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Recipe for Mexican White Sauce (Salsa Blanca)

greggc | Nov 2, 201905:37 PM     7

I used to dine at a long closed upscale Mexican restaurant that served a fresh roasted poblano seafood relleno ("naked" not battered and fried). It was served in a puddle of a rich and silky white sauce. The dish was outstanding and the sauce was the star of the plate, pairing perfectly with the seafood and chile. After almost 30 years, i'm trying to recreate this dish, but the sauce sauce has me baffled. I have looked on line and can find recipes for salsa blanca (bechamel) or nut-based mole blanca, but neither are what I recall. The sauce as I remember it was smooth and had, a slightly thin consistency, not bechamel pasty or mole grainy. I can't recall the exact flavor profile of the sauce, and even if I could, I don't know that I could begin to decipher the complex flavors. My guess is that it was a dairy based sauce, possibly reduced cream and butter -- maybe Mexican Crema, with a hint of heat and I want to say citrus, and ??? (fill in the plethora of Mexican herbs, spices, and flavorings).

I know this is vague at best, but does anyone have any idea on what this sauce may be or a recipe that may give me a start?

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