Tomorrow night I am serving chiles en nogada to my girlfriend, who will be coming home after a two week absence. I am going all out... homemade tortillas, black bean puree, strawberry tart.
The chiles en nogada is an interesting chile relleno recipe that mixes the sweet and savory. The sauce on top is a dairy sauce which I have just made according to the recipe. It contains milk, farmer cheese, walnuts, nutmeg, cinnamon, salt and sugar.
Unfortunately, although I followed the recipe to the letter, the sauce really is too thin... it is no different in consistency than milk. I want it to be thicker so that it will coat the chiles rather than just spill off of them.
Question: how do I thicken this sauce? I thought about adding flour or heating it with cornstarch, tapioca or arrowroot, but it seems like all of these will add an off flavor, although I'm not sure about that. I also thought about heating the liquid gently to evaporate water, but this doesn't seem like it would work.
Any experienced cooks out there who can help me?
Thanks a million!!