Tomatillo Cream Sauce

Five ingredients in a blender and you’ve got a sauce so lush and tangy it’ll transform anything it touches.

Tomatillos and green chiles bring that bright, slightly tart Mexican flavor, while heavy cream and an egg smooth everything out into a rich, pourable sauce with gorgeous pale green color. A pinch of coriander ties it together with a subtle warmth.

Drizzle it over enchiladas, spoon it onto grilled chicken, use it as a dip for quesadillas, or pour it over stuffed peppers. Once you have a batch in the fridge, you’ll find excuses to put it on everything.

Kitchen Tips

• Blend until completely smooth with no chunks. The cream and egg create an emulsion that should be silky, not grainy
• If using this as a baked sauce (like over enchiladas), the egg helps it set and thicken in the oven rather than running off
• Warm gently on the stovetop if serving as a pourable sauce. Don’t boil it or the egg and cream may separate
• Canned tomatillos work great here and keep this as a pantry-friendly recipe you can throw together anytime