Habanero Cream Sauce

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Now here’s a hearty sauce that’ll wake you right up! Habanero cream sauce can bring life to all sorts of dishes, from drizzling it on top of enchiladas to flavoring a hearty soup. Try it, too, on pasta or simply as a sauce topping for fresh vegetables like broccoli or cauliflower. This is wicked, creamy heat.

Careful when handling habanero peppers: they pack a punch and can lead to serious chili burn. Wear gloves, particularly while removing the white membrane holding the seeds. It’s where much of the capsaicin (the compound that’s behind the heat) is within the pepper. We do recommend reading up on treating chili burn prior to handling any extra-hot (or higher) chili pepper.

Like this recipe? Check these out too:

  • Peach Habanero Sauce: Habs work very well with peaches, and this sauce makes a perfect pairing with chicken or pork.
  • Homemade Hoisin Sauce: Of course, many Chinese dishes are made better with hoisin sauce, but it’s also a secret weapon come BBQ season.
  • Spicy Romesco Sauce: Smoky, nutty, and earthy, this romesco sauce is so tasty with fish.

Habanero Cream Sauce

4.37 from 82 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sauce
Servings 8 servings
Calories 259 kcal


  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 habanero pepper add a second for a hotter sauce, de-stemmed, quartered, and seeded
  • 1 teaspoon minced garlic
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • Salt and pepper to taste


  • Melt the butter over medium heat in a large saucepan.
  • Place the habanero quarters and garlic in the butter and sauté for approximately 3 minutes to flavor the butter.
  • Add the flour, stir to combine for 30 seconds.
  • Add the heavy cream and sugar.Continue to stir while bringing to a boil and the sauce thickens.
  • Lower heat and slowly add the chicken broth, stirring continuously, until the sauce reaches the thickness you prefer.
  • Remove the sauce from the heat and let it cool to room temperature. Remove the habanero quarters, then pour the sauce into a sealable container or serving bowl.


Calories: 259kcalCarbohydrates: 6gProtein: 2gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 79mgSodium: 450mgPotassium: 72mgFiber: 1gSugar: 3gVitamin A: 1018IUVitamin C: 2mgCalcium: 43mgIron: 1mg
Keyword Habanero Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on April 2, 2022 to include new content.
4.37 from 82 votes (81 ratings without comment)
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Can I make this sauce without the flour?


4 stars
The habanero flavor seems kind of weak. I can definitely feel the spicy on my lips, but I am looking to have more of the flavor of the peppers come through. Any suggestions?