Jalapeño White Sauce
Ingredients
2 cups whipping cream
1 cup sour cream
1 tsp chicken base
2 Tbsp. clarified butter
1 Tbsp. flour
1 jalapeño, minced (I use about 1 Tbsp. canned jalapeños. I drain the liquid for the juice needed for the recipe.)
1 Tbsp. juice from canned jalapeños
2 oz. shredded cheese- equal parts jack and cheddar
Directions
Heat whipping cream in heavy saucepan over high heat.
When the cream is ready to boil, stir in sour cream.
After sour cream dissolves, reduce heat to medium.
Stir in chicken base and jalapeño juice and simmer.
While cream is heating:
Make a
roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat.
Stir in minced jalapeño and cheese mixture.
Makes about 3 1/2 cups.
This sauce is excellent served warm as a dip with tortilla chips.
It can also be used as the sauce for chicken or cheese enchiladas
Makes 3 1/2 cups