Jalapeno Velvet (White Sauce/Dip)

We were served this at a dinner party. The host obtained the recipe from a restaurant I believe is called "Miguel's Cocina". This luscious sauce is perfect as a dip for fresh veggies, tortilla chips or better yet, potato chips! It's also an irresistible topping for baked potatoes. Because it's simply a flavored, upscale white sauce, the sky's the limit here! For chicken base, I use the "paste" type soup base, and also add a pinch of salt to the roux. Adjust the jalapenos and juice to taste.

• Ready In: 30 mins
• Yields: 3 1/2 Cups

Ingredients

• 2  cups  whipping cream
• 1  cup sour cream
• 1  teaspoon  chicken base
• 1  tablespoon  jalapeno juice (from bottled jalapenos)
• 2  tablespoons  clarified butter
• 1  tablespoon flour
• 1  tablespoon  bottled  jalapeno, minced
• 1  ounce  shredded monterey jack cheese
• 1  ounce  shredded cheddar cheese

Directions

1. Heat whipping cream in a heavy saucepan over high heat.
2. When the cream is ready to boil, stir in sour cream.
3. After sour cream dissolves, reduce heat to medium.
4. Stir in chicken base and jalapeno juice and simmer.
5. While cream is heating:
6. Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color.
7. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
8. Remove from heat;.
9. Stir in minced jalapeno and the cheeses.