Miguel's Jalapeno Cream Sauce
Ready In: 40 mins
Serves: 7
Yields: 1/2 cup
Ingredients
- 2 cups whipping cream
- 1 cup sour cream
- 1 teaspoon chicken base or 1 teaspoon broth
- 2 tablespoons clarified butter
- 1 tablespoon flour
- 1 jalapeno pepper, minced
- 1 tablespoon jalapeno juice, from bottled jalapeno
- 1 ounce monterey jack cheese, shredded
- 1 ounce cheddar cheese, shredded
Directions
- Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
- Stir in chicken broth and jalapeno sauce and simmer.
- Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
- Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
- Remove from heat, stir in minced jalapeno and the cheeses.
- Can be served with tortilla chips or as a sauce for dishes.
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