Jalapeno Velvet (White Sauce/Dip)

READY IN: 30mins
YIELD: 3 1/2 Cups


  • 2
    cups whipping 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


  • Heat whipping cream in a 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 jalapeno 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 whisk until mixture is smooth and pale gold in color.
  • 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 jalapeno and the cheeses.