Jalapeno White Sauce
Ingredients
2 cups Whipping Cream
1 cup Sour Cream
1 Tsp. Chicken base
2 Tbs. Clarified Butter
1 Tsp. Flour
1 Jalapeno, minced fine
1 Tbs. Juice from bottled Jalapenos
2 oz. Shredded cheese-equal parts Jack & Cheddar
Directions
Heat whipping cream in a heavy saucepan over high heat. When
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
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 jalapeno and the cheese
mixture. Mix well. Best served warm!
Makes about 3 1/2 cups