Jalapeno Velvet (White Sauce/Dip)

By sassy47

Ingredients

• 2 C. whipping cream
• 1 C. sour cream
• 1 tsp. chicken base
• 1 Tbsp. jalapeno juice (from bottled jalapenos)
• 2 Tbsp. clarified butter
• 1 Tbsp. flour
• 1 Tbsp. bottled jalapenos, minced
• 1 oz. shredded Monterrey jack cheese
• 1 oz. shredded cheddar cheese

Preparation

Step 1

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.
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