Spring Hill Ranch's Jalapeño White Sauce

Wiley P


Everyone knows (or *should* know) that New Mexico is famous for its chile sauces...and that the official State Question really is "Do you want green or red?" Well, there is a third sauce, and we don't really advertise it much. It is called Terciopelo Jalapeño, or "Jalapeño Velvet." Pour some of this over your next plate of enchiladas (or whatever!)!

pinch tips: How to Use a Whisk




Makes about 3 1/2 cups


10 Min


20 Min


Stove Top


2 c
heavy cream
1 c
sour cream
1 tsp
chicken base
1 Tbsp
white vinegar or juice from bottled jalapeños
2 Tbsp
clarified (or regular) butter
1 Tbsp
all-purpose flour
1 Tbsp
minced jlapeño
1 oz
monterey jack cheese, grated
1 oz
cheddar cheese, grated

Directions Step-By-Step

In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
Stir in the chicken base and jalapeño juice and simmer.
Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.

About this Recipe

Course/Dish: Gravies, Other Sauces
Main Ingredient: Dairy
Regional Style: Southwestern