spring hill ranch's jalapeño white sauce
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!)!
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
Makes about 3 1/2 cups
Ingredients
- 2 cups heavy cream
- 1 cup sour cream
- 1 teaspoon chicken base
- 1 tablespoon white vinegar or juice from bottled jalapeños
- 2 tablespoons clarified (or regular) butter
- 1 tablespoon all-purpose flour
- 1 tablespoon minced jlapeño
- 1 ounce monterey jack cheese, grated
- 1 ounce cheddar cheese, grated
How To Make spring hill ranch's jalapeño white sauce
-
Step 1In 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.
-
Step 2Stir in the chicken base and jalapeño juice and simmer.
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Step 3Meanwhile, 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.
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Step 4Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Gravies
Category:
Other Sauces
Ingredient:
Dairy
Culture:
Southwestern
Method:
Stove Top
Keyword:
#Enchilada sauce
Keyword:
#Chile Sauce
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