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!)!


★★★★★ 1 vote

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

How to Make Spring Hill Ranch's Jalapeño White Sauce


  1. 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.
  2. Stir in the chicken base and jalapeño juice and simmer.
  3. 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.
  4. 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.

Printable Recipe Card

About Spring Hill Ranch's Jalapeño White Sauce

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

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