Spring Hill Ranch's Jalapeño White Sauce
2 cheavy cream
1 csour cream
1 tspchicken base
1 Tbspwhite vinegar or juice from bottled jalapeños
2 Tbspclarified (or regular) butter
1 Tbspall-purpose flour
1 Tbspminced jlapeño
1 ozmonterey jack cheese, grated
1 ozcheddar cheese, grated
How to Make Spring Hill Ranch's Jalapeño White Sauce
- 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.