Jalapeno White Sauce

[Guest guest]

This really compliments as a topping.

 

 

Jalapeno White Sauce

 

2 cups whipping cream

1 cup sour cream

1 teaspoon veg.bouilion base

1 tablespoon jalapeno juice or vinegar

2 tablespoons butter

1 tablespoon flour

1 finely minced jalapeno

2 ounces shredded Monterey jack or cheddar cheese

 

Beat whipping cream over a high heat. Add sour cream

as soon as whipping cream begins to boil. Reduce to

medium heat when sour cream dissolves. Stir in

bouilion base and jalapeno juice. Simmer.

Make a roux by melting the butter, adding the flour

and whisking until mixture turns a pale gold color.

Add roux to cream mixture, whisking constantly until

incorporated. Remove from heat and stir in jalapenos

and cheese. Cool. Use warm or cold as a topping or

dip; or serve as a sauce over pasta, rice, toastadas

or enchiladas.

 

 

 

 

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