Jalapeno White Sauce (Sandy Redman)

Jalapeno White Sauce

2 cups  whipping cream
1 cup sour cream
1 tsp chicken base (powder chicken stock)
2 tbsp clarified butter
1 tbsp flour
1 jalapeno, minced
1tbsp juice from bottled jalapenos
2 oz shredded cheese - equal parts jack & cheddar

method

Heat whipping cream in a heavy saucepan over high heat.  When the cream is ready to boil, stir in sour cream.  After sour cream dissolves, reduce heat to medium.  Stir in chicken base and jalapeno juice and simmer.
While cream is heating:  make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture.
Makes 3 1/2 cups.

This is so good, and fattening! ;)

(JESSICA NOTE: Sandy say's this is great dip for chips and veggies or maybe use as a sauce for mexican style meats, poultry or fish.)