Jalapeno Velvet (White Sauce/Dip)

Jalapeno Velvet (White Sauce/Dip)

czwartek, 30 stycznia 2014

Jalapeno Velvet (White Sauce/Dip)

Time: 30 mins

Ingredients

• 2 cups whipping cream
• 1 cup sour cream
• 1 teaspoon chicken base
• 1 tablespoon jalapeno juice (from bottled jalapenos)
• 2 tablespoons clarified butter
• 1 tablespoon flour
• 1 tablespoon bottled jalapeno, minced
• 1 ounce shredded monterey jack cheese
• 1 ounce shredded cheddar cheese

Directions

• 1 Heat whipping cream in a heavy saucepan over high heat.
• 2 When the cream is ready to boil, stir in sour cream.
• 3 After sour cream dissolves, reduce heat to medium.
• 4 Stir in chicken base and jalapeno juice and simmer.
• 5 While cream is heating:.
• 6 Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color.
• 7 Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
• 8 Remove from heat;.
• 9 Stir in minced jalapeno and the cheeses.