Jalapeno Velvet (White Sauce/Dip) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We were served this at a dinner party. The host obtained the recipe from a restaurant I believe is called Miguel's Cocina . This luscious sauce is perfect as a dip for fresh veggies, tortilla chips or better yet, potato chips! It's also an irresistible topping for baked potatoes. Because it's simply a flavored, upscale white sauce, the sky's the limit here! For chicken base, I use the paste type soup base, and also add a pinch of salt to the roux. Adjust the jalapenos and juice to taste. 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.
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