Miguel’s Jalapeño White Sauce
Miguel’s Cocina in Coronado has such a good queso sauce, I like to use it on so many things. It’s great as a dip for chips, and a yummy cheese sauce for tacos and sandwiches. It’s not too thick, it’s not too thin, and it has just the right amount of kick. Love it!
2 cups whipping cream
1 cup sour cream
1 Tbs. chicken base
2 Tbs. clarified butter
1 Tbs. flour
1 jalapeño, minced
1Tbs. juice from bottled jalapeños
2 oz. shredded cheese-equal parts jack and cheddar
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 jalapeño juice and simmer.
While cream is heating: Make a roux by warming the 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 jalapeño and cheese mixture.
Makes about 3 1/2 cups.
Recipe from: Miguels Cocina San Diego