Ingredients
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2
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Miguel’s Jalapeno Cream Sauce, My cousin shared this recipe with me after we had the sauce at a restaurant on Coronado Island I’ve never made it at home, but know I enjoyed it at the restaurant My cousin’s advice: don’t count the calories in this!!!!!, About how long would this last in the fridge ?, The recipe says yield is 1/2 cup Is this correct? It doesn’t seem right Thanks
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Steps
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1
Done
|
Heat Whipping Cream in a Heavy Saucepan Over High Heat. Stir in Sour Cream When It's Ready to Boil. After Sour Cream Dissolves, Reduce Heat to Medium. |
|
2
Done
|
Stir in Chicken Broth and Jalapeno Sauce and Simmer. |
|
3
Done
|
Meanwhile, Make a Roux by Heating Butter and Flour. Whisk Until Mixture Turns a Pale Gold. |
|
4
Done
|
Increase Heat on Cream Mixture Until Almost Boiling and Then Add Roux. Whisk Briskly and Constantly Until Roux Is Incorporated. |
|
5
Done
|
Remove from Heat, Stir in Minced Jalapeno and the Cheeses. |
|
6
Done
|
Can Be Served With Tortilla Chips or as a Sauce For Dishes. |
