Preparation:

Beat whipping cream over a high heat. Add sour cream as soon as whipping cream begins to boil. Reduce to medium heat when sour cream dissolves. Stir in chicken base and jalapeño juice. Simmer.

Make a roux by melting the butter, adding the flour and whisking until mixture turns a pale gold color. Add roux to cream mixture, whisking constantly until incorporated.

Remove from heat and stir in jalapeños and cheese. Cool. Use warm or cold as a dip; or serve as a sauce over fish, chicken or pasta.

Yields:
Source:
Submitted by: Recipe Group Member
Date:

• 
• 
• 
• 

•