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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jalapeņo Cream Sauce Recipe

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This recipe for Jalapeņo Cream Sauce is from The Gillaspie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
JALAPEŅO WHITE SAUCE


2 cups whipping cream
1 cup sour cream
1 tsp chicken base
1 tbsp pepper juice,use juice from the can of jalapeņo peppers
1 oz shredded jack cheese
2 tbsp butter
1 tbsp flour
1 jalapeņo pepper, minced
1 oz shredded cheddar
Directions:
Directions:
Heat cream just before boiling point, stir in sour cream. Reduce heat, add chicken base, and pepper juice. In a separate pan melt butter, add flour and whisk together. Add flour mixture to cream mixture and whisk briskly. Add cheese; stir to melt. My sister served with tortilla chips but could probably be used for a wide variety of yummy things. In fact, I think she serves with chicken.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
This sauce is so yummy!!!! I put it on tacos, enchiladas,nachos, rice and beans, taquitos, pretty much any Mexican dish you could think of sooooo good!

 

 

 

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