"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Miguel's Jalapeno White Sauce Recipe

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This recipe for Miguel's Jalapeno White Sauce, by , is from For the Love of Food - Building memories through family and food, 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!

Sara Weiss


1 quart heavy whipping cream
1 cups sour cream
1 chicken boullion cube
3 ounces jalapeno juice
3 ounces jalapeno peppers, canned - chopped fine
1/4 cup Monterey Jack cheese - shredded
1/4 cup Cheddar cheese - shredded
2 tablespoons butter
1 tablespoon flour

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.
Stir in chicken broth and jalapeno sauce and simmer.

Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.

Remove from heat, stir in minced jalapeno and the cheeses. Season to taste with salt and pepper.

Can be served with tortilla chips or as a sauce for dishes.

Note: Once sour cream is added, do not let the sauce boil




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