While Dave was at the church last night, a friend brought him this yummy stuff! He brought him a bag of tortilla chips with it, and Dave was in heaven. Miguel's is a restaurant Dave sometimes go to for work luncheons. He thought this was a very close imitation of their dipping sauce. It was pretty tasty!
Makes 3 1/2 Cups
2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
1 tablespoon jalapeno juice (from bottled jalapenos)
2 tablespoons clarified butter
1 tablespoon flour
1 tablespoon bottled jalapeno, minced
1 ounce shredded monterey jack cheese
1 ounce shredded cheddar cheese
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 jalapeno juice and simmer. While cream is heating. Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is corporated. Remove from heat. Stir in minced jalapeno and the cheeses.
Serve with tortilla chips, veggies, or even on a baked potato.