Creamy Jalapeno Sauce

• 2 cups whipping cream
• 2 jalapenos, minced (from a jar, not fresh)
• 1 cup light sour cream
• 1 tablespoon jalapeno juice
• 1 teaspoon chicken bouillon
• 2 tablespoons clarified butter
• 1 ounce monterey jack cheese, shredded (light, if desired)
• 1 ounce cheddar cheese, shredded (light, if desired)
• 1 tablespoon flour

1. In a heavy saucepan on high heat, bring cream to the boil.
2. Just as it is ready to boil, stir in sour cream until completely blended.
3. Reduce heat and add chicken and jalapeno juice.
4. Simmer until heated thoroughly.
5. Meanwhile, in another pan, melt butter and add flour to create a roux/paste.
6. Whisk paste until it browns SLIGHTLY.
7. Add paste to cream pot just before it boils up.
8. Whisk continuously until paste dissolves into cream.
9. Remove from stove and add cheese and chopped jalepenos.
10. Serve/Use immediately.

whipping cream, jalapenos, light sour cream, jalapeno juice, chicken bouillon, butter, cheese, cheddar cheese, flour

Taken from www.food.com/recipe/creamy-jalapeno-sauce-251392 (may not work)