Miguel'S Jalapeno Cream Sauce

• 2 cups whipping cream
• 1 cup sour cream
• 1 teaspoon chicken base or 1 teaspoon broth
• 2 tablespoons clarified butter
• 1 tablespoon flour
• 1 jalapeno pepper, minced
• 1 tablespoon jalapeno juice, from bottled jalapeno
• 1 ounce monterey jack cheese, shredded
• 1 ounce cheddar cheese, shredded

1. 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.
2. Stir in chicken broth and jalapeno sauce and simmer.
3. Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
4. Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
5. Remove from heat, stir in minced jalapeno and the cheeses.
6. Can be served with tortilla chips or as a sauce for dishes.

whipping cream, sour cream, chicken base, butter, flour, pepper, jalapeno juice, cheese, cheddar cheese

Taken from www.food.com/recipe/miguels-jalapeno-cream-sauce-254779 (may not work)