Miguel’s Jalapeno White Sauce

2 cups whipping cream ( 474 g to 477 g )
1 cup sour cream ( 254 g )
1 tsp chicken base (24 g )
2 tbsp. clarified butter (28.25 g )
1 tbsp. flour (20 g )
1 jalapeno, minced (30 g )
1 tbsp juice from bottled jalapenos ( 30 g )
2 oz shredded cheese – equal parts jack and cheddar ( 56 g )

Method:
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 whip until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and cheese mixture. Makes about 3.5 cups.
I usually double it, becasue it goes fast.