Miguel's Jalapeno White Sauce This sauce comes from a restaurant chain here in San Di

Guts

New member
This sauce comes from a restaurant chain here in San Diego .
It is served on their Fish, and Chicken ( I like it on Shrimp) and also served with chips when you are seated. I have never had any one not like this sauce, so I will be posting pictures of the ingredients and a sort of how to. Hope you like also... Here you will see the original recipe with grams, and the way I make it just in grams. I think I might be pushing the picture limit with this post.
Kim
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Miguel's Jalapeno White Sauce new

Original Recipe
[FONT=&quot]2 cups whipping cream ( 474 g to 477 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]1 cup sour cream ( 254 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]1 tsp chicken base (24 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]2 tbsp. clarified butter (28.25 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]1 tbsp. flour (20 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]1 jalapeno, minced (30 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]1 tbsp juice from bottled jalapenos ( 30 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]2 oz shredded cheese - equal parts jack and cheddar ( 56 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Method:[/FONT][FONT=&quot][/FONT]
[FONT=&quot]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.[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]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.[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]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.[/FONT][FONT=&quot][/FONT]
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The Way I like to make this; in grams the ingredients' are slightly increased.
[FONT=&quot]whipping cream (475 g)[/FONT][FONT=&quot][/FONT]
[FONT=&quot]sour cream ( 260 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]chicken base (36 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]butter (30 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]WONDRA FLOUR ()30 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]jalapeno, minced (40 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]juice from bottled jalapenos ( 40 g )[/FONT][FONT=&quot][/FONT]
[FONT=&quot]jack (40 g) and cheddar (35 g)[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Method: Make Roux in pan, do not heat !!! just milt butter then add Wondra Flour and mix!!! do not heat Roux! this will be done later.[/FONT][FONT=&quot][/FONT]
[FONT=&quot]Add Sour Cream then whipping cream then Chicken Base.[/FONT][FONT=&quot] [/FONT]
[FONT=&quot]Heat until the mixture thickens [/FONT][FONT=&quot]. Then add the Minced Jalapeno and Juice. Then add the Cheese. [/FONT]

__________________________________________________________
[FONT=&quot] [/FONT]
[FONT=&quot]Brigantine's Tequila Chicken[/FONT][FONT=&quot][/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]4 Boneless, skinless chicken breasts, 8 oz. each [/FONT]
[FONT=&quot]Teriyaki marinate (store bought o.k.) [/FONT]
[FONT=&quot]1 cup sliced mushrooms [/FONT]
[FONT=&quot]1/2 cup Tequila [/FONT]
[FONT=&quot]1/2 cup butter [/FONT]
[FONT=&quot]1 cup Jalapeno White Sauce (recipe below) [/FONT]
[FONT=&quot]Egg wash (3 eggs whipped with a little milk to thin) [/FONT]
[FONT=&quot]Flour [/FONT]
[FONT=&quot]Paprika for garnish [/FONT]
[FONT=&quot]Parsley flakes for garnish [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Marinate chicken in teriyaki sauce for 45 minutes. [/FONT]
[FONT=&quot]Remove and dip in egg wash, dust with flour and shake off excess. Sauté in about 2 T. butter. Sauté chicken over med.-high heat about 7 minutes until almost done. [/FONT]
[FONT=&quot]In separate pan, place remaining butter, tequila and mushrooms. Sauté 1 minute over med. heat. [/FONT]
[FONT=&quot]Add chicken to pan, cook until chicken is done about 2- 3 minutes. Transfer chicken to dinner plates; top with mushrooms and warm jalapeno sauce. [/FONT]
[FONT=&quot]Sprinkle lightly with paprika and parsley flakes.[/FONT]
[FONT=&quot]Jalapeno Sauce [/FONT]
[FONT=&quot]2 cups whipping cream [/FONT]
[FONT=&quot]1 cup sour cream [/FONT]
[FONT=&quot]1 tsp. chicken base [/FONT]
[FONT=&quot]2 Tbsp. clarified butter [/FONT]
[FONT=&quot]1 Tbsp. flour [/FONT]
[FONT=&quot]1 jalapeno, minced [/FONT]
[FONT=&quot]1 Tbsp. juice from bottled jalapeno [/FONT]
[FONT=&quot]2 oz. shredded cheese, equal parts, Jack and cheddar [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Heat whipping cream in heavy saucepan over high heat, when cream is ready to boil, stir in sour cream. [/FONT]
[FONT=&quot]After sour cream dissolves, reduce heat to medium. [/FONT]
[FONT=&quot]Stir in chicken base and jalapeno juice and simmer. [/FONT]
 

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lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
The sauce looks wonderful!! Copied

BUT what I really want to know is what make and model scale is that? It looks good!!
 

Guts

New member
[FONT=&quot]I feel I should update this post because I can't edit my original post. It's been way too long.[/FONT]
[FONT=&quot]So here's the recipe I use you'll see the weights are slightly different. I don't use cups and spoons to measure this recipe I just use a scale and it comes out the same every time.
[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]
[/FONT]
[FONT=&quot]Miguel's jalapeno white sauce [/FONT]

[FONT=&quot]whipping cream (475 g)[/FONT]
[FONT=&quot]sour cream ( 260 g )[/FONT]
[FONT=&quot]chicken base (36 g )[/FONT]
[FONT=&quot]butter (30 g )[/FONT]
[FONT=&quot]WONDRA FLOUR ()30 g )[/FONT]
[FONT=&quot]jalapeno, minced (40 g )[/FONT]
[FONT=&quot]juice from bottled jalapenos ( 40 g )[/FONT]
[FONT=&quot]jack (40 g) and cheddar (35 g)[/FONT]

[FONT=&quot]Method: Make Roux in pan, do not heat !!! just milt butter then add Wondra Flour and mix!!! do not heat Roux! this will be done later.[/FONT]
[FONT=&quot]Add Sour Cream then whipping cream then Chicken Base.[/FONT]
[FONT=&quot]Heat until the mixture thickens [/FONT][FONT=&quot]. Then add the Minced Jalapeno and Juice. Then add the Cheese. [/FONT]
 

UncleRalph

Quo Fata Ferunt
Site Supporter
Gonna have to give this a go. It seems like the perfect mix of "white sauce" you get with chips, and a good salsa queso for other things. Thanks!
 

Doc

Administrator
Staff member
Gold Site Supporter
Thanks for the bump. This sounds awesome. It is now on my to-do list. :thumb:

I like the scale to, that would sure come in handy.
 

abi_csi

New member
Wow, that sounds amazing and looks awesome - brilliant way to show your recipe - you should make a cook book in that style. Thanks
 

Guts

New member
Thanks for the post. It's a keeper

Ross

hello Ross glad you liked the recipe have you made it? Welcome to the forum I've been watching your post on let's talk. Glad to see came over here too. There's a lot of good cooks there and friendly people. Look forward to seeing your posts and pictures. You did a really nice job step-by-step that is on Melinda's site and I'm sure the others here will enjoy them too.

Kim/a.k.a./Guts
 

Ross in Ventura

New member
Kim, I have not made the recipe yet but I well. I'm pleased you enjoyed my post I have a lot of fun doing them. looking forward to yours as well.:cool:

Ross
 

Cooksie

Well-known member
Site Supporter
Thanks Guts! This is a keeper for sure. I love it :readytoeat:.

Note to self: must hit the submit button to reply :blush:
 

Guts

New member
Thanks Guts! This is a keeper for sure. I love it :readytoeat:.

Note to self: must hit the submit button to reply :blush:


I'm glad you liked it Cooksie did you serve with chips or put it on chicken, or how did you use it if you don't mind me asking. I really enjoy it with the barefoot Contessa's tequila lime chicken. But you can put it on cardboard it would be just as good. I'm glad somebody finally tried it. Thank you for your input..
Kim
 

Cooksie

Well-known member
Site Supporter
I'm glad you liked it Cooksie did you serve with chips or put it on chicken, or how did you use it if you don't mind me asking. I really enjoy it with the barefoot Contessa's tequila lime chicken. But you can put it on cardboard it would be just as good. I'm glad somebody finally tried it. Thank you for your input..
Kim

:biggrin: That's the truth! I just had it with chips as a side to gazpacho. Tonight it is going over chicken enchiladas....ummmm.....can't wait.
 

Guts

New member
:biggrin: That's the truth! I just had it with chips as a side to gazpacho. Tonight it is going over chicken enchiladas....ummmm.....can't wait.


Chicken enchiladas oh boy I bet that will be good. You'll be surprised how long this keeps in the refrigerator. If you have a leftover LOL
 
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