"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 03-27-2011, 12:12 PM   #1
Senior Cook
 
Join Date: Dec 2004
Location: EL Cajon CA.
Posts: 145
Miguel's Jalapeno White Sauce

I haven't posted here in sometime but came to look at Asian recipes found a few that I like. Thank you all very much.
Now back to the subject of Mexican white sauce. Here's one that I make that is exceptional. If there was a 10 star rating it would be a 10. This recipe can be used on fish, chicken, shrimp, or as a dipping sauce for chips heck it's good on cardboard, just kidding. Or maybe not!

Here's the recipe, I use grams but there are cups and spoons. There also. I also want to say the jalapenos are a pickled style they come in a jar can and sometimes use to go on top of tortilla chips covered with cheese.

Miguel's Jalapeno White Sauce new

Original Recipe
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.
__________________________________________________ ________
The Way I like to make this; in grams the ingredients' are slightly increased.
Note: I use bottled Jalapeño peppers like the ones used for nachos, the juice from the bottle can be used to adjust the heat you prefer.
whipping cream (475 g)
sour cream ( 260 g )
chicken base (36 g )
butter (30 g )
WONDRA FLOUR (30 g )

__________________

__________________
Guts/AKA/Kim
Guts is offline   Reply With Quote
Old 03-27-2011, 11:39 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Sounds yummy. How much chicken stock/bullion would that chicken base be equal to?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-28-2011, 01:21 PM   #3
Senior Cook
 
Join Date: Dec 2004
Location: EL Cajon CA.
Posts: 145
Quote:
Originally Posted by taxlady View Post
Sounds yummy. How much chicken stock/bullion would that chicken base be equal to?
you would change the consistency of the sauce with more hydration using stock. I would say one maybe two bullion cubes would do the trick. But not stock or broth. I don't think that would work. The chicken base I use is called better than bullion chicken base they can be bought in most markets anywhere really great stuff!
__________________
Guts/AKA/Kim
Guts is offline   Reply With Quote
Old 03-28-2011, 01:34 PM   #4
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,796
Quote:
Originally Posted by Guts View Post
you would change the consistency of the sauce with more hydration using stock. I would say one maybe two bullion cubes would do the trick. But not stock or broth. I don't think that would work. The chicken base I use is called better than bullion chicken base they can be bought in most markets anywhere really great stuff!
Ever look at the ingredients in that stuff?

Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 03-28-2011, 08:20 PM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CraigC View Post
Ever look at the ingredients in that stuff?

Craig
That's why I don' buy bullion or stock.

I checked the ingredients. Much to my surprise, no MSG! But, there was hydrolysed soy protein and soy milk. I'm not supposed to have soy.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
recipe, mexican

Miguel's Jalapeno White Sauce I haven't posted here in sometime but came to look at Asian recipes found a few that I like. Thank you all very much. Now back to the subject of Mexican white sauce. Here's one that I make that is exceptional. If there was a 10 star rating it would be a 10. This recipe can be used on fish, chicken, shrimp, or as a dipping sauce for chips heck it's good on cardboard, just kidding. Or maybe not! Here's the recipe, I use grams but there are cups and spoons. There also. I also want to say the jalapenos are a pickled style they come in a jar can and sometimes use to go on top of tortilla chips covered with cheese. Miguel's Jalapeno White Sauce new Original Recipe [FONT="]2 cups whipping cream ( 474 g to 477 g )[/FONT] [FONT="]1 cup sour cream ( 254 g )[/FONT] [FONT="]1 tsp chicken base (24 g )[/FONT] [FONT="]2 tbsp. clarified butter (28.25 g )[/FONT] [FONT="]1 tbsp. flour (20 g )[/FONT] [FONT="]1 jalapeno, minced (30 g )[/FONT] [FONT="]1 tbsp juice from bottled jalapenos ( 30 g )[/FONT] [FONT="]2 oz shredded cheese - equal parts jack and cheddar ( 56 g )[/FONT] [FONT="]Method:[/FONT] [FONT="]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="]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="]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] __________________________________________________________ [B]The Way I like to make this; in grams the ingredients' are slightly increased.[/B] [COLOR=black][FONT="]Note: I use bottled Jalapeño peppers like the ones used for nachos, the juice from the bottle can be used to adjust the heat you prefer. [/FONT][/COLOR] [FONT="]whipping cream (475 g)[/FONT] [FONT="]sour cream ( 260 g )[/FONT] [FONT="]chicken base (36 g )[/FONT] [FONT="]butter (30 g )[/FONT] [FONT="]WONDRA FLOUR (30 g )[/FONT] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.