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Emalita’s

Jalapeno Cream sauce

Ingredients

2 tbsp butter
½ cup sliced onions
½ cup white wine
1 cup heavy cream
2 to 3 pickled Jalapenos
1 tbsp jalapeno pickling jar (to taste)
¼ cup sour cream
Salt & pepper to taste
1 oz Monterey jack cheese
1 oz cheddar cheese
1 tsp chicken base
1 tbsp flour
Juice of one lime

Lagniappe

Heat heavy cream and sour cream stir in the broth and Jalapeno pickle juice.
Heat the flour and butter together till the roux is gold color
After all ingredients have been brought to a boil reduce heat and add the
cheese and add the lime juice

Goes great with Asparagus

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