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
__________________________________________________________________________
Miguel's Jalapeno White Sauce new
Original Recipe
[FONT="]2 cups whipping cream ( 474 g to 477 g )[/FONT][FONT="][/FONT]
[FONT="]1 cup sour cream ( 254 g )[/FONT][FONT="][/FONT]
[FONT="]1 tsp chicken base (24 g )[/FONT][FONT="][/FONT]
[FONT="]2 tbsp. clarified butter (28.25 g )[/FONT][FONT="][/FONT]
[FONT="]1 tbsp. flour (20 g )[/FONT][FONT="][/FONT]
[FONT="]1 jalapeno, minced (30 g )[/FONT][FONT="][/FONT]
[FONT="]1 tbsp juice from bottled jalapenos ( 30 g )[/FONT][FONT="][/FONT]
[FONT="]2 oz shredded cheese - equal parts jack and cheddar ( 56 g )[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]Method:[/FONT][FONT="][/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="][/FONT]
[FONT="] [/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="][/FONT]
[FONT="] [/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][FONT="][/FONT]
__________________________________________________________
The Way I like to make this; in grams the ingredients' are slightly increased.
[FONT="]whipping cream (475 g)[/FONT][FONT="][/FONT]
[FONT="]sour cream ( 260 g )[/FONT][FONT="][/FONT]
[FONT="]chicken base (36 g )[/FONT][FONT="][/FONT]
[FONT="]butter (30 g )[/FONT][FONT="][/FONT]
[FONT="]WONDRA FLOUR ()30 g )[/FONT][FONT="][/FONT]
[FONT="]jalapeno, minced (40 g )[/FONT][FONT="][/FONT]
[FONT="]juice from bottled jalapenos ( 40 g )[/FONT][FONT="][/FONT]
[FONT="]jack (40 g) and cheddar (35 g)[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]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="][/FONT]
[FONT="]Add Sour Cream then whipping cream then Chicken Base.[/FONT][FONT="] [/FONT]
[FONT="]Heat until the mixture thickens [/FONT][FONT="]. Then add the Minced Jalapeno and Juice. Then add the Cheese. [/FONT]
__________________________________________________________
[FONT="] [/FONT]
[FONT="]Brigantine's Tequila Chicken[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]4 Boneless, skinless chicken breasts, 8 oz. each [/FONT]
[FONT="]Teriyaki marinate (store bought o.k.) [/FONT]
[FONT="]1 cup sliced mushrooms [/FONT]
[FONT="]1/2 cup Tequila [/FONT]
[FONT="]1/2 cup butter [/FONT]
[FONT="]1 cup Jalapeno White Sauce (recipe below) [/FONT]
[FONT="]Egg wash (3 eggs whipped with a little milk to thin) [/FONT]
[FONT="]Flour [/FONT]
[FONT="]Paprika for garnish [/FONT]
[FONT="]Parsley flakes for garnish [/FONT]
[FONT="]Marinate chicken in teriyaki sauce for 45 minutes. [/FONT]
[FONT="]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="]In separate pan, place remaining butter, tequila and mushrooms. Sauté 1 minute over med. heat. [/FONT]
[FONT="]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="]Sprinkle lightly with paprika and parsley flakes.[/FONT]
[FONT="]Jalapeno Sauce [/FONT]
[FONT="]2 cups whipping cream [/FONT]
[FONT="]1 cup sour cream [/FONT]
[FONT="]1 tsp. chicken base [/FONT]
[FONT="]2 Tbsp. clarified butter [/FONT]
[FONT="]1 Tbsp. flour [/FONT]
[FONT="]1 jalapeno, minced [/FONT]
[FONT="]1 Tbsp. juice from bottled jalapeno [/FONT]
[FONT="]2 oz. shredded cheese, equal parts, Jack and cheddar [/FONT]
[FONT="]Heat whipping cream in heavy saucepan over high heat, when cream is ready to boil, stir in sour cream. [/FONT]
[FONT="]After sour cream dissolves, reduce heat to medium. [/FONT]
[FONT="]Stir in chicken base and jalapeno juice and simmer. [/FONT]
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
__________________________________________________________________________
Miguel's Jalapeno White Sauce new
Original Recipe
[FONT="]2 cups whipping cream ( 474 g to 477 g )[/FONT][FONT="][/FONT]
[FONT="]1 cup sour cream ( 254 g )[/FONT][FONT="][/FONT]
[FONT="]1 tsp chicken base (24 g )[/FONT][FONT="][/FONT]
[FONT="]2 tbsp. clarified butter (28.25 g )[/FONT][FONT="][/FONT]
[FONT="]1 tbsp. flour (20 g )[/FONT][FONT="][/FONT]
[FONT="]1 jalapeno, minced (30 g )[/FONT][FONT="][/FONT]
[FONT="]1 tbsp juice from bottled jalapenos ( 30 g )[/FONT][FONT="][/FONT]
[FONT="]2 oz shredded cheese - equal parts jack and cheddar ( 56 g )[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]Method:[/FONT][FONT="][/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="][/FONT]
[FONT="] [/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="][/FONT]
[FONT="] [/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][FONT="][/FONT]
__________________________________________________________
The Way I like to make this; in grams the ingredients' are slightly increased.
[FONT="]whipping cream (475 g)[/FONT][FONT="][/FONT]
[FONT="]sour cream ( 260 g )[/FONT][FONT="][/FONT]
[FONT="]chicken base (36 g )[/FONT][FONT="][/FONT]
[FONT="]butter (30 g )[/FONT][FONT="][/FONT]
[FONT="]WONDRA FLOUR ()30 g )[/FONT][FONT="][/FONT]
[FONT="]jalapeno, minced (40 g )[/FONT][FONT="][/FONT]
[FONT="]juice from bottled jalapenos ( 40 g )[/FONT][FONT="][/FONT]
[FONT="]jack (40 g) and cheddar (35 g)[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]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="][/FONT]
[FONT="]Add Sour Cream then whipping cream then Chicken Base.[/FONT][FONT="] [/FONT]
[FONT="]Heat until the mixture thickens [/FONT][FONT="]. Then add the Minced Jalapeno and Juice. Then add the Cheese. [/FONT]
__________________________________________________________
[FONT="] [/FONT]
[FONT="]Brigantine's Tequila Chicken[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]4 Boneless, skinless chicken breasts, 8 oz. each [/FONT]
[FONT="]Teriyaki marinate (store bought o.k.) [/FONT]
[FONT="]1 cup sliced mushrooms [/FONT]
[FONT="]1/2 cup Tequila [/FONT]
[FONT="]1/2 cup butter [/FONT]
[FONT="]1 cup Jalapeno White Sauce (recipe below) [/FONT]
[FONT="]Egg wash (3 eggs whipped with a little milk to thin) [/FONT]
[FONT="]Flour [/FONT]
[FONT="]Paprika for garnish [/FONT]
[FONT="]Parsley flakes for garnish [/FONT]
[FONT="] [/FONT]
[FONT="]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="]In separate pan, place remaining butter, tequila and mushrooms. Sauté 1 minute over med. heat. [/FONT]
[FONT="]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="]Sprinkle lightly with paprika and parsley flakes.[/FONT]
[FONT="]Jalapeno Sauce [/FONT]
[FONT="]2 cups whipping cream [/FONT]
[FONT="]1 cup sour cream [/FONT]
[FONT="]1 tsp. chicken base [/FONT]
[FONT="]2 Tbsp. clarified butter [/FONT]
[FONT="]1 Tbsp. flour [/FONT]
[FONT="]1 jalapeno, minced [/FONT]
[FONT="]1 Tbsp. juice from bottled jalapeno [/FONT]
[FONT="]2 oz. shredded cheese, equal parts, Jack and cheddar [/FONT]
[FONT="] [/FONT]
[FONT="]After sour cream dissolves, reduce heat to medium. [/FONT]
[FONT="]Stir in chicken base and jalapeno juice and simmer. [/FONT]
Attachments
-
0.jpg67.7 KB · Views: 16,337
-
1.jpg54.2 KB · Views: 16,182
-
2.jpg61.2 KB · Views: 16,209
-
3.jpg49.4 KB · Views: 16,186
-
4.jpg58.2 KB · Views: 16,070
-
5.jpg61.1 KB · Views: 15,896
-
6.jpg59 KB · Views: 15,785
-
7.jpg65 KB · Views: 15,940
-
8.jpg65.5 KB · Views: 15,610
-
9.jpg64.8 KB · Views: 15,733
-
10.jpg53 KB · Views: 15,610
-
11.jpg59.2 KB · Views: 15,613
-
12.jpg49.9 KB · Views: 15,448
-
13.jpg60.9 KB · Views: 15,277