- 2 tbsp EVoo
- 5 Jalapeños (2 ribs included)
- 1 yellow onion
- 2 garlic cloves
- 2 tbsp butter
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups chicken stock
- 1/4 cup milk, 1/4 cup heavy cream
Sweat the onion in the oil, then add the garlic and sweat for a few minutes (don’t brown). Next add and sweat the jalapeño for 5 additional minutes.
Using the butter and flour create a roux, add the salt, chicken stock, and onion/garlic/jalapeño mixture. Bring to a boil and thicken. Remove from heat and blend then put back into the original pot and add the dairy until fully thickened.