Jalapeño Cream Sauce
Easy garlic jalapeño cream sauce that's ready in minutes. Tangy with a bit of heat, this sauce makes a great substitute for Alfredo sauce atop a quick pasta for a delicious no-fuss weeknight main dish.
Yield
4 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
jalapeño pepper
seeded and finely chopped, 1 to 2 according to taste |
*
|
| 1 | clove |
garlic
finely chopped |
|
| 2 | teaspoons |
vegetable oil
|
|
| ⅛ | teaspoon |
salt
|
|
|
black pepper
to taste |
*
|
||
| Quick créme fraiçhe | |||
| ⅓ | cup |
heavy whipping cream
|
|
| ⅔ | cup |
sour cream
dairy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
jalapeño pepper
seeded and finely chopped, 1 to 2 according to taste |
*
|
| 1 | clove |
garlic
finely chopped |
|
| 1E+1 | ml |
vegetable oil
|
|
| 0.6 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| Quick créme fraiçhe | |||
| 79 | ml |
heavy whipping cream
|
|
| 158 | ml |
sour cream
dairy |
|
Directions
Remove the seeds and pith from the jalapeño peppers. Slice then finely dice. Peel and mince the garlic clove.
Heat the oil over medium-low heat. Add the jalapeño peppers and garlic. Cook, stirring until aromatic and tender; about 4 minutes.
Remove from heat and stir in the cream and sour cream. Adjust the sauces seasoning with salt and black pepper to taste.
Makes about 1 ¼ cups of sauce.
Serving suggestion
Serve over al denté cooked pasta or as a dip. Works very nicely as an enchilada sauce.
Storage and reheating
The cream sauce will keep covered and refrigerated for up to 48 hours.
Reheat gently over low heat, stirring frequently, do not allow the sauce to come to the boil or the sour cream can separate.
Jalapeño Lime Cream Sauce
Stir in the juice of one lime after adding the cream and sour cream.
