Jalapeno White Sauce

2 cups whipping cream
1 cup sour cream
1 teaspoon veggie base
1 tablespoon jalapeno juice or vinegar
2 tablespoons butter
1 tablespoon flour
1 finely minced jalapeno
2 ounces shredded Monterey jack or Monterey jack/
Cheddar cheese

Beat whipping cream over a high heat.
Add sour cream as soon as whipping cream begins to boil.
Reduce to medium heat when sour cream dissolves.
Stir in veggie base and jalapeno juice.
Simmer.

Make a roux by melting the butter, adding the flour and whisking
until mixture turns a pale gold color. Add roux to cream
mixture, whisking constantly until incorporated. Remove from
heat and stir in jalapenos and cheese. Cool. Use warm or cold as
a dip; or serve as a sauce over fish, chicken or pasta.