Jalapeno Cream sauce
Jalapeno Cream Sauce
1 or 2 jalapeno peppers, seeded and minced
1 clove garlic, minced
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of pepper
Crème Fraiche
1/3 cup whipping cream
2/3 cup dairy sour cream
Sauté peppers and garlic in oil, stirring
frequently, until tender, about 4 minutes.
Remove from heat; stir
in remaining ingredients including the crème
fraiche.
Makes about 1 1/4 cups sauce.
Creme Fraiche: Gradually stir whipping cream into sour cream.
Cover and refrigerate up to 48 hours.
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