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Mike's Jalapeno Roux Sauce

The traditional roux is a thickener used for soups and sauces, made with equal parts flour and butter. We've given our spin to this classic recipe by introducing jalapeno peppers and other vegetables. Use it to thicken and spice up your stews, soups and sauces, but it's great on its own served over fish or chicken.

Mike's Jalapeno Roux Sauce

Mike's Jalapeno Roux Sauce


  • 4 medium jalapeno peppers, diced
  • 1 small white onion, diced
  • 1/2 stick butter
  • 2 tablespoons flour
  • 12 large basil leaves, chopped
  • 1 teaspoon fresh minced garlic
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 teaspoon chili powder
  • Salt and Pepper to taste

Cooking Directions

  1. Heat a sauce pan to medium heat.
  2. Add butter, jalapeno peppers and onion.
  3. Cook about 5 minutes or until vegetables soften.
  4. Add flour and stir until your roux forms, about 1 minute.
  5. Add white wine and mix. Let cook about 1 minute.
  6. Add chicken stock, garlic, basil, chili powder, and salt and pepper to taste. Mix well.
  7. Reduce heat to low and simmer about 5 minutes.
  8. Process with an immersion blender to smooth out the sauce.
  9. Serve over your favorite fish or chicken.



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