2. Sauté the Base
In a skillet or Dutch oven, heat 1 tablespoon of oil (or use brisket drippings, if available). Add the onion and garlic, and sauté for about 3 minutes until soft and fragrant.
3. Add the Jalapeños
Stir in the jalapeños and cook for another 2 minutes to release their heat and aroma.
4. Make the Roux
Sprinkle in the flour and stir continuously for 1 minute, creating a thickening base.
5. Create the Sauce
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