Melt 2 tablespoons of the butter over low heat in a sauté pan. Add the onion, green chile, tomato, turmeric, paprika and cayenne pepper. Cook for 5 to 10 minutes until the onion softens completely.

Add the remaining butter and the flour, and continue to cook on low for another 2 minutes. Add the cream, 1/2 cup of the buttermilk and cheese and stir to until the cheese melts. Add in the remaining buttermilk a little at a time until you get a velvety sauce, about 10 minutes.

Transfer the sauce to a blender (I use a hand blender) and pulse until completely smooth. Stream in the olive oil and continue to blend. Season with salt and pepper to taste. Serve with chips and pickled jalapenos.

You can make this sauce a day ahead and keep it in a sealed jar. Reheat in the microwave for a minute, stir, and finish heating another minute to serve.

Place the salt, water and vinegar in a bowl and heat until the salt dissolves (the microwave is fine for this!) Slice the jalapeno into rounds, and add to the brine. Cover and refrigerate for at least 30 minutes.