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Heat a sauce pan or small pot to medium heat. Add the butter and melt it.
Stir in the flour and stir continuously for 2-3 minutes to form a roux.
Stir in the milk and allow to simmer. It will bubble just a bit around the edges.
Reduce the heat to low, then stir in the cheese a bit at a time. Continue stirring until it all melts through.
Stir in the pickled jalapeno juice (and some of the pickled jalapenos, too, if you want!). Keep stirring until the nacho cheese sauce is nice and smooth.
Taste and adjust for salt, then serve with tortilla chips!