Bring chicken stock, Worcestershire, and cayenne pepper to a simmer in a stockpot.

In a separate pan, make a roux using flour and butter and stir frequently in a sautee pan until roux is beginning to simmer.

Add roux to chicken broth and stir until the roux is mixed in thoroughly and sauce us beginning to thicken.

Add shredded jack cheese and stir in thoroughly until cheese is melted into the sauce.

Add heavy whipping cream and stir in thoroughly until sauce is an even consistency throughout.

Turn the burner down to low heat and add white wine.

In a separate saucepan add sliced mushrooms, a pinch of granulated garlic, 2 tablespoons of butter, salt and pepper and cook until mushrooms are done. Add mushrooms to Imperial sauce and stir in thoroughly.

Remove from heat and serve immediately on top of dishes like grilled or blackened chicken breast or flaky white fish.