Description
This Simple Cheese Sauce recipe is a creamy, flavorful sauce made with a blend of American and sharp cheddar cheeses, enhanced by sautéed jalapeño, onions, and whole peppercorns. The sauce is rich and smooth, perfect for drizzling over vegetables, nachos, or baked dishes. The preparation includes sautéing aromatic ingredients, steeping them in heavy cream, then incorporating the cheeses for a luscious finish.
Ingredients
Scale
Sauce Base
- 1 tablespoon oil
- 6 slices jalapeño (seeds included)
- 3/4 cup sliced onion
- 2 tablespoons whole peppercorn
- 1 ½ teaspoons kosher salt
- 1 tablespoon white wine vinegar
- 2 tablespoons white wine
- 2 cups heavy cream
Cheeses
- 2 cups American cheese (8 ounces), cubed
- 2 cups sharp cheddar cheese (8 ounces), shredded
Instructions
- Prepare Aromatics: Slice the jalapeño peppers (use half for mild heat or all for extra spiciness) and slice onions until you have 3/4 cup prepared.
- Sauté Ingredients: Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Add the jalapeño slices, onions, and whole peppercorns. Sprinkle with kosher salt and sauté for 3 to 5 minutes until softened and fragrant.
- Deglaze Pan: Pour in the white wine vinegar and white wine, stirring to deglaze the pan. Cook until the liquid evaporates and the aromatics have absorbed the flavors.
- Add Cream and Steep: Stir in 2 cups heavy cream and heat for about 30 seconds without boiling. Remove the pan from heat and allow the mixture to steep for 30 minutes to infuse the cream with the aromatics.
- Strain and Reheat Cream: Strain the cream through a sieve to remove solids. Return the smooth cream to the pan and heat over medium heat until it begins to froth at the edges.
- Add Cheeses Gradually: Reduce the heat to low. Gradually whisk in the cubed American cheese and shredded sharp cheddar cheese in small increments, stirring continuously until the cheese fully melts and the sauce is smooth.
- Serve and Store: Serve the cheese sauce immediately while hot. If the sauce thickens as it cools, reheat on low heat and add milk one tablespoon at a time to reach desired consistency. Store any leftovers covered in the refrigerator and reheat gently when needed, stirring frequently and thinning with milk as necessary.
Notes
- Use half the jalapeño slices if you prefer a milder cheese sauce.
- Do not let the cream boil when heating to avoid curdling.
- Stir the cheese in slowly to prevent clumping and ensure a smooth sauce.
- The sauce can be thinned with milk to adjust consistency after reheating.
- Store the sauce in the refrigerator covered and consume within 3-4 days for best quality.
