Description
This simple cheese sauce recipe combines the creamy richness of American and sharp cheddar cheeses with a subtle spicy kick from sautéed jalapeños and aromatic onions. Perfect for drizzling over nachos, veggies, or baked dishes, this versatile sauce is easy to make and can be reheated without losing its smooth texture.
Ingredients
Scale
Aromatics
- 1 tablespoon oil
- 6 slices jalapeño (seeds included)
- 3/4 cup sliced onion
- 2 tablespoons whole peppercorn
- 1 ½ teaspoons kosher salt
Deglazing Liquid
- 1 tablespoon white wine vinegar
- 2 tablespoons white wine
Cheese Sauce Base
- 2 cups heavy cream
- 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 milder heat or all for extra spice) and slice onions to yield 3/4 cup.
- Sauté Ingredients: Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Add the jalapeño slices, sliced onions, and whole peppercorns, sprinkle with kosher salt, then sauté for 3-5 minutes until softened and fragrant.
- Deglaze Pan: Add the white wine vinegar and white wine to the pan, cooking until the liquid has evaporated and absorbed into the aromatics to enhance their flavor.
- Add Cream and Steep: Stir in the heavy cream and heat for about 30 seconds without letting it bubble. Remove the pan from heat and let the mixture steep for 30 minutes to infuse the cream with the aromatic flavors.
- Strain and Heat Cream: Strain the cream through a fine sieve to remove solids, then return the smooth cream to the pan over medium heat.
- Incorporate Cheeses: When the cream begins to froth around the edges, reduce the heat to low and gradually whisk in the American and sharp cheddar cheeses in increments. Stir continuously until the sauce is smooth and creamy.
- Serve: Serve the cheese sauce immediately while hot. If the sauce thickens upon standing, gently reheat over low heat and stir in milk, one tablespoon at a time, to reach desired consistency.
- Storage: Store the cheese sauce covered in the refrigerator. To reheat, warm it on low heat, stirring frequently, and thin with milk as needed.
Notes
- Use half the jalapeños for a milder sauce or all for more heat.
- Do not let the cream boil to avoid curdling.
- If the sauce thickens too much after refrigeration, thin it with milk while reheating.
- Stir continuously when adding cheese to prevent lumps and ensure smooth texture.
- Store the sauce in an airtight container for up to 3 days in the fridge.
