Description
This simple cheese sauce recipe combines spicy jalapeños, aromatic onions, and a blend of American and sharp cheddar cheeses to create a creamy, flavorful sauce that can elevate nachos, vegetables, or pasta. The sauce is made by sautéing aromatics, steeping them in cream, then blending with cheese for a rich and smooth finish.
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
Liquids and Dairy
- 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 (use half for mild heat or the whole pepper for extra spice) and slice the onions to yield 3/4 cup.
- Sauté Ingredients: Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Add jalapeño slices, onions, and whole peppercorns. Sprinkle with kosher salt and sauté for 3–5 minutes until fragrant and softened.
- Deglaze Pan: Add the white wine vinegar and white wine to the pan, cooking until the liquid evaporates and is absorbed into the aromatics, enhancing the flavor.
- Add Cream: 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 flavors.
- Strain and Heat Cream: Strain the cream mixture through a sieve, discarding the solids. Return the smooth cream to the pan and warm over medium heat until it begins to froth around the edges.
- Incorporate Cheeses: Lower the heat and gradually whisk in the American cheese and shredded sharp cheddar cheese in increments, stirring continuously until the sauce is completely smooth and creamy.
- Serve: Serve the cheese sauce immediately while hot. If it thickens, reheat gently over low heat and stir in milk, one tablespoon at a time, until the desired consistency is achieved.
- Storage: Store the sauce covered in the refrigerator. To reheat, warm it on low heat, stirring frequently, and thin with milk as needed.
Notes
- For less heat, use only half the jalapeño slices or remove the seeds.
- If the sauce thickens upon standing, reheat gently and add milk gradually to thin it out.
- This sauce pairs well with nachos, steamed vegetables, baked potatoes, or pasta dishes.
- Use freshly grated cheeses for best melting results and smoother texture.
