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Simple Spicy Cheese Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 4.4 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Description

This Simple Cheese Sauce recipe combines the spicy warmth of jalapeño and the richness of sharp and American cheeses into a creamy, velvety sauce. Perfect for drizzling over vegetables, nachos, or mashed potatoes, it offers a versatile flavor with a gentle kick balanced by creamy dairy and subtle aromatics like peppercorn and onion. The sauce is prepared by sautéing fresh ingredients, infusing the cream with their flavors, and melting melted cheese slowly into the mixture to achieve a smooth texture.

Ingredients

Vegetables and Aromatics

  • 6 slices jalapeño (seeds included; use half for mild heat or all for extra spice)
  • 3/4 cup sliced onion
  • 2 tablespoons whole peppercorns

Liquids and Seasonings

  • 1 tablespoon oil
  • 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

  1. Prepare Ingredients: Slice the jalapeño peppers as desired for heat preference and slice the onion to yield 3/4 cup. This ensures even cooking and flavor release.
  2. Sauté Aromatics: Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Add the jalapeño slices, onions, whole peppercorns, and sprinkle kosher salt. Sauté for 3 to 5 minutes until the onions soften and peppers have released their flavor.
  3. Add Vinegar and Wine: Pour in the white wine vinegar and white wine. Continue cooking until the liquid evaporates completely, allowing the aromatics to absorb the acidity and flavor.
  4. Infuse Cream: Stir in the heavy cream and heat gently for about 30 seconds, avoiding boiling. Remove the pan from heat and let the cream steep with the aromatics for 30 minutes to absorb the infused flavors thoroughly.
  5. Strain Mixture: Pour the cream mixture through a fine sieve, discarding solids to leave a smooth, flavored cream base. Return this cream to the pan over medium heat.
  6. Melt Cheeses: When cream begins to froth around the edges, reduce the heat to low. Gradually whisk in the cubed American cheese and shredded sharp cheddar cheese in increments, stirring continuously until the sauce is completely smooth and uniform.
  7. Serve: Serve the cheese sauce immediately while hot. If it thickens too much upon standing, reheat gently over low heat and thin with milk, adding 1 tablespoon at a time, until the desired consistency is reached.
  8. Storage and Reheating: Store any leftover sauce covered in the refrigerator. To reheat, warm on low heat stirring frequently, adjusting the texture with milk as needed to keep the sauce creamy and smooth.

Notes

  • Adjust the jalapeño quantity to control the spice level.
  • Do not allow the cream to boil during heating to avoid curdling.
  • Use a fine sieve to ensure the sauce is silky by removing solids.
  • Gradually add cheese to ensure smooth melting and prevent clumping.
  • Reheat gently to avoid separation of the sauce.
  • This sauce pairs beautifully with vegetables, chips, and pasta.

Find it online: https://slsrecipes.com/simple-spicy-cheese-sauce-recipe/