Simple Cheese Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Steep Time
30 mins
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Total Time
50 mins
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Servings
12
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Calories
332 kcal
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Course
Condiments
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Cuisine
American
Simple Cheese Sauce Recipe
Description
The Simple Cheese Sauce Recipe starts with sautéing sliced jalapeños (including seeds for heat), onions, and black peppercorns in cooking oil, seasoned with kosher salt. White wine vinegar and white wine are added to infuse a touch of acidity, then heavy cream is stirred in and steeped off the heat to meld flavors. Finally, a blend of American and sharp cheddar cheeses is incorporated to create a creamy, smooth sauce with a balance of spice, creaminess, and cheese flavor.
This cheese sauce offers a creamy, slightly spicy flavor profile, ideal for drizzling over cooked vegetables, nachos, baked potatoes, or as a dip. The mix of American and cheddar cheeses provides both smooth melting quality and sharp cheese taste, while the jalapeños add a gentle heat that builds in the background.
The method includes allowing the cream to steep with the infused flavors before adding the cheese, which helps integrate the heat and acidity with the creamy base. This process results in a sauce that is rich but lively. The recipe’s note clarifies that the heavy cream used should be genuine heavy or whipping cream, not coffee creamer, ensuring proper texture.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 6 lices jalapeño seeds included
- 3/4 cup onion sliced
- 2 tablespoons black peppercorn whole
- 1 & 1/2 teaspoons kosher salt
- 1 tablespoon white wine vinegar
- 2 tablespoons white wine
- 2 cups heavy cream
- 2 cups American cheese 8 ounces, cubed
- 2 cups cheddar cheese 8 ounces, shredded, sharp
Instructions
- Slice the jalapeños and onions. 6 slices of jalapeño is about half a small jalapeño. You can slice and add the whole thing if you want your sauce to have a little kick to it. You need 3/4 cup onions, which is about 1 very small onion or half a medium onion.
- Set a medium frying pan over medium high heat. When hot, add 1 tablespoon oil. It should shimmer right away. Add the sliced jalapeño, sliced onion, and 2 tablespoons peppercorn.
- Sprinkle with 1 and 1/2 teaspoons kosher salt and saute for 3-5 minutes.
- Add 1 tablespoon white wine vinegar and 2 tablespoons white wine (I used cooking wine).
- Continue sautéing until the liquid has mostly evaporated and absorbed into the onions and jalapeños.
- Add 2 cups cream and stir it together. After about 30 seconds, when the cream is warm but not starting to bubble, remove from heat.
- Set aside and let steep for 30 minutes.
- Chop 2 cups of American cheese while you wait. (2 cups is 8 ounces.) Shred 2 cups of cheddar cheese. Set aside.
- After 30 minutes, use a sieve to strain out the jalapeños, onions, and peppercorns. Add the smooth cream back into the pan you were using. You don't need to clean the pan, but make sure you've scraped out all the solids.
- Set the pan of smooth cream back over medium heat and stir occasionally. When the mixture starts to get frothy on the edges and form small bubbles, add the American cheese and Cheddar cheese in increments, stirring with a whisk as you go. Turn the heat down to low.
- Continue whisking until the mixture is completely smooth.
- Serve immediately while hot! If your cheese starts to thicken, heat again on low and stir in milk a tablespoon at a time to thin it to the consistency you like.
- Cheese sauce should be stored covered in the fridge. It will solidify when chilled. To reheat, place back in a saucepan and set over low heat for several minutes, whisking frequently. Add milk a tablespoon or two at a time until it is thinned out to the consistency you want. You can do this in the microwave too, just make sure you only heat in short increments, stirring in between.
Notes
- Use genuine heavy cream or whipping cream for the proper texture, not coffee creamer.
- Adjust the amount of jalapeño slices based on the desired heat level.
- Letting the cream steep with the jalapeño, onion, and wine mixture off heat helps deepen the flavor without curdling the cream.
- Chop and shred cheeses just before adding for better melt and smooth consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 332kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 87mg | 29% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 54mg | 60% |
| Calcium | 419mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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