Description
This Simple Cheese Sauce recipe creates a rich, creamy, and flavorful sauce perfect for drizzling over nachos, vegetables, or pasta. Infused with sautéed jalapeños, onions, and whole peppercorns, the sauce balances a mild heat with sharp cheddar and smooth American cheese in a luscious heavy cream base.
Ingredients
Scale
Vegetables and Spices
- 1 tablespoon oil
- 6 slices jalapeño (seeds included)
- 3/4 cup sliced onion
- 2 tablespoons whole peppercorn
- 1 1/2 teaspoons kosher salt
Liquids
- 1 tablespoon white wine vinegar
- 2 tablespoons white wine
- 2 cups heavy cream
Cheese
- 2 cups American cheese (8 ounces, cubed)
- 2 cups sharp cheddar cheese (8 ounces, shredded)
Instructions
- Prepare the jalapeños and onions: Slice the jalapeños into 6 slices including seeds for heat. Slice onions to measure 3/4 cup, about one very small or half a medium onion.
- Heat oil and sauté aromatics: Set a medium frying pan over medium-high heat. When hot, add 1 tablespoon of oil that shimmers immediately. Add sliced jalapeños, sliced onion, and 2 tablespoons whole peppercorns to the pan.
- Season and sauté: Sprinkle 1 1/2 teaspoons kosher salt over the mixture and sauté for 3-5 minutes until softened and fragrant.
- Add vinegar and wine: Pour in 1 tablespoon white wine vinegar and 2 tablespoons white wine, continuing to sauté.
- Reduce liquid: Continue cooking until the liquid has mostly evaporated and the flavors are absorbed into the jalapeños and onions.
- Add cream and warm: Pour in 2 cups heavy cream and stir. Warm the cream for about 30 seconds without letting it bubble, then remove from heat.
- Steep flavors: Let the cream steep with the sautéed ingredients for 30 minutes to meld the flavors.
- Prepare cheeses: While steeping, chop 2 cups (8 ounces) American cheese into cubes and shred 2 cups (8 ounces) sharp cheddar cheese. Set aside.
- Strain solids: After 30 minutes, strain the cream through a sieve to remove jalapeños, onions, and peppercorns, returning the smooth cream back to the pan. Scrape out all solids.
- Heat cream and melt cheeses: Place the pan with smooth cream over medium heat and stir occasionally. When edges become frothy and small bubbles appear, add the American and cheddar cheeses gradually, whisking continuously. Reduce heat to low.
- Whisk to smoothness: Continue whisking until the sauce is completely smooth and creamy.
- Serve or store: Serve immediately while hot. If thickened, gently reheat on low and whisk in milk tablespoon by tablespoon to adjust consistency.
- Store and reheat instructions: Store cheese sauce covered in the refrigerator; it will solidify when chilled. Reheat gently on low heat while whisking, adding milk as needed, or microwave in short increments stirring between.
Notes
- Adjust the amount of jalapeño for your preferred spice level.
- Use cooking wine or dry white wine suitable for cooking to enhance flavor.
- If sauce thickens, thin with milk gradually while reheating.
- Store cheese sauce in a covered container in the fridge for up to 3-4 days.
- Do not boil the cream or cheese mixture to avoid graininess.
