Description
This Easy Cheese Sauce recipe offers a rich, creamy cheese delight perfect for drizzling over nachos, vegetables, or as a decadent dip. Combining spicy jalapeños, sharp cheddar, and smooth American cheese, the sauce balances heat and creaminess beautifully. The process involves sautéing aromatics, steeping cream with flavorful spices, and melting cheese for a velvety finish. Ready in 45 minutes, this versatile cheese sauce adds bold flavor to any occasion.
Ingredients
Scale
Vegetables and Seasonings
- 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
Cheeses
- 2 cups American cheese, cubed
- 2 cups sharp cheddar cheese, shredded
Instructions
- Sauté vegetables: Slice the jalapeños including the seeds and the onion. Heat a medium frying pan over medium-high heat, add the oil, jalapeños, onions, and whole peppercorns. Sprinkle the kosher salt evenly and sauté the mixture for 3 to 5 minutes until fragrant and slightly softened.
- Add wine: Pour in the white wine vinegar and white wine to the sautéed vegetables. Continue cooking, stirring occasionally, until most of the liquid has evaporated, concentrating the flavors.
- Add cream: Stir in 2 cups of heavy cream to the pan. Remove the pan from the heat and allow the cream to steep with the infused vegetables and spices for 30 minutes to deepen the flavor profile.
- Strain infused cream: Pass the cream mixture through a strainer to remove the jalapeños, onions, and peppercorns, leaving a smooth, flavorful cream base for the cheese sauce.
- Melt cheese: Return the strained cream to the pan and place it over medium heat. Gradually add the cubed American cheese and shredded sharp cheddar cheese in increments, whisking continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Serve and store: Serve the cheese sauce immediately while hot. For storage, cover and refrigerate. To reheat, warm gently in a saucepan over low heat, whisking frequently. If the sauce is too thick, add milk a tablespoon or two at a time until the desired consistency is reached.
Notes
- Use seeded jalapeños if you prefer a milder heat level.
- American cheese is key to achieving the silky texture of this sauce; avoid substitutes for best results.
- Stir constantly when melting the cheese to prevent clumping or burning.
- This sauce pairs beautifully with nachos, steamed vegetables, or as a creamy dip for finger foods.
- Leftover sauce can be refrigerated for up to 3 days.
