Description
This creamy and spicy cheese sauce is perfect for adding a cheesy kick to any dish! Made with American cheese and sharp cheddar, and a hint of jalapeño for heat, it’s versatile enough for fries, nachos, veggies, or anything else that needs a cheesy boost. Perfect for family dinners, parties, and more!
Ingredients
Scale
- 1 tablespoon oil
- 6 slices jalapeño (seeds included)
- 3/4 cup sliced onion
- 2 tablespoons whole peppercorn
- 1 ½ 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 sharp cheddar cheese (8 ounces), shredded
Instructions
- Prepare Aromatics: Slice the jalapeño (use half for mild heat or the whole pepper for extra spice). Slice the onions to yield 3/4 cup.
- Sauté Ingredients: Heat 1 tablespoon oil in a medium frying pan over medium-high heat. Add jalapeño slices, onions, and peppercorns. Sprinkle with kosher salt and sauté for 3–5 minutes.
- Deglaze Pan: Add white wine vinegar and white wine, cooking until the liquid evaporates and is absorbed into the aromatics.
- Add Cream: Stir in the heavy cream and heat for about 30 seconds (do not let it bubble). Remove from heat and let the mixture steep for 30 minutes.
- Strain and Heat Cream: Strain the cream through a sieve, discarding solids. Return the smooth cream to the pan over medium heat.
- Incorporate Cheeses: When the cream begins to froth around the edges, lower the heat and gradually whisk in the American cheese and cheddar cheese in increments. Stir continuously until the sauce is smooth.
- Serve: Serve immediately while hot. If the sauce thickens, reheat over low heat and stir in milk, 1 tablespoon at a time, until the desired consistency is achieved.
- Storage: Store covered in the fridge. To reheat, warm on low heat, stirring frequently, and thin with milk if needed.
Notes
- If you prefer a milder sauce, remove the seeds from the jalapeño or use only half of the pepper.
- This cheese sauce can be stored in the fridge for up to 4 days. Reheat on low heat, adding a little milk if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Sauce/Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 85mg