I went through an entire block of sharp cheddar in the last two days. I don’t know if I’ve ever been able to say that before starting this blog, but it feels surprisingly good to say. You know what I WISH I could say? “I went to the gym everyday for two weeks in a row.”
Let’s get back to the jalapeño cheese sauce.
This can play multiple roles in your life. I found it to be crazy delicious with some pretzel bites I made as a test recipe, but here’s what I’m thinking of for another use: philly cheesesteak “cheez whiz”. Yeah. Add that one to my “let’s try this ASAP” list.
But really, back to the jalapeño cheese sauce. After a few attempts at this jalapeño cheese sauce, I feel as if I finally found the one that I love. I say I love it because although I had already eaten lunch and tried a couple of pretzel bites with leftover cheese sauce(s) from yesterday, I couldn’t put this stuff down once I tasted it. Now it’s about 3 p.m., the full-tummy-naptime feeling is starting to set in, and I’m afraid Robert Goulet will start messing with my stuff if I fall asleep. (If you don’t get the reference, I loved this commercial.) Was it worth the chance of Robert Goulet destroying my apartment as I sleep peacefully on my couch after a cheese sauce overload? Yes. I have no regrets.
When making this for yourself, don’t rush through it … the more patient you are and allow the liquids to thicken, the better the consistency will be at the end.
[my additional tips!]:
Actual Prep / cook time: 15-20 minutes
Clean-up difficulty: 2
Overall difficulty to make: 3
Overall satisfaction: 8
Price range? This dish is under $1 for two people.
What I would change next time? I want to add some more depth to this sauce at some point, but it completely gets the job done!
For your own version, I recommend:.
- Add as much jalapeño or garlic as you please.
- Take your time with this and let the sauce cook slowly.
© 2015 : a flavor journal : by sara alvord
jalapeño cheese sauceSpicy cheese sauce perfect for dipping! Jalapeños, garlic and spices blend together to create this cheesy goodness.Servings: 2
- 1 Tbsp. unsalted butter
- 1 Tbsp. all-purpose flour
- 2 Tbsp. minced fresh jalapeño with seeds
- 1 Tbsp. minced garlic
- 1/2 cup milk I used 2%
- 1/4 cup light beer
- 1/2 tsp. mustard powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. seasoned salt
- 1/2 tsp. cayenne powder
- 1/2 tsp. pepper
- 1/2 cup freshly grated extra sharp cheddar
- Melt butter in a small saucepan over medium-low heat. Add flour and whisk for about 30 seconds until completely combined.
- Add jalapeño and garlic, whisk another 30 seconds.
- Stir in 1/4 cup milk slowly until the sauce starts to thicken. Slowly add the remaining 1/4 cup of milk in the same way.
- Stir 1-2 minutes until the sauce becomes thicker.
- Pour in the beer in the same manner you added the milk, whisking slowly to combine.
- Bring to a quick boil, then turn back down to low heat.
- Add mustard, seasoned salt and pepper, and let the sauce set for 4-5 minutes, stirring occasionally.
- Grate in the cheese and add the paprika and cayenne, whisking slowly to combine. Feel free to let this set for another few minutes, stirring occasionally.
- Serve hot!
NotesAdd more garlic or jalapeño if you like. You could also substitute minced garlic for garlic powder!