TOPPING ESSENTIALS: AWESOME CHEESE SAUCE
My favorite way to use this sauce is over beef on a nice roll. However, it makes a good dip, or how about on a baked potato with broccoli and bacon? So many ways, so little time. This one is easy to assemble, and does not contain preservatives, or things like Velveeta (which is not even a cheese), just "real" cheese, milk and a few customizable spices. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- You can customize this recipe by adding other cheeses and varying the spices. Have fun with it.
- Have a bit of extra cheese, and milk on hand, so that if the consistency is not want you wanted, you can add a bit more cheese or milk to thicken or thin it.
- Gather your ingredients (mise en place).
- Shred the cheese.
- Add to a bowl and toss with the cornstarch or arrowroot powder.
- Add the milk to a small saucepan over low heat, and warm up until you see wisps of steam coming off the surface.
- Add the cheese, and stir until melted, 3 - 5 minutes.
- Temp is all important here... low and slow is the way to go. The sauce should never boil, or even come to a simmer. If you heat it up too fast, it will be grainy. It will still taste as good, but I would rather have smooth over grainy.
- Remove from the heat and stir in the remaining ingredients.
- Keep warm until ready to use.
- PLATE/PRESENT
- This cheese is awesome on a sandwich of thinly sliced beef, but I am certain you will find other uses for it. Enjoy.
- Keep the faith, and keep cooking.
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