Cheddar Cheese Sauce

Creamy and velvety in texture, what more could you ask for in a cheese sauce?  I created this recipe for a nacho bar, but I’ve been enjoying this sauce on steamed veggies, baked potatoes, mac and cheese and drizzled on breakfast tacos.  Oh, the endless possibilities.  My family loves to dip their food into any type of sauce so this is another one added to the rotation. 

Cheddar Cheese Sauce

Servings: 3 cups

2 Tablespoons butter

2 Tablespoons all-purpose flour

1 cup whole milk

1 lb. sharp cheddar cheese, shredded

½ teaspoon kosher salt

3 Tablespoons juice from pickled jalapeño jar

3 Tablespoons chopped pickled jalapeños (optional)

1. In a medium sauce pan on medium heat, melt the butter and whisk in the flour.  Cook until bubbly and slightly thickened, 2-3 minutes.

2. Whisk milk into the flour mixture in a steady stream until combined.  Bring to a boil and immediately reduce to a simmer. 

3.  Add cheese and stir until melted.  Add pickled jalapeño juice and salt and stir until combined. 

4. For a velvety texture pour sauce into a blender, and blend for 10-20 seconds until smooth.  Pour into serving dish and stir in chopped pickled jalapeños.

Make ahead: Sauce can be made 2 days ahead, cooled and stored in an airtight container in the refrigerator.  Reheat on low heat in a sauce pan, or in 30 second increments in the microwave.