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Jalapeño cheddar sauce served
Smooth, melted cheddar dip speckled with spicy jalapeño pieces.

Jalapeño cheddar cheese sauce

Author: Flavelo
Recipes Sauces and Gravies
The secret to the perfect cheese sauce is outsmarting physics. Cheese alone separates into grease when heated. To avoid this, we use starch and milk as intermediaries, creating a stable emulsion in which the cheese remains creamy even when melted. The jalapeño's capsaicin content (the spicy substance) dissolves in fat, dispersing evenly in the cheesy medium, giving a pleasantly tingling, lingering heat. Mandatory for nachos!
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine Tex-Mex

Ingredients

Equipment Needed

  • Non-stick pan or saucepan
  • Hand whisk
  • Cheese grater
  • Rubber gloves (for the chilli)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Grate the cheese. Chop the jalapeño finely (wear gloves!).

Tip: Do not use pre-grated shop-bought cheese! They are treated with anti-caking agents which prevent them melting smoothly.
2 ✓

Grate the garlic and sauté with the chilli in the oil over low heat.

Tip: This 'opens up' the flavours. Chilli heat is also more effective when it meets fat.
3 ✓

Mix the cornflour into the cold milk until lump-free, then pour into the pan. Heat while stirring until thickened.

Tip: Cornflour is the insurance: it prevents the fat from separating from the cheese.
4 ✓

REMOVE FROM HEAT! Add the grated cheese and sour cream. Stir until the cheese completely melts in the hot base.

Tip: Never boil the cheese! 60-70°C is ideal for melting.
5 ✓

Season with salt and pepper. Let rest for 2 minutes before serving.

Tip: The sauce will thicken as it cools.

Recipe FAQ

Why has the sauce gone grainy?
You overheated it, and the cheese proteins clumped together. Always add the cheese off the heat and let it melt in the residual warmth!
How do I reheat it?
On a low heat or over a water bath, adding a splash of milk, stirring constantly.

Ingredients

  • 2 whole Fresh jalapeño chillies
  • 150 g Mature Cheddar cheese (block)
  • 100 ml Whole milk (3.5%)
  • 2 tbsp Sour cream
  • 1 tsp Cornflour
  • 1 clove Garlic
  • 1 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch White pepper