Homemade nacho sauce or other cheese sauce (queso dip, etc)
Ultra-smooth cheeese sauces, for nachos, queso, or even mac and cheese.
Equipment
Ingredients
- 454 g cheese such as cheddar, grated (grate it yourself, don't use pre-shredded cheese)
- 422 ml (g) water
- 18 g sodium citrate
- 1 Tbsp hot sauce
- 1/4 tsp ground cumin
Instructions
- Add the citrate to the water in a saucepan and heat.
- When the water reaches about 120°F (49°C) (use your Thermapen ONE), start adding the cheese by small handfuls, whisking to incorporate between additions.
- Continue monitoring, keeping the temperature below 170°F (77°C)
- When all the cheese has been added, add the hot sauce and cumin, then use an immersion blender, off the heat, to perfect the smoothness of the sauce.
- Serve it on some brisket nachos!