Delicious nacho cheese sauce doesn’t have to be hard to make or packed with processed cheese products that aren’t even food. Well, real food. Here is a homemade cheese sauce using real natural ingredients and made from scratch.
8ouncessharp cheddar cheese, shredded
In a saute pan, melt the butter over a medium-low heat. Sift in the flour and mix until well
Add the milk and turn the heat to medium-high. Whisk the mixture until well combined.
Add the salt and cayenne pepper.
Once the mixture begins to simmer, reduce to medium heat. Adjust as needed to keep a low simmer. Cook for 2 minutes. The sauce should thicken.
Remove the pan from the heat. Add in a handful of the cheese and mix until it is fully melted and incorporated. Repeat until all of the cheese has been incorporated.
If you keep heat during this step, you risk the cheese breaking.
To say I like avocado would be putting it mildly…I freakin’ love avocado and put in everything I can think of from margaritas to popsicles, gazpacho soup to deviled eggs, and even pudding. Today, I’m going to show you how to make a delicious avocado alfredo sauce recipe. It goes great with spaghetti or just to lick off your fingers…it’s that good!
1cup shredded Manchego cheese
½teaspoon lemon juice
This recipe begins by melting the 1/4 cup of butter over a medium-low heat.
Once the butter is melted, add in the cup of cream and mix to combine.
Increase the heat to medium-high until the mixture begins to just simmer, but don’t actually let it simmer.
Add in the cup of shredded cheese, a bit at a time, while mixing the mixture. It is important to not overwhelm the butter sauce. If you add all the cheese at once it will cool the sauce down, taking longer to melt the cheese. So add in a bit, once it melts, add in more… about 1/4 cup at a time. FACT: Manchego cheese is a sheep’s milk cheese originating from the La Mancha region of Spain. It gets its name from the breed of sheep, manchegas, and is aged between 60 days and two years.
Pit, seed, and scoop the flesh out of an avocado into a small mixing bowl. Mash the avocado with 1/2 teaspoon lemon juice and 1/4 teaspoon salt, but don’t worry over the lumps.
FACT: All Hass avocado trees descend from a single “mother tree” raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. It’s a mystery to what species the Hass tree actually descends from, but the tree died of root rot in September of 2002.
Add the mashed avocado to the cheese sauce, and using a whisk, combine the ingredients. This will be the easiest way to get out all of the lumps from when you mashed the fruit originally.
Toss the sauce with cooked spaghetti and serve. Check out my video on how to cook the perfect pasta. Top with Parmesan and parsley.
Fourth of July is almost here which means it’s time to fire up the barbie; not the dolls! Not that I didn’t kill a few barbies in my day, but I mean the BBQ.
So I wanted to create a recipe that was in the true spirit of Independence Day, hence the name. Get it? Red Wine & Blueberry, as in red, white and blue.
You could use any red wine with this recipe that is oaked and earthy, with some nice fruit to it. I used another Top Ten wine from Whole Foods. Herdade do Esporão’s Monte Velho Red, but really any will do.
2cupsHerdade do Esporão’s Monte Velho Red
4cloves of garlic, chopped
In a medium-sized sauce pot, warm the 1 teaspoon of olive oil over a medium heat. Add in the onion and garlic and sweat them, then turn off the heat.
Add in the 2 cups of blueberries, 2 cups of red wine, 1/3 cup of ketchup, 2 serrano chiles (sliced), 1/4 cup balsamic vinegar, 1/2 brown sugar, 1/4 teaspoon of cocoa powder and then bring the mix to a boil. I suggest putting the peppercorns in a sachet d’épices because when you get to the pureeing part of this recipe, you really don’t want them in there.
Reduce the mix to a low simmer and cover, cooking for about 30 minutes.
Now remove the lid and cook for an additional 30 minutes, until the sauce thickens, stirring every so often. Be careful, as the sauce reduces, it will be more likely to burn so you might have to reduce the heat too.
Once the sauce is reduced, remove the peppercorns, transfer the mixture to the food processor and puree until it is super smooth. You can run it through a strainer to remove any larger pieces but I kinda like chunky. #justsaying
Now slather your burgers, fries and even your friends with this stuff. It is super tasty! Enjoy.
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