This is a take on my typical cheese sauce, but simpler, and damned if it isn't good on just about everything (including just a spoon). I made it first for burritos, but it makes good nachos, and it's neutral enough to work with non-tex-mex foods. It's garlic heavy, but if you're using it for a sauce that shouldn't be a problem.
1 C heavy cream
1 1/2 C milk
22 g sodium citrate*
2 small onions, chopped
6 cloves garlic, chopped
2
T butter or bacon grease
salt and pepper to taste
pinch of cumin
8 oz sharp white cheddar cheese, grated
8 oz pepper jack cheese, grated
Cayenne to taste
Saute the onion and garlic in the butter/grease
until translucent. Add the milk and sodium and bring to a simmer. Add
the cheese, a handful at a time along with a pinch of cumin, allowing it to melt in while stirring
frequently. Blend the cheese sauce either in a blender or with an
immersion blender. Add the cayenne, salt, and pepper. Adjust
seasoning as necessary.
*Note: a lot of the cheese you'll find out there is actually labeled as "cheese product". Check
the label; if it contains sodium phosphate you probably don't need the
sodium citrate, or only half as much (they both emulsify the sauce and keep the fats and
liquids from separating).
