Melty, sharp, and a little spicy, this quick cheese sauce turns two ingredients into a fondue-style dip that's ready in under 10 minutes.
Ingredients
- 225 g (8 oz) Swiss cheese, grated
- 2 fresh jalapeños, seeded and finely minced
- 120 ml (½ cup) heavy cream
- salt and white pepper to taste
Instructions
- 1Combine grated cheese, minced jalapeño, and heavy cream in a small saucepan over low heat.
- 2Stir constantly until the cheese melts completely and the sauce is smooth.
- 3Season with salt and white pepper.
- 4Serve warm as a dip or drizzle. Keep on low heat to hold.
Cook's Note
Keep the heat low and stir the whole time. High heat breaks the sauce into a greasy, separated mess.
Best Served With
Serve as a dip with soft pretzels, tortilla chips, or steamed broccoli. Works as a sauce over burgers or grilled sausage.
Why This Recipe Works
The sodium citrate already in the Swiss cheese squares keeps this sauce silky and smooth. Without it, the fat and protein would separate. Heavy cream adds enough fat to keep everything flowing.
Make It Yours
- Add a splash of beer or white wine in place of some cream for a more traditional fondue flavor.
- Stir in diced roasted jalapeño for more heat and texture.
- Drizzle on fries, nachos, pretzels, or grilled vegetables.
Leftover Strategy
Reheat gently in a small saucepan over low heat, whisking in a splash of cream if it has seized up. Keeps for 3 days.
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Pairing
A cold lager or a light pale ale cuts through the richness. A crisp sauvignon blanc also works.