CHEF G’s NACHO CHEESE SAUCE
Have you ever tried to make a cheese sauce for nachos or fondue and it breaks apart and tastes grainy? Well Chef G is going to share with you a recipe and tips that will have you boasting and saying to folks, “This is NACHO cheese sauce, it’s mine!” I know that’s corny, but I made you smile, huh?
I didn’t take photos while cooking the cheese sauce, but I prepared a very simple plate of chicken nachos to highlight it for you. Nothing fancy at all.
I hope you try this easy recipe. And if you do, I know you will enjoy it. BON APPÉTIT Y’ALL!
~Chef G
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CHEF G’s NACHO CHEESE SAUCE
INGREDIENTS:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 8oz block cheese, grated
- 1/4 tsp salt
You can double or triple ingredients to yield more sauce.
PREPARATION:
First make a bechamel. Melt butter in a medium size skillet over medium heat, then add the flour. Whisk until it combines into a smooth blond roux and just starts to bubble.
Add milk and continue whisking. Once the milk is incorporated, raise the heat to med-high until it just begins to boil and thicken, then reduce heat to med-low or low and bring bechamel to a simmer. Whisk in salt. Add cayenne or other spices if desired.
Next add the cheese to the hot bechamel and gently stir to melt. When the cheese is completely melted and smooth in consistency, the sauce is ready to enjoy. Serve immediately.
A good quality block of cheese of your choice is preferred. You can purchase it already shredded, just make sure it is real cheese and not a “cheese product”. The key is to not overheat the cheese. Just let it melt gradually into the bechamel. DO NOT be tempted to turn up the heat and boil the sauce. You will be very disappointed. Trust me. Patience Grasshopper.
I recommend only reheating the cheese sauce on the stove top in a pan over medium-low heat until melted and warm. Add a couple of tablespoons of milk and whisk until the sauce is smooth and creamy again. Again…patience…ENJOY!
CHEF G’s NACHO CHEESE SAUCE
BON APPÉTIT!
~Chef G
RECIPE LINK : https://www.evernote.com/shard/s236/sh/cc202e9d-27f7-4647-9dc2-dca7c41dbf6a/96c6735303be6f881b692438dc6aba80
Chef Derrill Guidry (Chef G), a recent transplant in Cincinnati, is a self-taught chef and native of SW Louisiana, where cooking and eating is a way of life. He began experimenting in the kitchen at about the age of 6…and has been doing so ever since. In his early teens Chef G began traveling abroad, experiencing the culinary cultures of many countries. He also traveled extensively while serving as a commissioned officer in the US Army, retiring in 2011 after 21 years of service. From 5-star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters. He creates what can only be described as simple goodness.
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Chef G is currently working exclusively on developing and publishing his first cookbook, while exploring Cincy’s culinary scene.
CONTACT: thegspotculinary@gmail.com
BLOG: http://thegspotculinary.com
PINTEREST: http://www.pinterest.com/spook06/my-foods-the-g-spot/
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