Chipotle Cheese Sauce is a rich savory sauce that is delicious on vegetables, especial cauliflowers and broccoli. I have definitely enjoyed testing this recipe over and over again! What I have found while testing multiple batches of Chipotle Cheese Sauce is that equal amounts of flour is the key to smooth sauce.
Use a wire whisk for best texture
I very much recommend a wire whisk when making Chipotle Cheese Sauce. Smooth velvety texture is the whole reason we eat cheese sauce, so a whisk is key.
Your cheese sauce may separate if you store it in the refrigerator overnight. No problem – simply whisk the sauce together again in a saucepan over low heat. Is your sauce too thick? Add a little more milk. Is it too thin? Add a little more cheese (but not flour as it will create lumps.) Making an unprocessed cheese sauce always requires a little adjustment to get the texture right, but the flavor is so good!
Sharp Cheddar Cheese makes the best Chipotle Cheese Sauce
Make sure you select extra sharp cheddar when making your cheese sauce. Mild cheeses just don’t have enough flavor. Also, the additional milk and flour added to the sauce will dilute the cheese flavor. Freshly grate your cheddar cheese for best results.
Even though I am serving this sauce with cauliflower, any vegetable side dish would be good. Green beans, asparagus, mushrooms, or even as a fondue style dip with be good choices. The spicy, smoky sweetness of the chipotle flavor goes well with so many foods!
Chipotle Cheese Sauce is better than any sauce you can buy at the store. I am definitely adding this recipe to my holiday menu list.
Blessings to you and your family at your holiday table, and blessings all the year round!Print
Chipotle Cheese Sauce is savory and rich
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
3 cups milk (720ml)
1/4 cup canned chipotle chiles (100g)
1.75oz butter (50 g)
1/3 cup plus 1 tbsp. all-purpose flour (50g)
2 ½ cups sharp cheddar cheese
2 tsp. dry prepared mustard (10g)
Prepare the milk by blending with the chipotle chile until smooth. Set aside.
In a heavy saucepan, make a roux by melting the butter, and then whisking in the flour. Once all of the butter has been absorbed by the flour, whisk in half of the prepared milk. Whisk until the mixture is thick and then add the remaining milk. Whisk in the dry prepared mustard. Continue to whisk while the sauce heats and thickens, about 1-2 minutes.
Serve immediately over warm vegetables.
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