I was intrigued by the base for this cheese sauce, so I made as directed but with mostly cheddar and a handful of Parmesan to go with nachos. I halved the cream/butter but still felt it needed the full 2 cups cheese. The cheddar went stringy on me, but following a tip off an article on this site I added a sprinkle (~tsp) of lemon juice and it magically became smooth again. The sauce was nice and creamy, much easier than making a butter and flour roux. I will definitely make again, especially when I just need a quick sauce for vegetables or nachos. Thanks so much for sharing.
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I was intrigued by the base for this cheese sauce, so I made as directed but with mostly...