Reviewed: May 26, 2013

This was alright - neither good nor bad. I think it was how I used this that didn't work for me. I had some leftover spicy shredded beef in the fridge and decided that nachos would be a good use for it. I LOVE cheese sauce with my nachos and decided on this one in lieu of a more traditional, spicy sauce (mainly because my beef was already SUPER spicy). Both my hubs and I agree that this would make a fine fondue, but it doesn't work for much else than that. I can see this being popular at a dinner party when served with bite-sized meats (i.e. filet), bread, fruit, etc. I might consider making this for my next holiday get-together, but I'm not sure about making this for the two of us again. Thanks anyways, Glen! :-)

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Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: May 15, 2013

I used this on some steak nachos. It was good...but I think I would do all cheddar, or a different cheese than Swiss. Was easy enough to make though, and no one complained!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Mar. 15, 2013

This had absolutely no flavor whatsoever. I added more salt, which made it a little better, added more spices, tried some garlic, and added some Worcestershire sauce.

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Reviewer:

ManaBarbie

Reviewed: Feb. 26, 2013

I made this recipe for our dinner tonight we had it over the broccoli... I changed a few ingredients and left a couple out as well. I used half and half instead of milk, 1 cup shredded colby jack, instead of swiss and cheddar, I left out the sherry, and used garlic powder and onion powder in place of the mustard powder and the paprika. I used a bit more salt and pepper than called for (you should season to taste), and a sprinkle of chopped parsley just to be fun... It turned out pefrectly, and I must say it was delicious. Probably one of, if not, the best cheese sauce I've ever had.

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Reviewer:

NubeingMommy

Reviewed: Feb. 22, 2013

Good stuff, brings back memories of my family's cheese sauce growing up...

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Reviewer:

annieschallenge

Reviewed: Feb. 11, 2013

My family loves cheese sauce but we didn't care for this one. I followed the recipe accurately but we found that the sherry was overpowering and didn't go well with our steamed vegetables. Next time I will just add a little more milk.

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Reviewer:

cyberjet

Cooking Level: Intermediate

Living In: Guelph, Ontario, Canada

Reviewed: Oct. 25, 2012

My hubby liked the sauce, I thought it could use more of the seasonings. I also would use more cheese. I plan on perfecting this recipe and using it more often.

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Reviewer:

pat

Reviewed: Oct. 14, 2012

Tried it tonight on steamed veggies. Very good. Kids kept coming back for more!

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Reviewer:

rob

Reviewed: Jun. 10, 2012

This recipe is well done, with a more "gourmet" flavor than the typical cheese sauce. The mustard, and particularly the Swiss cheese and sherry (I used dry sherry, not cooking sherry) all contributed to a more elegant sauce. Still, this was not something we were particularly crazy for - not on our broccoli anyway. Actually, this would be an excellent fondue with crostini or rye chips.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 28, 2012

This is the perfect cheese sauce! We use only sharp Cheddar instead of Swiss. My children will happily eat any veggie if I mix it with pasta and top it with this sauce. I have also added ground turkey to the pasta, veggies, and sauce, to make a quick and easy dinner.

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