CREAMY CHEESE AND PEPPER SAUCE
Prepare both sauces and then mix together form cheese and pepper sauce.
PEPPER SAUCE
INGREDIENTS:
60 ml Butter
60 ml Cake Flour
250 ml Cream 250 ml
Beef Stock
45 ml Freshly Ground Black Pepper
(3 tablespoons) Sea Salt
METHOD
Melt butter in a saucepan and stir in the flour. Cook for a minute then remove from heat and add cream and stock whisking continuously. Add the freshly ground Black Pepper, season with a little bit of Sea Salt. Return to heat and bring to the boil, whisking until smooth and thick…
CHEESE SAUCE
*Be sure to buy a good quality block of sharp cheddar cheese, then grate it yourself. Those bags of pre-shredded cheese often have additives in them and you won’t get a creamy result.
INGREDIENTS
2 tbsp butter
2 tbsp flour
1 cup whole milk
1/4 tsp salt
1/8 tsp cayenne pepper
500g block sharp cheddar cheese, grated
METHOD
Melt the butter in a medium size skillet over medium flame. Once the bbutter is melted add the flour. Whisk until it combines into a smooth blond paste and starts to bubble around the edges. Add the milk to the skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil. Once the milk has reached a boil, quickly lower the heat and reduce to a simmer. Allow the sauce to thicken slightly. Add the cayenne pepper and salt and whisk to combine. Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture smooth in consistency, the cheese sauce is ready to serve. Enjoy immediately, as the sauce will get firm as it sits. To reheat: ONLY reheat on the stove top in a pan (no microwave here). Heat the cheese in a skillet over medium low heat until melted and warm. Add 2 tbsp of water and whisk until the cheese looks smooth and creamy again (adding moisture should restore that creamy smooth texture)
SOURCE/PHOTO: Valene Prins