Thursday, 2 February 2017

Nacho Cheese Sauce




Nacho cheese sauce, the gooier and unsophisticated cousin of Mornay sauce, is a thing of beauty. It's simply to make, quick, totally customisable and goes with plenty of foods. I used mine to go on a steak roll and nachos and chilli.

The base of this sauce is a classic Bechamel, then simply adding processed cheese slices and seasonings. Seasonings is where the customisable part comes in; you can have it plain or experiment with different spice combinations or even herbs.