NANCY'S CHEDDAR CHEESE SAUCE
1/2 cup heavy cream
2 ounces cream cheese, diced
4 ounces cheddar cheese, shredded
1/4 teaspoon dry mustard
Pepper, to taste
Heat the cream over medium-low heat until warm. Add the cream cheese and whisk until melted. Add the cheddar cheese about 1 tablespoon at a time, letting it melt before whisking in more. Stir in the dry mustard and pepper.
Makes about 14 tablespoons
Do not freeze
Per Tablespoon: 76 Calories; 7g Fat; 3g Protein; .5 Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Tablespoons: 152 Calories; 14g Fat; 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
This sauce was pretty easy to make. It looked like it had a good consistency in the pot, but it had a somewhat grainy texture even though I very gradually whisked in the cheese. I wonder if Deluxe American cheese would produce a smoother sauce. Although the sauce tasted pretty good over broccoli, I think I prefer just plain old butter on it. The pepper was my addition. It seemed like it needed a little flavor boost.
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