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Easy Cheese Sauce

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Hands-on time 25 mins
Total time 25 mins
Yield Makes 3 1/2 cups
Our Easy Cheese Sauce is spiked with vermouth and part of the hefty layers in Sweet Potato, Cauliflower, and Greens Casserole. 

Ingredients

  • 1/3 cup dry vermouth*
  • 1 garlic clove, minced
  • 3 cups half-and-half
  • 3 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups (8 oz.) shredded pepper Jack cheese

How to Make It

  1. Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 Tbsp.

  2. Whisk together half-and-half and cornstarch. Whisk half-and-half mixture, salt, and pepper into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add pepper Jack cheese. Reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese is melted and sauce is smooth. Remove from heat, and use immediately.

  3. *Dry sherry may be substituted.