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Ingredients
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Base & Thickener
Cheese & Flavor
Finish & Texture
Method
Base & Thickener
- 1
- 2
Add milk and cream
Gradually pour in the whole milk while whisking constantly to prevent lumps. Add the heavy cream and continue whisking until the mixture is smooth. Bring the mixture to a gentle simmer (do not boil) and cook for 2–3 minutes until it slightly thickens and coats the back of a spoon.
Cheese & Flavor
- 3
Temper and add cheese
Reduce heat to low. Remove the pan briefly from the burner for about 15–20 seconds to lower the temperature slightly (this helps prevent cheese from seizing). Gradually add the grated cheddar in small handfuls, stirring or whisking after each addition until smooth before adding more. Add the optional fontina/Gruyère the same way if using. Stir continuously until the sauce is silky and fully combined.
- 4
Season
Stir in the Dijon mustard, Worcestershire sauce, hot sauce, salt, black pepper, and paprika. Taste and adjust seasoning: add a little more salt or a few drops of hot sauce if desired.
Finish & Texture
- 5
Adjust consistency
If the sauce is too thin, make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water until smooth. Whisk the slurry into the simmering sauce one teaspoon at a time and cook for 1–2 minutes until it thickens. If the sauce is too thick, whisk in up to 2 tbsp extra milk or cream, a little at a time, until you reach desired pourable consistency.
- 6
Brighten and serve
For a subtle brightness, stir in 1/2 tsp fresh lemon juice. Keep the sauce warm over the lowest heat or in a double boiler; avoid boiling which can make it grainy. Serve immediately poured over fries, steamed vegetables, nachos, mac and cheese, or as a dip. If holding for later, reheat gently over low heat while whisking and add a splash of milk if needed to restore texture.