It can also be thinned out simply by adding a bit of milk (ordinary or evaporated). And when it is refrigerated, it is a spreadable consistency, like peanut butter. ( UPDATE: I just got a great tip from a reader to use this over tots! Never thought of that – that’s a step up from fries!!) When it is cool, it thickens up to a thick dip consistency. It is pourable over nachos, chips or whatever else takes your fancy. You probably boiled the sauce after adding the cheese, a big no-no when making cheese sauce. Those are the cheese curds you are feeling on your tongue as you eat. When warm, it is quite loose, like a thick sauce. Answer (1 of 3): Your cheese sauce is grainy because the cheese has broken. It keeps perfectly in the fridge for at least a week (it has never lasted longer in my house) ħ. Doesn’t use processed “plastic” cheese ĥ.
Increase, decrease or remove the spice factor, add your own flavourings Ĥ. So cutting to the chase, here are 7 reasons why I am obsessed with this Nachos Cheese Dip / Sauce:ġ. It is ridiculously easy (5 ingredients, < 10 minutes) ģ. Easily adjustable to your own taste. Bit of corn starch / corn flour to thicken it, plenty of cheese (it is a Cheese dip!) and some additional flavourings to make it a nachos cheese dip. I was making an Alfredo Sauce using evaporated milk when the thought occurred to me that it might work for a dip too.
This dip is made with evaporated milk which makes all the difference. That’s how this stays creamy – warm or cold.” Mozzarella isnt bad if you mix it with other cheese and you dont use fresh mozzarella, but it. For a smoother sauce, try using a softer cheese like Havarti, Jack, or Fontina, which all melt like a dream. “The secret ingredient in this is evaporated milk. This almost always happens when I use cheddar or when I get fancy and use a hard cheese like Gruyere. So maybe the internet is flooded with non-congealing warm cheese dips now! Mind you, this was about 5 or so years ago. I was actually quite amazed that every recipe I looked at had a fairly similar base to the ones I had already tried, so I knew they would not achieve what I was after. And when the dip was reheated, the dip would split (the oil would separate).īeing a Cheese Loving Snack Monster, I went on a mission to create a warm cheese dip/ sauce that would not harden as it cooled and was not made out of processed cheese. And I tried quite a few of them (the ones without processed cheese), but the thing that I found inconvenient was that as the dip cooled, the cheese in the dip would harden. To make a better effect on the thickness of the sauce I suggest putting flour into the mixture towards the end of making the recipe. I know there are loads of cheese dip recipes “out there”. This cheese sauce has quite a grainy texture, if you were wanting to put noodles or some sort of pasta into the sauce, it would be somewhat usable. Place this with a pile of corn chips in front of me and I stand no chance. Therefore, this Nachos Cheese Dip is pretty much all my weaknesses bundled into one bowl. If there’s something to nibble on within reach, it’s like my arm is on auto pilot.
#HOW TO MAKE A CHEESE SAUCE THAT IS NOT GRAINY PLUS#
Plus I have a weakness for all things snacky. Because I love cheesy dips, and I wanted one that did not harden or congeal as it cooled.” “This Nachos Cheese Dip was an invention out of necessity. It takes just over 5 minutes to make and is great to make ahead as it reheats well. When warm, it can be used as a cheese sauce to pour over nachos, chips or whatever else takes your fancy. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly.A silky smooth Nachos cheese dip that doesn’t harden or congeal as it cools!! It is just as good served warm, at room temperature or cold. Reduced fat cheese will take longer to melt and will not have the same velvety consistency in the sauce.
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