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Sambal Cheese Sauce

Name: Sambal Cheese Sauce
Prep time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 tablespoon butter; 2 tablespoon Gold Medal™ all-purpose flour; 1 cup whole milk or half-and-half; 1 1/2 cups shredded white cheddar cheese; 2 tablespoon (or more to taste) sambal or sriracha; salt, if needed

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Prep 5 min
Total 15 min
Servings 2

This simple, spicy chili sauce is perfect over any vegetable or chip. MORE+ LESS-

By Broke Ass Gourmet

Updated May 18, 2015

Ingredients

tablespoon butter

tablespoon Gold Medal™ all-purpose flour

cup whole milk or half-and-half

1 1/2

cups shredded white cheddar cheese

tablespoon (or more to taste) sambal or sriracha

salt, if needed

Steps

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1

Melt butter in a medium pot over medium heat.
2

Whisk in flour and cook, whisking throughout, for 1 minute.
3

Gradually add the milk, whisking constantly, until a thick sauce forms. This should take 6-7 minutes).
4

Melt in the cheese, whisking constantly, for 1-2 minutes.
5

Stir in the sambal or sriracha.
6

Taste for salt. Add a dash or two if needed.
7

Let cool for 5 minutes, then serve warm, with chips or vegetables.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

The easy, creamy cheese sauce in this recipe gets its kick from spicy Asian chili sauce.

Here, I used sambal, a traditional combination of fiery chilies and garlic, but you could also use smooth sriracha—also known as “rooster sauce, “ because of the rooster image commonly found in its green-capped bottle.

Essentially, this is a fun take on ballpark nachos. In place of the traditional tortilla chips, I used homemade crispy sweet potato chips with smoked sea salt. The sweetness of the potatoes, combined with the smokiness of the salt and the spiciness of the dip is just perfect and satisfies a variety of cravings. Feel free to substitute any kind of chip you like—homemade or store-bought. Tortilla chips, pita chips or even regular potato chips still make this an amazing party snack.

The cheese sauce is also fantastic as a spicy base for macaroni and cheese, or drizzled warm over cooked vegetables, like Brussels sprouts, broccoli or even asparagus!

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