If I want to make a larger portion, i.e double or triple the size, would the prep be the same in regards to cooking instructions, measured ingredients, etc.?
Also, I want to make it a spicy jalapeno nacho type sauce. I’ll add jalapenos, onions, maybe green peppers, but this recipe adds some pickled jalapeno vinegar Movie Theater Style Nacho Cheese Sauce (Secret Ingredient!). I’ve done that in the past but I’m always concerned about it altering the texture of the sauce, smoothness, etc.
I was thinking about reducing the vinegar, to minimize the amount of liquid. I wish there was a powdered form of this I could make
The problem is, how much do you alter the original recipe? Adding the vinegar is like adding water.
I just made a batch, sticking to the recipe. Creamy. Very pleased. I added jalapenos, caramelized onions. I suppose I could add more flour, or cornstarch to try to balance the vinegar. I don’t know how far I can go without breaking the sauce.
Do you really need the vinegary taste? My instinct would be to switch up the liquids so that, instead of 3 cups milk (per single batch of the original recipe), you use 1 cup salsa and 2 cups heavy cream (or 1 cup milk + 1 cup sour cream). That way you keep the creamy flavor without adding extra liquid, and you get the tang from the salsa (as well as from the sour cream if you use that). For more nacho flavor, maybe try adding some taco seasoning to the cheese sauce. Siete makes a good, very adaptable one. You could also use a pepper jack instead of plain, and increase the ratio of sharp cheddar.
If you want to add half a cup of vinegar (for example), use 1/2 cup less milk.
Or, according to the 1.5 TB flour to 1 cup of milk ratio, if you want to add half a cup more liquid, add 0.75 TB extra flour, or two slightly rounded teaspoons
Shouldn’t extra cheese thicken the sauce as well? (I never actually make cheese sauce)
You can reduce the vinegar, just be careful breathing near the steam ;).
