JesseEatzA velvety, high-performance white cheese sauce engineered for perfect melt and a subtle kick of heat. Ideal for meal prep or finishing off your favorite protein-packed bowls.
While the liquid heats, prep your cubed queso blanco and butter into 1-inch pieces.
In a large heavy-bottomed pot, combine heavy cream, milk, chicken base, sriracha, and cayenne. Set to medium-high heat and whisk constantly to incorporate the base and spices.
Once the liquid begins to bubble at the edges and reaches a low boil, gradually whisk in the shredded cheddar jack cheese mix until smooth.
Lower the heat slightly and begin adding the cubed queso blanco cheese a handful at a time. Switch to a spatula and stir constantly to prevent scorching as the sauce thickens. Do not leave unattended.
Constant movement is key to a smooth emulsion.
Remove the pot from the heat. Whisk in the kosher salt and the diced butter cubes until the sauce is glossy and fully incorporated.
Transfer the sauce to a container or vacuum bag. Cool completely before storing in the refrigerator. Reheat gently in a sauté pan as needed for service.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.