Cheddar (or almost any kind of) Cheese Sauce
This sauce is excellent wherever a 0 carb cheese sauce is desired.
It is fantastic on top of sauteed ground beef with broccoli, sliced mushrooms, and a little diced onion.
Also good over most veggies, chicken, pork, fish, etc.... Almost anything that would be good with cheese.
Ingredients:
1/2 cup Cream, Heavy, liquid
3/4 cup Medium Cheddar, grated
1 tsp Dijon Mustard
A splash Dry Cooking Sherry (optional)
Directions:
Put heavy cream, sherry, and mustard into a small pan and whisk together.
Warm slowly until it begins to show a little steam. Stirring occasionally.
Take 1 to 2 ounces of cheese at a time and whisk into cream mixture until melted.
Continue adding cheese until desired thickness is achieved (usually 6-10 oz.).
Substitutions:
Dry mustard for Dijon (will get a very slight loss of flavor).
Sharp cheddar for a sharper "cheesy" flavor (fabulous on cauliflower for mock macaroni).
Experiment with other cheeses and try mixing... You'll surprise yourself!... I did!!!
Make a double batch on keep on hand in the fridge.
Just scoop out some with a spoon, put on some leftovers, and nuke until melted.
Other than "sweets", this sauce is wonderful on almost everything!
Low Carb Bon Appetit!
