Re: [CH] Real Nacho Cheese Sauce?
Rich McCormack (macknet@pacbell.net)
Thu, 29 Mar 2001 17:48:47 -0800
Veronica wrote:
>
> Greetings,
>
> Well, I feel a bit dissed by your reference to vinegary brine, cuz I love
> the stuff that jalapenos are pickled in!
No diss intended. I LIKE the vinegary brine from pickled chiles.
I often use it to make pickled eggs. I like Tabasco sauce as well.
I make a similar fermented sauce using habaneros (or sometimes ripe,
red jalapenos), salt 'n vinegar. Mmmmmm, mmmm...good stuff!
What I was trying to get across is that adding the vinegary brine
when making cheese sauce doesn't work that well...at least from my
experience. It generally causes, curdling, fat separation, and
a "grainy" texture. I want my cheese sauce to be smooth and creamy.
On a similar thought...for years I tried to make hot peanut sauce
using peanut butter and hot sauce, usually of the vinegary variety.
I finally figured out that the vinegar in the hot sauce was causing
an oily separation in the peanut butter resulting in a gloppy looking
(but good tasting, I might add) mess. Now I make hot peanut sauce
by merely heating creamy peanut butter (or throwing some roasted and
salted peanuts and some chile oil in a blender and pureeing to a peanut
butter consistency), adding as much ground cayenne as suits my taste
and maybe some malty ale for thinning if necessary. Very smooth and
creamy stuff, really good as a dip for skewered and grilled bite size
pieces of pork or as a sauce for grilled pork tenderloin steaks.
--
Rich McCormack (Poway, CA) macknet@pacbell.net
Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/