A creamy cheddar cheese sauce.
Use it for dips, to brighten up boring vegetables and even your favourite meat.
- Start off on a medium heat (3). Make a roux with the butter and almond flour, salt and pepper. OPTIONAL: Add in the marscaopone and stir it in, allowing it to melt.
- While continuously stirring, slowly add in the cream, then the milk. Continue to stir.
- While still stirring, sprinkle in the xanthan gum (or psyllium husk) and turn the heat up a notch (4). You can alternate from a wooden spoon to a hand whisk at this point.
- When the sauce starts to thicken, turn down the heat again (3) and add in the cheese and stir in until the cheese is melted and the sauce is smooth and thick.
- OPTIONAL: To make a bacon cheese sauce, use half a packet of bacon bits or chopped streaky bacon. Pre-fry them, then stir then into the sauce before adding the cheese.