Introduction: Melty Nacho-Style Sauce
[This is entered in the 2017 Gluten Free challenge. If you like it, I'd certainly appreciate your vote]
There's nothing as quintessentially American as paying eleven thousand dollars for a serving of ballpark nachos, is there? In this instructable, I'll show you how to capture that gooey, melty, delicious saucy experience without trading a kidney, selling your first born, or watching the Brewers get walloped (yet again). This recipe is easy, delicious, and nearly infinitely customizable.
Step 1: What You'll Need
1 Measuring Cup
1 Cheese Grater
8 ounces of your cheese of choice (for this version I used Pepper Jack)
1/2 cup water
1 tablespoon of sodium citrate
Mix-ins (optional, to taste)
Step 2: Let's Get Cheesy
First, take your block of cheese, and cut off an 8 ounce portion (for a one pound block, simply cut it in half), and shred it. Awesome guitar heavy rock music, while recommended for the proper shedding experience, is totally optional.
Step 3: Boil Water
Like I said earlier, dead simple. Water into saucepan, apply heat, mix in sodium citrate.
Step 4: Add Cheese
Add the shredded cheese, and once it's mixed in, it becomes very velvety, very fast. This is where you'd add in your extras. Jalapeno peppers are always a good option. Hotter peppers are good depending on your audience. Personally, I like to add crumbled up bacon, but the sky's the limit.
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