how to make a cheese sauce with philadelphia

lemon juice: I always use freshly squeeze lemon juice, but you could use bottled in a pinch and nothing bad would happen.

I’ve made it with Dijon before, but even though there’s only 1 1/2 teaspoons of mustard in the recipe, I could tell the difference and prefer plain yellow mustard

yellow mustard: It’s weird, but plain yellow mustard is best in this recipe.

Go with red wine vinegar or white vinegar if you don’t have ACV

Stay away from balsamic–it’s too sweet, I think. vinegar: I like apple cider vinegar here, but any vinegar will do.The recipe calls for 1/4 teaspoon, but if you love that black peppery bite, use more. black pepper: Freshly ground is my preference.Use a bit less if you’re using fine table salt I often use freeze-dried, and more than the recipe strictly calls for minced garlic: some fermented garlic honey would be great here, but any garlic will do, even pre-minced.And it does add little “chunks” to the sauce, so if you like smooth sauces, consider pureeing it after you make it I generally don’t measure, so it kind of depends on how much you like onion. chopped onion: Sweet or yellow onion will work.I keep a bottle on hand specifically to make red sauce It’s a little sweet, spicy, and tangy all by itself. A1 Steak Sauce: There is something about A1 that gets me right in the salivary glands.The rest of the ingredients bring the magic! The ketchup and honey are the two main ingredients, and that combo brings the sweet and tangy. Ketchup: I grew up with Heinz, and it’s still my favorite, so that’s what I recommend.And while they sound pretty unlikely, trust me. How to Make This Cream Cheese Appetizer Sauce Ingredients and SubstitutionsĪs I said, it’s made up of staples.

How to make a cheese sauce with philadelphia