AWeHa Tetilla Cheese Sauce
yield
3.5 Qts
servings
18
expiration date
4 Days
ADDITIONAL PREP RECIPE
No items found.
ingredients
- Butter - 8 oz wt
- Garlic Fine Minced - 3 oz wt
- Flour AP - 1/2 cup dry measure
- Sherry Brandy - 3 oz fl
- Whole Milk - 32 oz fl
- Heavy Cream - 24 oz fl
- Whole Grain Mustard - 4 tsp
- Kosher Salt - 3 TBSP
- Black Pepper cafe grind - 1 TBSP
- Hot Smoked Pimenton - 1 TBSP
- Tetilla - 24 oz wt
- Manchego - 18 oz wt
- Mahon - 10 oz wt
sourcing
PROCEDURE
- Gather all ingredients
- Shred the cheeses into a mixing bowl and reserve
- In a large sauce pot, melt the butter over low heat
- Once butter is completely melted add the garlic and sweat until transparent - about 3-4 minutes. DO NOT BROWN
- Add the sherry brandy to the butter and garlic and flambe to burn the alcohol
- Once flame dies out add the flour to create a blonde roux and mix well
- Cook the flour mixture over low heat while mixing until there are no clumps left and it turns to a paste
- Slowly add your milk and cream while mixing with a whisk to incorporate
- Add seasonings
- Continue to mix until cream becomes slightly thick and then slowly add in the cheeses a little at a time so clumps do not form
- Once all cheese has been added, increase heat to medium flame and bring to a simmer. MAKE SURE TO CONTINUALLY MIX SO THAT THE BOTTOM DOES NOT SCORCH
- Once sauce is thick and creamy, turn heat off, transfer to a third pan and cool.
- Label, store and reserve for service
CRITICAL CONTROL POINT
VIDEO