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Creamy Pepper Jack Cheese Sauce
The secret here is reducing dry vermouth and garlic first, building a deeply savory foundation before the dairy even hits the pan. Shredded pepper Jack brings a subtle kick of heat, while a quick cornstarch slurry ensures the texture stays perfectly smooth without breaking. You'll want to pour this rich, creamy sauce over roasted vegetables, baked potatoes, or a fresh batch of tortilla chips. It's a massive upgrade from store-bought jars that takes just minutes on the stove.
Equipment
- Skillet
- Stovetop
Ingredients
- ⅓ cup dry vermouth or dry sherry
- 1 garlic clove, minced
- 3 cups half-and-half
- 3 Tbsp. cornstarch
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 8 oz. pepper Jack cheese, shredded (about 2 cups)
Instructions
- 1Combine the dry vermouth and minced garlic in a large skillet and bring the liquid to a boil over medium-high heat. Lower the heat to medium-low and let it simmer for 7 to 10 minutes until the vermouth reduces down to about 1 tablespoon. This concentrates the savory flavor and cooks off the harsh alcohol.
- 2Mix the half-and-half and cornstarch together in a separate bowl until smooth. Pour this mixture into the skillet with the reduced vermouth, then stir in the kosher salt and black pepper. Turn the heat back up to medium-high and bring the liquid to a boil while whisking continuously.
- 3Keep the sauce at a boil and continue whisking for about 1 minute until it becomes thick. Turn the heat down to low and stir in the shredded pepper Jack cheese.
- 4Simmer the sauce on low, whisking constantly for another minute until the cheese melts completely and the texture is perfectly smooth. Remove the skillet from the heat and serve warm.
Notes
- Cheese: Always grate your own pepper Jack from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk or half-and-half if the sauce has thickened too much in the fridge.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Swap: If you don't have dry vermouth, a dry white wine like Pinot Grigio works perfectly.
Recipe Details
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