Advice to people making this: take the sauce off the burner and let it cool down for about 5 to 10 minutes before you start adding the cheese. Once you add the first half and stir a little, place the pot back on the low burner. Otherwise, it will get grainy and oily. The first time I did it, I just turned the burner down to low to stop the simmering and then added the cheese. Big mistake. Huge. Learn from my mistakes. Lol
I would also like to add that adding pickled jalapeños to the sauce (if you don't pat them dry) will cause the vinegar from the pickling "juice" to react with the milk in the sauce, which will cause the sauce to curdle. That's another mistake that happened to me. Lol
ive done this three times not without your method and its not smooth at all. Ill try it one more time according to your tip. I hope it works, thanks a lot!!
So i tried what you said, and it did turn silky stringy smooth, but i could never warm it up to a nice temperature for eating without it graining up... so is this just a dish served lukewarm? what is your experience?
Yeah, I pretty much just eat it warm. I've tried to heat it up and got the same grainy result. I rarely ever eat the sauce alone, though. I usually drizzle it over nachos as soon as I take them out the oven or mix it into my taco meat sauce, so the warm temperature doesn't really bother me too much.
This guy is fun to listen to, I've been a chef for the last ten years and I don't really need the instructions, but I listened for the entertainment factor. Well done you should teach at trade collage, would be a massive improvement on the boarding old so and so's that I learnt off of!
i love how your so consistent with your videos, 3 years ago i thought that you would run out of recipes and stop making videos..andd your still keeping them coming!! thank you :)
Note to self: Don't watch Food Wishes at 1:30 AM when you're already kinda hungry. I only have, like, maybe half a block of pepperjack in the house so I guess I'm making a Taco Bell run.
More advice to people making this sauce: Adding pickled jalapeños to the sauce (without first patting them dry) will cause the VINEGAR from the pickling "juice" to react with the MILK in the sauce, which will cause the sauce to curdle. That's another mistake that happened to me. Lol
Chef John, I add jalapeño juice to the white sauce before the cheese as well, takes it to the next level and really gives you the flavor we are looking for.
Food wishes made my Superbowl party the party of the night... People were piling in for these nachos and the rib sandwiches... and I was like "Thanks Chef john!"
Thank You Chef I am gonna give this one a go,And when you put the pepper ring's on top for a garnish it reminded my of my dear friend the late halsey ( halseys kitchen) I know jason is watching and is proud some one used his classic garnish. Once again THANK YOU CHEF.
@foodwishes I think I use one of those! Never knew the whisk I use is so special. That's a lie, I did, any whisk with tips like that that looks like a squid is super special.
@infraball well if you put the cheese on top of the chips then yes, there is a chance the chips may get soggy if you don't eat them fast enough. But keep in mind you don't have to put the cheese on top and can just dip your chips in the cheese sauce so that there'll be no sogginess to be had
I'm worried he added too much heat for me but I want the spices he used, maybe just less. I'm planning on making my own nacho chips which will be a little effort but worth it. Have a bag of masa harina and want to roll out rounds then run my rotary cutter through them for six wedges. Fry those and they puff up and should be crispy. You could do the same thing with Indian fry bread, too, which is just made with white flour. Think some sliced olives would be nice, too. Eager to try it. Thanks, Chef John!
Chef, I got to excited when i noticed that the video had only been up for 7mins and I wanted to be first.. then I noticed 177 views!! nacho fastest subby, but still a lover of your recipes (the valentines chocolate pot de creme from last year was my fav and the cherry gallette!)
Hey, nice one i wrote the recipe down to try out for my neice and nephew. If i make a huge amount of sauce like you did, could i save it in the fridge and just microwave it for another time ?
I know it's unorthodox, but doesn't using sodium citrate (which is about as expensive as a spice and used in similar quantities) as per Modernist Cuisine mean that you get a similar texture without the risk of splitting your mornay but you get a much cheesier sauce? This is supposed to simulate pure melted cheese, but with sodium citrate you can actually have pure melted cheese.
Ok, I just made this sauce yesterday and like others, I broke the sauce when adding the grated cheese while the roux/milk mixture was still too hot. It was really ugly. However, I found a solution to fix the broken cheese sauce. The next day I used an immersion blender and mixed the mess all together. Not bad, but still not normal. Second, I squeezed a couple teaspoons of fresh lemon juice into the sauce and blended again. Now it's really starting to look like a cheese sauce. One more teaspoon of lemon juice with some more mixing and voila', a smooth, creamy, NORMAL-looking cheese sauce. Thank you internet for saving my sauce!
You can also use Jarlsberg cheese. In my experience, the sauce only get grainy if there is too much cheese. I'm open to other interpretations of the cause of any grain.
im starting to wonder he he eats/makes it look delectable for people like us.... those of us who already torment our selves watching food vids at night.....
needs some sharp cheddar, possibly more chili powder and paprika. Chef John, there's also an old recipe around here that uses velveeta plus a can of ro-Tel tomatoes and green chilies (mild or hot). Probably better if you use something besides Velvet, but the Ro-Tel tomatoes and green chilies help make a very nice Chile con quest.
Check out the recipe: www.allrecipes.com/Recipe/229731/Homemade-Nacho-Cheese-Sauce/
I cant believe it took me so long to find you. The upside is.... I have like 7 years of videos to binge-watch.
I can no longer tell if I watch this for the food or the puns...
On many levels. Many, many levels.
The jokes can be CHEESY but hey don't be so BLEU about it :D.
Shouldn't that be 'don't BRIE'
Swiss that as Gouda you could do? Cheddar try next time........Jack!
QUE, SO I've about had it with all of these EDAM cheese puns! Ya'll are a bunch of MUENSTERs!
Advice to people making this: take the sauce off the burner and let it cool down for about 5 to 10 minutes before you start adding the cheese. Once you add the first half and stir a little, place the pot back on the low burner. Otherwise, it will get grainy and oily. The first time I did it, I just turned the burner down to low to stop the simmering and then added the cheese. Big mistake. Huge. Learn from my mistakes. Lol
too late... wish I saw this before making my own...*dips nacho into grainy sauce*
I would also like to add that adding pickled jalapeños to the sauce (if you don't pat them dry) will cause the vinegar from the pickling "juice" to react with the milk in the sauce, which will cause the sauce to curdle. That's another mistake that happened to me. Lol
ive done this three times not without your method and its not smooth at all. Ill try it one more time according to your tip. I hope it works, thanks a lot!!
So i tried what you said, and it did turn silky stringy smooth, but i could never warm it up to a nice temperature for eating without it graining up... so is this just a dish served lukewarm? what is your experience?
Yeah, I pretty much just eat it warm. I've tried to heat it up and got the same grainy result. I rarely ever eat the sauce alone, though. I usually drizzle it over nachos as soon as I take them out the oven or mix it into my taco meat sauce, so the warm temperature doesn't really bother me too much.
I just put Velveeta in the microwave, I'm somewhat of a chef myself
This channel is my favorite. Good food, dad jokes, good instructions, soothing voice... can't get any better than that.
Not only do I stay up all night watching Chef John's videos, I stay up all night REWATCHING his videos
I'd like to see your monthly cayenne expenses
I bet he spends a lot of chedda
LOL!
Plenty of dough, if you will.
It's nacho business
These jokes are so cheesy!
This guy is fun to listen to, I've been a chef for the last ten years and I don't really need the instructions, but I listened for the entertainment factor. Well done you should teach at trade collage, would be a massive improvement on the boarding old so and so's that I learnt off of!
i love how your so consistent with your videos, 3 years ago i thought that you would run out of recipes and stop making videos..andd your still keeping them coming!! thank you :)
Note to self: Don't watch Food Wishes at 1:30 AM when you're already kinda hungry.
I only have, like, maybe half a block of pepperjack in the house so I guess I'm making a Taco Bell run.
+Tony Samson harhar quite the zinger
Every....fucking...time
Peachy Keen yeap ha
watching this at 1:28 am :P
Watching this at 6:66 december 21st 2064 :p
ahhhhh nachos, cheese and jalapenos is like my all time favorite snack food!!!! thanks Chef John i will def be making this!!
More advice to people making this sauce: Adding pickled jalapeños to the sauce (without first patting them dry) will cause the VINEGAR from the pickling "juice" to react with the MILK in the sauce, which will cause the sauce to curdle. That's another mistake that happened to me. Lol
Man, you went through quite a lot to get that sauce perfect, hm? :) thanks for your tips!
That's why I use fresh jalapeños. Or I roast them and then add them.
Chef John is the best!! i like his sense of humor!!!!
this is the only channel I trust for cooking recipes.
Chef John, I add jalapeño juice to the white sauce before the cheese as well, takes it to the next level and really gives you the flavor we are looking for.
Chef John is a reliable source of recipes going back for a long time
and I've grown to trust him after replicating many of his suggestions.
"watch the nacho cheese sauce flowing over the chips" at 2 in the morning!!! oh you are evil chef john!!!
Food wishes made my Superbowl party the party of the night... People were piling in for these nachos and the rib sandwiches... and I was like "Thanks Chef john!"
I like using evaporated milk when making cheese sauce. It makes for a much richer sauce.
Why did i have to watch this late at night? Now i'm hungry again! XD
Who in the entire world can hate a video with nachos and cheese THATS PERFECTION! =D
I must have that whisk!
that kinky whisk ( ͡° ͜ʖ ͡°)
I was thinking the same. If anyone finds this whisk, please do leave a link. Much appreciated, thank you!
@@humblehombre9904 www.amazon.com/WMF-Profi-Stainless-Steel-inches/dp/B00004S4WO
I didn't notice it right away, but this was making my mouth water like crazy!
I made this cheese last night. It's good but I added cumin seed to give it an extra kick.
yet again i have said No more recipes, and yet again another chef john recipe pops up and i am wanting it. again.
Chef John, I
Mmm!! Looks so good! I love all your videos... You voice is so relaxing to me hahah!
Thank You Chef I am gonna give this one a go,And when you put the pepper ring's on top for a garnish it reminded my of my dear friend the late halsey ( halseys kitchen) I know jason is watching and is proud some one used his classic garnish. Once again THANK YOU CHEF.
@Arkenarge You are a genius!
hi chef john love you videos .......question the unused nacho cheese sauce can you store in fridge or freezer and if so how long thanks
This man constantly sounds like hes reading a dr.seus book lol.
@foodwishes I think I use one of those! Never knew the whisk I use is so special. That's a lie, I did, any whisk with tips like that that looks like a squid is super special.
OMG! I CANT WAIT FOR THE PICKLED JALAPENO RECIPE!
@infraball well if you put the cheese on top of the chips then yes, there is a chance the chips may get soggy if you don't eat them fast enough. But keep in mind you don't have to put the cheese on top and can just dip your chips in the cheese sauce so that there'll be no sogginess to be had
lol chef john u have the best cooking show ever! u should get a show on the cooking channel or go on chopped or something!
Because of Chef John I bought one of those whisks. Excellent for sauces and gravies.
This looks awesome! I think I'm gonna give it a try so I can enjoy nachos while also enjoying watching my Pats destroy the Giants! Payback baby!!
Cannot think of a better way to start February out. Mmmm. Cheese. Nacho cheeeeeeese.
This looks delish!!! Everything you make looks delicious!!!
Chef John you are extremely amazing 💕💕
you can make it orange-y-er by putting in indian saffron/ turmeric
I'm worried he added too much heat for me but I want the spices he used, maybe just less. I'm planning on making my own nacho chips which will be a little effort but worth it. Have a bag of masa harina and want to roll out rounds then run my rotary cutter through them for six wedges. Fry those and they puff up and should be crispy. You could do the same thing with Indian fry bread, too, which is just made with white flour. Think some sliced olives would be nice, too. Eager to try it. Thanks, Chef John!
Whoa, he uploaded two videos in one day!? That shit cray.
Chef John, you are so smart. Thank you for this!
Love it! What are the benefits of using a whisk with beads vs vs one without?
made this sauce for our nachos tonight....it was a hit and super easy...thanks!
just made this, came out great, and got great reviews.
Just an FYI some cheddar cheeses do have artificial coloring. You gotta read the label and make sure it says annatto seed.
CarlosIsDown
Not all use anatto
Some use paprika
its comforting when you tell us "dont be nervous" very reassuring LOL
Try adding 3/4 drops of mustard. Really brings out the flavour!!!
I don't doubt it! I'll have to try that tonight.
Nachos are my favorite. =) and I love making my own sauces at home. Store bought usually doesn't taste like much of anything to me most of the time.
@mayabidoll you can try using a corn starch instead of roux.
These are that good chef john gold
@Domalomadom Turn off the sound.
Chef, I got to excited when i noticed that the video had only been up for 7mins and I wanted to be first.. then I noticed 177 views!! nacho fastest subby, but still a lover of your recipes (the valentines chocolate pot de creme from last year was my fav and the cherry gallette!)
Am I the only one that noticed the weird, awesome, alien-probe whisk? o.O
Can't wait to try this recipe :)
This is absolutely beautiful. I cried a bit.
@foodwishes game recognize game.... another solid recipe
i can nearly smel it.. awsome! i want it now ^^ its a lot of sauce... do you think i can freeze it untill i need the rest?
I bet he puts cayenne pepper on his waffles.
You don't?
I've been waiting for this day... for so long...
YUM! it's morning where i am so i feel like eating nachos for breakfast now!
Hey, nice one i wrote the recipe down to try out for my neice and nephew. If i make a huge amount of sauce like you did, could i save it in the fridge and just microwave it for another time ?
I know it's unorthodox, but doesn't using sodium citrate (which is about as expensive as a spice and used in similar quantities) as per Modernist Cuisine mean that you get a similar texture without the risk of splitting your mornay but you get a much cheesier sauce? This is supposed to simulate pure melted cheese, but with sodium citrate you can actually have pure melted cheese.
The best recipe I ever try
Ok, I just made this sauce yesterday and like others, I broke the sauce when adding the grated cheese while the roux/milk mixture was still too hot. It was really ugly. However, I found a solution to fix the broken cheese sauce. The next day I used an immersion blender and mixed the mess all together. Not bad, but still not normal. Second, I squeezed a couple teaspoons of fresh lemon juice into the sauce and blended again. Now it's really starting to look like a cheese sauce. One more teaspoon of lemon juice with some more mixing and voila', a smooth, creamy, NORMAL-looking cheese sauce. Thank you internet for saving my sauce!
Mmmmm, this looks sooooo good! I think I'm going to have to make some some day!
that looks like heaven
Your cadence/style is amazing.
I am making this tonight for the super bowl.
I love you Chef John!!!
@TheVideoHuman i agree. would be nice to see something with less than 120 grams of fat.
but, love the food. peace from japan
phil
Chef John your my hero!
Thanks. I improvised it a bit, and it tastes great.
Omg I cnt wait til Sunday!!! Go giants! Thnx chef
That looks really nice
Real ingredients
oh chef john, your voice is so assuring
I always love the "nacho/not yours" cheese joke
made this last night it turned out perfect, making it again today along with the buffalo dip
Can you refrigerate it?...or Just ready to serve always.
does the sauce harden up after a while? or does it stay in a liquid consistency?
Looks delicious!
That looks like an awesome whisk Chef! Where did you get that?
Chef John, why didn't you add in the sound effect when you ate the chips with your sauce? That would've been awesome.
You can also use Jarlsberg cheese. In my experience, the sauce only get grainy if there is too much cheese. I'm open to other interpretations of the cause of any grain.
Smoke a little pot at night, watch Food Wishes and enjoy life.
awesome!!!
homemade pickled jalapeno rings? i can't wait to see that
thank you, this was probably the best thing i've ever made (because its hard to screw up)
cheese flowing over the chips.....drool on my face!!! Now i have to go find something to eat!! :P
i love how every year you go bit superbowl crazy
Oh my goodness! Chef John, where have you been all of my cooking life?!?! 🤣🤣🤣
I love your whisk! Where did you find it?
I made something similar the other night. I added a bit of greek yogurt at the end and served it with chopped tomatoes.
made it and it was so good the little ones licked the bowl clean
im starting to wonder he he eats/makes it look delectable for people like us.... those of us who already torment our selves watching food vids at night.....
needs some sharp cheddar, possibly more chili powder and paprika.
Chef John, there's also an old recipe around here that uses velveeta plus a can of ro-Tel tomatoes and green chilies (mild or hot). Probably better if you use something besides Velvet, but the Ro-Tel tomatoes and green chilies help make a very nice Chile con quest.
Should I make adjustments if I plan to serve it out of a crockpot on low heat during a party?
chef john...do you add cayenne to pastries too? hehehe you seem to add it to everything! it's delish. Love ur recipes.