The sauce should be eaten immediately or kept at room temperature before serving. If you can't use the whole recipe, only make one serving.Serve over steamed vegetables, fish and meat.If too thick, add a splash of water or cream. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. Stir until melted and bring to a simmer.Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese.
Place the cream and butter into a small sauce pan and gently heat up.2 tbsp water or more cream if you need to thin it down.1/ 2 cup grated cheddar or hard cheese of choice (60 g/ 2.1 oz).1/ 4 cup cream cheese or soft goat cheese (60 g/ 2.1 oz).1/ 4 cup heavy whipping cream (60 ml/ 2 fl oz).Total carbs 1.4 grams Fiber 0 grams Sugars 0.9 grams Saturated fat 12.7 grams Sodium 149 mg ( 6 % RDA) Magnesium 6 mg ( 2 % RDA) Potassium 41 mg ( 2 % EMR) Ingredients (makes about 1 cup, 4 servings)
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