This is part of the Wingman Archives, where I’m sharing all the recipes from our chicken wing stall in Saigon.
This went on the loaded fries alongside the chilli. A proper cheese sauce, not the stuff from a jar. The spices are what make it, the turmeric gives it that deep yellow colour and the paprika adds a subtle warmth underneath the cheese. Add the cheese slowly and don’t rush it.
Ingredients
- 15 grams butter
- 10 grams plain flour
- 10 grams onion powder
- 10 grams garlic powder
- 5 grams paprika
- 5 grams turmeric
- 2.5 grams pepper
- 2.5 grams chilli powder
- 2.5 grams salt
- 1000 ml heavy cream
- 350 grams sharp cheddar, shredded
- 100 grams parmesan, shredded
Directions
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook until it starts to turn a light golden colour.
- Gradually pour in the heavy cream, whisking constantly until the sauce begins to thicken.
- Add the onion powder, garlic powder, paprika, turmeric, chilli powder, pepper and salt and stir through, sprinkle it slowly otherwise you’ll get clumps
- Add the cheese a handful at a time, allowing each addition to fully melt before adding more.
- Stir constantly with a spoon.
- Once all the cheese is incorporated, whisk until smooth then remove from the heat.