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ok, so basic cheese sauce consist of

margarine/oil/butter
foulr/cornstartch
cheese
papper n salt

anything you add for a kick? maybe herbs, alcohol, etc?

2007-01-01 03:22:24 · 7 answers · asked by facobasten1984 3 in Food & Drink Cooking & Recipes

7 answers

cayenne pepper
tons of basil
shot of white wine and let reduce
shot of brandy before serving
some mustard
beer

2007-01-01 03:26:10 · answer #1 · answered by wanna_help_u 5 · 0 0

Add whatever. In fact, divide the sauce into many different small batches and add small amounts of something different into each batch.
Garlic and/or Shallots and/or Chives
Different kinds of onion (green, white, yellow, red)
Horseradish
Tabasco
Cayenne
Basil, Sage, Marjoram, Thyme, Rosemary, Oregano, etc.
Cilantro
Beer (dark and flavorful)
Booze (like whiskey, not like Sloe Gin)
Mustard (different kinds, dry or prepared)
Ginger
Honey
Jelly
...are you getting the idea?

2007-01-01 11:57:23 · answer #2 · answered by nouryture 4 · 0 0

Cayenne pepper...start with just a dash and taste it as you season it to make sure you don't add too much.

I like to add a can of diced green chilies or jalapeno peppers...yummy!

2007-01-01 12:26:12 · answer #3 · answered by Jacob's Mommy (Plus One) 6 · 0 0

Not all at once, but --

various hot peppers
mustard
chives
garlic
wine
onion
nutmeg
soy sauce
different cheeses
chilies
never tried it, but -- bacon?
mushrooms (particulary good with garlic)
hot sauce
spinach
salsa

And stick to butter over oil or margarine, and flour over cornstarch. Trust me.

2007-01-01 11:56:46 · answer #4 · answered by Anonymous · 0 0

jalepeno peppers or the add the jalepeno pepper juice to it. OR you can try tabasco or hot sauce.

2007-01-01 11:27:03 · answer #5 · answered by Common_Sense2 6 · 0 0

Salsa, tabasco
chipotle
white wine
Good luck. There are alot of great suggestions here.

2007-01-01 11:58:49 · answer #6 · answered by AlwaysOverPack 5 · 0 0

Cayenne Pepper -- Careful though, you can easily overdo it!

2007-01-01 11:25:45 · answer #7 · answered by rosiesbridge 3 · 0 0

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