Jalapeno Cheese Sauce – Duck Confit

Chef Scott Heinonen Tinderbox Kitchen | Executive Chef

Provided by Scott Heinonen Executive Chef Tinderbox Kitchen, Flagstaff
Makes about six servings
Ingredients: 1 Cup butter ½ cup diced onion 3 smashed garlic cloves ½ T Thyme-dried 3 T Honey 3 cups milk 3 cups HOT water 2cups shredded cheddar 2cups shredded Fontina 1T Roasted jalapeno puree S&P- to taste 1 cup flour
Directions: 1. Melt butter in pot and sauté onions, garlic and thyme until tender. 2. Add Jalapeno puree and honey. 3. Add flour and stir well, simmer for 5 min. 4. Whisk in HOT water, then milk. 5. Simmer for fifteen minutes. 6. Whisk in cheese in two batches. 7. Season with salt & pepper. 8. Do not boil after cheese is added-may break sauce. 9. Toss sauce with favorite boiled pasta and top with additional cheese. 10. Bake for 10-12 minutes until brown on top.
Pairs Well With:

Pinot Noir	Red Burgundy

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