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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