|Written by ljbinkop|
Cheez Whiz Sauce
I admit it. I am a junk food junkie! I love cheese in almost any form! That is how I came up with this cheese sauce that is so much like Kraft's Cheez Whiz, it is the only thing I use now. The real trick to making this sauce is in the preparation. Follow the instuctions, and you will never have to buy cheese sauce again! This sauce stores for at least 3 weeks in the fridge, and the following recipe yields 16 ounces almost exactly. Enjoy!Step 1
In a double boiler pan, place two cups of water in the bottom, and place the shredded cheddar in the top. Over medium-high heat, melt the cheddar cheese until it starts to look like a lump, but it is mostly melted. This is a tricky part to the process, because you have to stir the cheese a lot. I use a silicone spatula, and it works well, but be patient! When the cheese is melted to a smooth, taffy-textured lump, it's time for the next step.Step 3
In a small bowl, mix the evaporated milk, dry mustard and salt. When the cheese is melted, stir in the mixture. Continue stirring until the mixture is creamy and all of the cheese is melted.Step 4
Remove the top pan from the heat and stir in the beaten egg. Return the pan to the top of the double broiler and continue to cook over medium heat until the egg is cooked. This takes about 4-5 minutes.Step 5
Remove the sauce from heat and pour into a large bowl to cool. Cover with plastic wrap, but stir occasionally while cooling to avoid a crust on top of the sauce.Step 6
Using a spatula, transfer the sauce to a glass jar, such as a clean peanut butter jar or a finished jar of salsa. This sauce yields almost exactly 16 ounces almost exactly. It also stores for about 3 weeks in the fridge.