1. Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent. 2. Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking. 3. Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil. 4. Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth. 5. NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required. 6. Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
