pepperjack cheese sauce

A small introduction first.

a. oil dough

Beurre manié (Fr. "kneaded butter") is a dough, made of equal parts of soft butter and flour, that is used to thicken soups and sauces.

I prefer to cook with olive oil and don't always have butter in the house, so I use olive oil for this instead. I find it easier to mix than 'kneading butter,' and imo it works just as good. Since I already cook with olive oil anyway, it does not affect the food flavor at all. Since I haven’t found another name for it anywhere on the internet, I just call it oil dough.

This is not really a sauce, at least I wouldn't use it as one. It doesn't taste very nice. But it is a first-class food thickener that is easier to prepare than dissolving flour into water, and that has never given me a sauce with flour lumps so far. .

b. pepperjack cheese sauce


This recipe came about through mishap.
I intended to make a cheesy sauce for peas and for corn side by side. They both came out way too watery because I didn't pour off the cooking broth. I then used oil dough to thicken it. The result was two amazingly delicious cheesy-vegetable sauces, differently flavored because of the different vegetable broths.

Just like Hollandaise, these sauces have to be kept warm, or they will congeal.

Beware, or your vegetables might disappear before they reach the table. They pretty much did here.


This is what you need for 2 tbsp.:

  • 2 tbsp. flour
    wheat or corn
  • 2 tbsp. mild olive oil
Pic1: oil dough


This is how it happened:


Pic2+3: add cheese


Pic4+5: melt cheese Pic6+7: thicken with oil dough