Makes 6 cups
Prep time: 15 minutes
Total time: 45 minutes
1 tablespoon canola oil
½ onion, peeled and sliced ½ inch thick
6 thin slices jalapeno
2 teaspoons whole black peppercorns
½ teaspoon kosher salt
1 tablespoon white wine vinegar
2 teaspoons white wine
2 cups heavy cream
2 cups grated American cheese
2 cups grated cheddar
1. Heat the oil in a large saucepan over medium heat. Add the onions, jalapenos, peppercorns, and salt, and cook, stirring often, until the onions are translucent, about 5 minutes. Add the vinegar and wine, and cook until liquid has almost completely evaporated, about 5 minutes. Stir in the cream. Remove the pan from the heat and let the cream steep for 30 minutes to build flavor.
2. Return the saucepan to the stove and heat over medium heat until very warm (don't let it come to a boil).
3. Meanwhile, put the American and cheddar cheeses into a large heatproof bowl. Pour the hot cream through a strainer (to remove the solids) over the cheeses, stirring until the cheese melts and the sauce is smooth, about 3 minutes. Sauce will keep, covered and refrigerated, for up to 1 week. You can easily reheat the sauce in a microwave or over a pot of gently simmering hot water.
AUTHOR'S NOTE: This recipe is reprinted with permission of the author from the book Shake Shack: Recipes and Stories.