Cheddar Sauce for Fries, Burgers and Nachos

Make the sauce first

Our cheddar sauce powder is ready in minutes:

Per 1 kg powder: 2.25 kg hot liquid milk (about 65 °C) + 0.25 kg milk powder.
Blend until smooth.
Thin with more hot milk if needed; if it sets in the fridge, whisk in a little hot milk.

Dishes

Fries and loaded fries: a slightly thinner sauce spreads over every fry. Season the fries with our Far East fries seasoning first for a different taste.
Burgers: a thicker sauce stays in the bun; or serve it on the side for dipping.
Nachos: created by Ignacio "Nacho" Anaya in Mexico in 1943, nachos with hot cheese sauce later became a stadium and cinema favourite. Serve the sauce hot in a dip bowl.
Hot dogs and sandwiches: a line of cheddar sauce adds taste and colour; easy for food trucks.
Mac and cheese: mix with hot pasta. For pasta and pizza you can also offer our parmesan cheese sauce powder.

Why powder in a restaurant?

No opened sauce tubs spoiling in the fridge: you make one shift's amount. The powder stores dry without refrigeration before mixing, and every batch has the same taste and texture, so waste is lower. Cheese sauce is an add-on customers order often, which raises the value of the plate.

Prepare one shift's amount

Count the orders with cheddar in a shift, multiply by the grams you put on each plate, and make only that. Keep the rest as powder in its closed pack. Leftover sauce goes into a closed tub in the fridge; whisk in hot milk when you need it again.

Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates.