Manchego Cheese Sauce made with Yoghurt Recipe

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Manchego Cheese Sauce

Manchego, an aged sheep’s milk cheese from Spain, is prized for its wonderful flavor (great to munch on its own) and because it melts so smoothly. This is great atop grilled steak or other grilled meats and vegetables.

2 teaspoons oil
2 tablespoons finely minced shallots
1 tablespoon minced jalapeno
¼ teaspoon fresh cracked black pepper
¼ teaspoon kosher salt
2 tablespoons chicken broth*
1 teaspoon flour
¾ cup shredded Manchego Cheese
½ cup Plain Mountain High Yoghurt

Heat oil in small saucepan. Add shallots, jalapeno, salt, and pepper. Cook over medium heat for about 4 minutes to soften shallots. Add chicken broth, whisking well to blend. Add flour and cheese. Whisk to combine. Reduce heat to low and add yoghurt. Whisk to combine all ingredients. Serve warm over steak or other grilled meats.

*As an alternative, substitute white wine for the chicken broth. If you are unable to find Manchego cheese, you can use another hard aged cheese, such as parmesan.

Makes 5 servings.

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