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Prep Time: 10 mins 

Cook Time: 10 mins 

Servings: Yield: 2 cups 

Source: Chef Eric from The Steakager


  • 3 tablespoons dry aged beef tallow or butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh Jalapeño, deseeded and finely diced
  • 1/4 cup Scallions sliced
  • 1/2 cup sharp cheddar cheese or Monterey Jack or both shredded
  • Dash of hot sauce


  1. In a medium saucepan, melt the Tallow or butter and stir in the flour to make a roux. Allow the roux to cook for 1 to 2 minutes while stirring.

  2. Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken, about 10-15 minutes. 

  3. Add the salt, pepper, jalapeño, Scallions, cheese, and hot sauce. Continue stirring until the cheese has melted.

  4. Remove the sauce from the heat and use it immediately.

Notes: This recipe can also be used as a queso dip for tortilla chips.