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 Jalepeno seeded and finely diced
  • 1/4 cup Scallions sliced
  • 1/2 cup sharp cheddar cheese or Monterey Jack or both shredded
  • dash 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, jalepeno, Scallions, cheese, and hot sauce. Continue stirring until the cheese has melted.
  4. Remove the sauce from the heat and use it immediately.


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

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