This cheese sauce made with Worcestershire sauce and garlic adds savory flavor to dishes.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|canola oil||3 tbsp.|
|Worcestershire sauce||0 1/2 cups|
|water||48 fl oz.|
|provolone cheese||12 oz.|
|1. Place canola oil in a saucepan over medium heat.|
|2. When oil is warm, add onions. Cover and cook for 5-10 minutes, stirring occasionally.|
|3. Add garlic and remove lid. Cook for another 2 minutes. Make sure onions and garlic do not burn.|
|4. Add in Worcestershire sauce, water, and Campbells® Cream of Mushroom Condensed Soup.
5. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
|6. Blend mixture and slowly add in cheese until melted. Serve warm.|
- For heartier texture, add sauteed mushrooms to the finished sauce. Add a kick with hot sauce. Serve with chicken breast, over pasta, nachos, melts, turkey, oysters, pork, beef, and as a binder sauce for casseroles.