In news:rec.food.cooking, Damaeus > posted on
Fri, 11 Jun 2004 08:03:52 GMT:

> Mix an egg yolk with a little milk and cornstarch to make a kind of slurry.
> Bring some half-and-half or cream to a boil. Add grated cheese and then
> the egg-milk-cornstarch slurry. Whisk to keep it smooth and lower the
> heat. Let it bubble enough so you know the yolk is sterilized and the
> cornstarch is cooked. You can add a touch of white wine, beer or lemon
> juice to ensure it doesn't turn into a stringy, knotted mess, but the
> cornstarch should be enough, he says.
>
> I've never tried that procedure, but I'm about to.

Wow! I tried that and it works like a charm! I used a combination of
cheddar, monterey jack, and asadero cheeses and got a nice dip with the
same consistency as what you'd get at a mexican restaurant in your queso
bowl. :-) Me happy! Me happy!

Damaeus