Salsa de tres quesos de la casa

Lávate las manos. Melt the butter in a saucepan over medium heat. Add the flour, all at once, while whisking vigorously. When the mixture thins and starts to bubble, reduce to low heat. Cook 4-5 minutes, or until it smells toasty, to create a roux. Stir frequently. After the roux has cooled, transfer 2 oz. to an airtight container, label, date, and refrigerate. CCP: Refrigerate at 41°F, or below. To a large stock pot, add the milk, lobster base, East Coast seasoning, granulated onion, granulated garlic, and hot sauce. Bring to a simmer, stirring frequently, until the lobster base has dissolved. Whisk 4 oz. of the warmed roux into the mixture. Simmer 1-2 minutes. In small batches, sprinkle in the cheddar, blue cheese, and American cheese, stirring continuously. Stir in the sausage and simmer 1-2 minutes. Adjust the consistency of the sauce with the remaining 2 oz. of roux, as needed. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds. Season to taste with salt and pepper. Allow the sauce to cool. Transfer to a covered storage container, label, date, and refrigerate for future service. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior.