Sofrito Cheese Sauce Recipe

2 tablespoons butter
2 tablespoons mild vegetable oil, such as canola
1 large onion, diced
1 carrot, diced
1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
1 jalapeño, optional, seeded and finely diced
¼ cup all-purpose flour
1 ½ cups vegetable or chicken stock
3 cups 2% reduced-fat milk
1 teaspoon harissa, optional
4 ounces (one cup) grated extra-sharp white Cheddar cheese (such as Vermont cheese)
1/2 teaspoon salt
Coarsely ground black pepper
1/3 cup finely minced parsley or cilantro, optional

1. Heat butter and oil together in a large skillet until butter melts and begins to sizzle. Add onion; sauté 10 minutes. Add carrot and peppers; cook 5 minutes. Sprinkle flour over vegetables; cook 4 minutes.
2. Combine stock and milk in a medium saucepan, and heat over medium heat, stirring occasionally.
3.Gradually add stock mixture to vegetables, stirring with a whisk until mixture is smooth and thick
4. Stir in harissa, if using, and cheese. Cook, over low heat, until cheese melts and sauce is thoroughly heated. Add parsley or cilantro. Serve over Oven Poached Eggs in Spinach Nests. Yield: 4 1/2 cups.

Recipe by Crescent Dragonwagon, "Relish the Holiday," April 2007.