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Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 2 cups whole milk, or more, if needed
- 2 tablespoons unsalted butter
- 1 small Spanish onion, finely chopped
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- Pinch of cayenne pepper
- 4 ounces crumbled blue cheese (about 1 cup), plus extra for garnish
- 2 tablespoons finely chopped fresh chives
Method
- Pour the milk into a small saucepan and bring to a simmer over low heat.
- Heat the butter in a medium saucepan over medium heat.
- Add the onion and cook until soft, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Slowly whisk in the warm milk and continue whisking until the mixture thickens, about 2 minutes.
- Season with the salt and cayenne pepper and continue cooking, whisking occasionally, for 5 minutes.
- Remove from the heat and stir in the cheese.
- If the sauce is too thick, thin with a little extra milk.
- The sauce can be prepared 1 day in advance, covered, and refrigerated.
- Reheat gently in a double boiler.
- Sprinkle with the chives.
