Blue Cheese Sauce
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Credit: Jorge De La Torre, Chef, Johnson & Wales University, Denver
The National Culinary Review, October 2013
From the Chef
“Courtesy of the Idaho Potato Commission”
3 T. butter
3 T. all-purpose flour
½ t. salt
½ t. smoked paprika
1/8 t. ground black pepper
1½ cups milk
1 cup crumbled blue cheese (Gorgonzola, Cabrales, etc.)
Method: Melt butter; remove from heat. Stir in flour, salt, paprika and pepper. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook 5 minutes longer; add cheese. Stir until smooth and well blended.
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