Bobby Flay's Blue Cheese Sauce (Sturges)

Bobby Flay's Blue Cheese Sauce (Sturges)

Use for a spread on hamburgers or as a dip for chips and veggies.

2 cups whole mild, or more, if needed

2 tablespoons unsalted butter

1 small Spanish onion, finely chopped ( I just use a regular one)

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

Pour the mild 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 mild 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.