Use this béchamel-based sauce as a dip for potato chips and French fries or as a topping for burgers, such as the Buffalo Burger (page 27) or the Blue Burger (page 70).
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Pour the milk into a small saucepan and bring to a simmer over low heat.
Step 2
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.
Step 3
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.
