Hot Potato Chips With Blue Cheese Sauce
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
50
Spice
60
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.25 cups
Whole Milk2 tbsps
Unsalted Butter1 small
Onion (spanish, finely chopped)2 tbsps
All-Purpose Flour1 tsp
Kosher Salt1 pinch
Cayenne Pepper450 g
Crumbled Blue Cheese1
SaltDirections:
1
Watch how to make this recipe
2
Place the milk in a small saucepan and bring to a simmer over low heat
3
Heat the butter in a medium saucepan over medium heat
4
Add the onion and cook until soft
5
Stir in the flour and cook for 1 minute
6
Slowly whisk in the warm milk, and continue whisking until thickened
7
Season with salt and cayenne pepper
8
Continue cooking for 5 minutes, whisking occasionally
9
Remove from the heat and stir in the cheese
10
If the sauce is too thick, thin it with a little extra milk
11
Serve sauce warm with potato chips for dipping
12
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying
13
Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer
14
Fry the potatoes in small batches until golden brown on both sides, turning once
15
Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain
16
Season with salt immediately
17
Serve hot with the blue cheese dipping sauce