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Blue Cheese Shallot Dip
2013-11-22
https://www.metro.ca/userfiles/image/recipes/null
PT20M
PT10M
PT30M
In a small pot, melt butter over medium heat and cook shallots until glassy.Stir in flour and sage, and continue cooking for 1 minute.Gradually whisk in wine, then hot milk, whisking constantly until mixture thickens, 3 or 4 minutes.Remove from heat and stir in honey and cheese.Serve with assorted vegetables.
2
Metro
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1 Tbsp. (15 mL) Selection unsalted butter
1/3 cup (80 mL) finely chopped shallots
2 Tbsp. (30 mL) Selection all-purpose flour
1 Tbsp. (15 mL) minced sage
1/4 cup (60 mL) Hémisphère Sauvignon de Touraine white wine
3/4 cup (180 mL) 2 % milk, hot
2 Tbsp. (30 mL) Irresistibles bio honey
3/4 cup (180 mL) Rébellion 1837 Blue cheese
sufficient quantity, pre-cut vegetables
Blue Cheese Shallot Dip
2
cups
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)Selection unsalted butter
-
1/3 cup
(80 mL)finely chopped shallots
-
2 Tbsp.
(30 mL)Selection all-purpose flour
-
1 Tbsp.
(15 mL)minced sage
-
1/4 cup
(60 mL)Hémisphère Sauvignon de Touraine white wine
-
3/4 cup
(180 mL)2 % milk, hot
-
2 Tbsp.
(30 mL)Irresistibles bio honey
-
3/4 cup
(180 mL)Rébellion 1837 Blue cheese
-
sufficient quantity, pre-cut vegetables
Preparation
In a small pot, melt butter over medium heat and cook shallots until glassy.
Stir in flour and sage, and continue cooking for 1 minute.
Gradually whisk in wine, then hot milk, whisking constantly until mixture thickens, 3 or 4 minutes.
Remove from heat and stir in honey and cheese.
Serve with assorted vegetables.
Source :
Metro
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