Add Bleu Cheese Sauce And Crumbles Recipe

Prepare roux

In a medium saucepan set over medium heat, melt 2 tablespoons unsalted butter until foaming but not browned, about 1 minute.

Add 2 tablespoons all-purpose flour and whisk continuously to form a smooth paste. Cook the roux for 1 to 1½ minutes, whisking, until it smells slightly nutty but has not darkened.

Add milk and cream

Slowly pour in 1 cup whole milk while whisking constantly to prevent lumps. Add 1 cup heavy cream and continue whisking until smooth.

Simmer and thicken

Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Let it simmer gently 3–5 minutes until the sauce thickens enough to coat the back of a spoon.

Incorporate bleu cheese

Lower heat to low. Add 3 ounces crumbled bleu cheese a handful at a time, stirring after each addition until fully melted and incorporated. If the cheese seems to seize, remove from heat briefly and whisk in small splashes of milk.

Whisk in 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce to round out the flavors.

Season the sauce with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the sauce tastes a touch too rich or sharp, whisk in 1/2 teaspoon apple cider vinegar or lemon juice to brighten it.

Keep the sauce on the lowest heat, stirring occasionally, until ready to serve. If it thickens too much, thin with small amounts of milk to reach desired consistency.

Measure out 2 ounces additional crumbled bleu cheese for topping. Use a fork to break into small, even crumbles if needed.

If using, finely slice 1 tablespoon chives and chop 2 tablespoons toasted walnuts or pecans. Toss the nuts with the crumbled cheese so they adhere slightly and provide texture.

Hold crumbles at room temperature until ready to top. For the best presentation, sprinkle crumbles and optional chives/nuts over the finished dish just before serving so they retain texture and fresh flavor.