Blue Cheese Sauce
2 1/4 cups whole milk
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 pinch cayenne pepper
1/2 pound crumbled blue cheese
Homemade Potato Chips
6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
2 quarts peanut oil
salt
For Sauce: Place the milk in 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. Stir in the flour and cook for 1 minute.
Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally.
Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
For Homemade Potato Chips: Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer.
Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately.
Serve hot with the blue cheese dipping sauce.
recipenita
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reviews & comments
March 5, 2012
Homemade potato chips! Loved these - our only problem was not eating them all while waiting for the rest to cook. I used a deep fryer (makes frying easier with the basket) and the chips cooked nice and evenly. The blue cheese sauce was very good but you can alter the flavors to your own preferences (less or more blue cheese, etc).