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).

　　

Ingredients

Makes about 2 cups

　　2 cups whole milk, or more, if needed

　　2 tablespoons unsalted butter

　　1 small Spanish onion, finely chopped

　　2 tablespoons all-purpose flour

　　1/4 teaspoon kosher salt

　　Pinch of cayenne pepper

　　4 ounces crumbled blue cheese (about 1 cup), plus extra for garnish

　　2 tablespoons finely chopped fresh chives

　　

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.

　　Bobby Flay's Burgers, Fries, and Shakes