Blue Cheese Sauce:
1 cup half and half
1 cup whole milk
2 tbsp unsalted butter
1 small white onion, finely chopped
2 tbsp all-purpose flour
1/4 tsp salt
1/2 tsp chilli powder ( use paprika for a non-spicy version)
1/2 pound crumbled blue cheese
Chopped chives for garnish – optional
Place the half & half and milk in a small saucepan and bring to a simmer over low heat. In the meanwhile heat the butter in another 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/half&half mixture, and continue whisking until thickened. Season with salt and chilli powder. Continue cooking for 5 minutes, whisking occasionally. Remove from heat and stir in cheese. If the sauce is too thick, thin it with a little extra milk. Serve warm with potato chips for dipping. Optionally can garnish with scallions or chives and cilantro.
Homemade Potato Chips:
6 large potatoes, peeled and sliced lengthwise into 1/8-inch thick slices
Vegetable oil enough for deep frying
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 oil is heated right. The best way to find out when the oil is ready is to dip the handle end of a wooden spoon into the oil.When the oil is reached the correct temperature, it will vigourously start bubbling around the wooden spoon.
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.
If not homemade potato chips, make sure you have some very high quality store bought potato chips.