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Blue Cheese Shallot Dip 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.
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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

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2
cups
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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