Warm Cheddar Dijon Sauce

I designed this recipe to work with my homemade Soft Pretzels but really, you don’t need an exuse to make warm cheddar dijon sauce, you could serve it on a shoe and it’s still warm cheese sauce…’nuff said.

Honestly though, this is a pretty versatile sauce and I would make it to serve with other cheeses, meats and breads on a charcuterie board or as an option for you fondue lovers out there… I know you fondue 🙂 Or use it on top of cauliflower or broccoli, it’s got a bit more zip than your average cheese sauce.

Warm Cheddar Dijon Sauce

70g Butter

70g Flour

1/2 Tsp. Nutmeg, ground

1 Tsp. Garlic Powder

1 Tsp. Black Pepper, coarsely ground

2 Tsp. Kosher or Sea salt

25g Dijon, smooth or grainy

840g Milk

185g Sharp Cheddar, grated

10g Honey

22g Apple Cider Vinegar

1/2 Tbsp Italian Parsley, choppped


Start with a classic roux, simply melt the butter on medium heat and add the flour while stirring. You want to cook this paste for 2-3 minutes to remove the grainy, floury taste. Add the nutmeg, garlic powder, pepper and salt. Add the milk slowly while whisking to prevent lumps (strain out if you get lumps). Bring to a boil while whisking constantly, once boiling, lower the heat and add the cheese, honey and apple cider vinegar. Stir to melt the cheese and turn off the heat. Add the chopped parsley at the end to retain the bright green colour. Keep warm in a bowl over simmering water, a small slow cooker or fondue pot. Enjoy!



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