Scale
Ingredients
- 1 cup (250 mL) milk
- 2 tsp (10 mL) all-purpose flour
- 1 tsp (5 mL) Dijon mustard
- 4 oz (120 g) Balderson Heritage 3-year aged Cheddar, shredded
- 1/2 cup (125 mL) mayonnaise (regular or light)
- salt and coarsely ground black pepper, to taste
Instructions
- Whisk milk and flour together in a medium saucepan; bring to boil over medium heat, stirring frequently. Remove from heat; add mustard.
- For a smooth dressing, add all of the cheese and stir until melted. Or, for a chunkier dressing, reserve ¼ cup (50 mL) of the cheese to add to cooled dressing. Let cool to room temperature.
- Whisk in mayonnaise; season to taste. For optimum flavour, serve at room temperature, but store in refrigerator.
Chef Tips:
- When shredding cheese, to prevent sticking, moisten shredder with water, or lightly spray with cooking spray.
- If desired, add crumbled crisp-cooked bacon, or finely chopped chives to dressing.
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