Dijon Cheddar Sauce

Dijon Cheddar Sauce is velvety and dreamy – a perfect addition to Chicken Cordon Bleu, Sautéed Asparagus, even bratwurst, and so many other dishes.

Dijon Cheddar Sauce

• 1/4 cup olive oil
• 1/4 cup butter, unsalted
• 7 tablespoons flour
• 1 cup white wine
• 2 1/2 cups milk or half and half
• 1/2 cup dijon mustard
• 1 cup white or yellow cheddar cheese, grated (not pre-grated)
• Sea salt
• Coarse ground pepper or white pepper

Heat olive oil and butter in a large saucepan over medium heat until the butter has melted.

Add flour and whisk and cook for a few minutes.

Whisk in the wine, half and half, and mustard.

The sauce will thicken when it reaches a boil. Gently whisk the sauce as it thickens. Stir in the grated cheddar. Salt and pepper (use white pepper if you’d like your sauce to remain speckle-free) to your liking; and, then remove the pan from the heat.

This also makes a wonderful fondue dipping sauce.