Cooking with Thunder Bay
Wednesday, Dec 5, 2012


     Thunder Bay features a Birch Bar, a tapas menu, chef inspired, innovative cuisine, social ambiance and an urban chic interior.  If you haven't been to Thunder Bay in a while, you have to get there!

Dijon Cheese Sauce 

This recipe makes a large amount of sauce, leftovers are delicious served over steak, chicken or pork. Also as a dip for soft pretzels, or as a a dip for crusty french bread. 

1 stick unsalted butter
¾  cup all purpose flour
2 cups heavy cream
2 cups chicken stock 
1 tsp Kosher salt
½ tsp white pepper
4 ounce American cheese, diced
4 ounces shredded Cheddar cheese

2 TB Grained Dijon Mustard (or use spicy brown mustard if desired)

2 TB Grey Poupon Mustard (more if desired)

In a medium sauce pan, melt butter over low heat. Add the flour and whisk until incorporated. Add the heavy cream and chicken stock slowly while continuing to whisk. Bring just to a simmer, then add the salt and pepper. Add the cheeses a little at a time, continuing to whisk until fondue sauce is thick and smooth. Add in both mustards and whisk into cheese sauce. Turn off heat and set aside.

Check out www.ThunderBayGrille.com for more information.

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