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.

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