Blue Cheese Sauce

• 2 cups whole milk, or more, if needed
• 2 tablespoons unsalted butter
• 1 small Spanish onion, finely chopped
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• Pinch of cayenne pepper
• 4 ounces crumbled blue cheese (about 1 cup), plus extra for garnish
• 2 tablespoons finely chopped fresh chives

1. Pour the milk into a small saucepan and bring to a simmer over low heat.
2. Heat the butter in a medium saucepan over medium heat.
3. Add the onion and cook until soft, about 5 minutes.
4. Stir in the flour and cook for 1 minute.
5. Slowly whisk in the warm milk and continue whisking until the mixture thickens, about 2 minutes.
6. Season with the salt and cayenne pepper and continue cooking, whisking occasionally, for 5 minutes.
7. Remove from the heat and stir in the cheese.
8. If the sauce is too thick, thin with a little extra milk.
9. The sauce can be prepared 1 day in advance, covered, and refrigerated.
10. Reheat gently in a double boiler.
11. Sprinkle with the chives.

milk, unsalted butter, onion, flour, kosher salt, cayenne pepper, blue cheese, fresh chives

Taken from www.epicurious.com/recipes/food/views/blue-cheese-sauce-376022 (may not work)