 
NOTICE: Cook time may vary depending on quantities requested.
|
| 1 cup |
milk |
250 ML |
| 2 tsp |
all-purpose flour |
10 ML |
| 1 tsp |
dijon mustard |
5 mL |
| 4 oz |
Balderson Heritage 3-year aged Cheddar, shredded |
115 g |
| ½ cup |
mayonnaise (regular or light) |
125 mL |
| |
salt and coarsely ground black pepper |
PREPARATION
- Whisk milk and flour together in a medium saucepan. Bring to a 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.
- Makes 1-3/4 cups (425 mL).
Tip: 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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