while out christmas shopping, my husband and i stopped by a local restaurant for a hot toddy and some lunch. yes, the hot toddy was essential as it was 19 degrees and we were shopping on the plaza. i walked away from lunch with a large quantity of freshly made kettle chips, thus, allowing for the opportunity to post this great blue cheese sauce. didn’t want a good opportunity go to waste. any good quality kettle chip will work. if you are a master at making your own chips, the more power to you!
i used creme fraiche in lieu of sour cream. creme fraiche heats better than sour cream, but sour cream is just fine. just don’t let it scald. this is a great appetizer for a group of people. if concerned about the chips getting soggy, putting the sauce on the side is an option. you will want to eat the chips right away if the sauce is placed on the chips…
1 tbs unsalted butter
1 garlic clove, chopped
1 shallot, finely chopped
8 oz crumbled gorgonzola cheese
1 pint creme fraiche or sour cream
kosher salt and freshly ground pepper to taste
1 tsp cayenne pepper
chives, freshly chopped, for garnish
bring a small non-stick skillet to medium high heat and melt the butter in the bottom of the pan. add the garlic and shallot and saute until tender, 2-5 minutes. reduce heat to low, add the blue cheese, creme fraiche (sour cream), and season with salt and pepper to taste. stir in the cayenne sauce and remove from heat.
do not over heat the sauce. once the blue cheese is beginning to soften, remove from heat. the cheese will continue to soften. stir the blue cheese mixture until fully incorporated.
drizzle over the chips or serve in a bowl as a dip. sprinkle with chives. serve immediately.