Gothic Chicken Pretzel Cheese Dip
Time to Prepare: 45 minutes
Kitchenware Needed: Medium saucepan, whisk, small fine mesh strainer
Ingredients:
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
8 ounces sharp cheddar cheese, shredded
4 ounces parmesan cheese, shredded
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/8 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 1/2 teaspoons dijon mustard
Directions:
In a medium saucepan on low heat, melt butter, being careful not to break.
Once butter is melted, place all-purpose flour in the fine mesh strainer, and slowly whisk in to butter, creating a roux. Continue whisking on low heat until the roux has turned a light golden color. This step typically takes 8 - 10 minutes.
Once your roux has achieved a light golden color, slowly whisk in heavy cream and whole milk. Continue on low heat until all ingredients come to a consistent temperature.
At this point, add salt, smoked paprika, white pepper, black pepper, granulated garlic, and granulated onion to the saucepan. Whisk to combine.
Using roughly a half cup at a time, begin whisking in sharp cheddar and parmesan cheeses. Fully whisk in cheese with each addition.
Once all cheese has been added, turn up heat to medium-low and whisk cheese until fully emulsified.
Once cheese is emulsified, add dijon mustard and whisk into cheese sauce.
Turn heat back to low, and allow sauce to thicken over the course of a couple of minutes, continuously whisking. Pair with your favorite pretzel and enjoy!
Notes:
Keeping a low heat ensures that the sauce will properly emulsify without breaking fats. Continuous whisking helps the emulsification process.
Be sure to use block cheese instead of pre-shredded cheese to make sure no extra starch is added to your sauce.
Not a mustard fan? Just omit the mustard and enjoy!
Want to kick up the heat? Add a 1/4 cup of cayenne sauce with the mustard addition.