Blue Cheese Bechamel

Blue Cheese Bechamel

This is one of those things that happens when you spend a lot of time smoking grass trying to come up with something different for your bar customers. Plus we had taken blue cheese crumbles off the menu and had a five-pound bag that I didn’t want to go to waste.

Now, when I first posted the photo, some smart ass made a very ignorant comment about heating milk, add cheese and serve. While it’s simple, it’s not that simple and if you don’t pay attention, it can scald easily. Also, that recipe sounds bland as fuck..

First, I mince an onion and cook it in bacon fat till soft. Then I let it cool before I add the Cream and slowly raise the temp and whisk in the cheese. If needed I add a roux, made with bacon grease because why not. Then add some black pepper for a little kick in the back of the throat. Taste and adjust.

As a side note, the other thing that really pissed me off about the comment was the lack of love that he had in his overall attitude. Yes, this is basic bar food but it’s still food and if you’re going to cook, you treat everything with respect. If not, I don’t give a shit where you graduated from, you didn’t learn. That being said, at least you’re own instead of buying the premade bullshit.


  • Knife and board
  • Pot
  • Pan
  • Whisk
  • Wooden spoon


  • A quarter onion minced
  • A little oil
  • 1 quart of Heavy cream or milk
  • 2-3 cups of blue cheese
  • Half cup flour, half cup bacon grease, butter or oil (see notes)

Method of Preparation

  • Heat your pot to medium, add the oil and the minced onion and cook till tender.
  • Take it off the heat and let it cool so that it’s not scalding
  • Add the Cream and return to medium heat. You want it to be hot enough to melt the cheese but not hot enough to burn it.
  • Whisk in the cheese, a little fresh ground black pepper and taste.
  • Adjust the seasoning, taste again and serve.


  • If you’re using milk, you might need to either add more cheese or make a roux to get it to the right thickness.
  • This goes great on fries and I garnish it with some more blue cheese and black pepper.


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