Blue-Sabi Sauce

After I tried this at Tex Wasabi's Restaurant last summer, I new that I had to replicate it. Great for cheese-steak egg rolls, chicken tenders, or anything else that's dip-able.

• Ready In: 25 mins
• Yields: 8 2 oz. cups

Ingredients

• 2 1⁄4 cups  whole milk
• 2  tablespoons unsalted butter
• 1  small Spanish onion, finely chopped
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon kosher salt
• 1  pinch cayenne pepper
• 1⁄2 lb  crumbled blue cheese
• 1 1⁄2 tablespoons wasabi paste

Directions

1. Place the milk in 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.
4. Stir in the flour and cook for 1 minute.
5. Slowly whisk in the warm milk, and continue whisking until thickened.
6. Season with salt, cayenne pepper, Wasabi paste and the cheese.
7. Continue cooking for 5 minutes, whisking occasionally.
8. If the sauce is too thick, thin it with a little extra milk.
9. Pour mixture into food processor and blend until smooth.
10. Serve sauce warm.