Steak Brochette with Cheese Fondue


steak and potato brochette with cheese fondue

*brocheta de ternera y patatas en fondu de queso*

Cheese sauce is great for anything from dipping  brochettes to pouring over veggies.  Here Manolo used Edam cheese but lots of types of cheeses can be used if you are partial to another.  Follow these steps for a quick and easy side dish.

3 tbsp flour                                                40 g harina

3 tbsp butter                                              40 g mantequilla

1 cup milk                                                  300 ml leche

1 cup cream                                              300 ml nata

~1 cup shredded Edam cheese         ~230 g queso Edam rayado

salt and pepper                                        sal y pimiento

In a saucepan over medium heat, heat the flour and butter, and whisk together well.  Add the milk and cream and continue whisking.  Season with salt and pepper.  Turn the heat down to low and allow to simmer about 5 minutes (keep stirring!).  Turn off the heat and stir in the shredded cheese until you have the desired consistency.  Serve straight away and enjoy!


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