The Frontier House Cheese Puffs

How to Make

• SAUCE

• Step 1: Melt butter in a 1 quart saucepan.

• Step 2: Add onion; cook until tender.

• Step 3: Stir in flour and blend with a wire whisk until smooth. Cook 1 minute. Add milk and cook, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add salt and pepper.

• Step 4: In a small bowl, mix dry mustard and water. Add prepared mustard and honey to dry mustard; blend well.

• Step 5: Stir mustard mixture into sauce; blend well. Reserve.

• PUFFS

• Step 6: Heat water, butter and salt to the boiling point in a heavy 1 1/2 quart saucepan.

• Step 7: Add flour all at once, beating vigorously wiht a wooden spoon. Cook over low heat, beating constantly, until mixture pulls away from the sides of teh pan and forms a ball in the center.

• Step 8: Transfer paste to a medium bowl and add eggs, one at a time, beating well with an electric mixer after each addition. Mixture should be stiff and glossy.

• Step 9: Stir in cheese, dry mustard, cayenne and Worcestershire sauce.

• Step 10: Heat 2-inches of oil in a heavy saucepan or deep fryer to 375-degrees F.

• Step 11: Drop 1 heaping teaspoon of the batter into the hot fat to make each puff. Fry 5 or 6 at a time until golden brown, about 2 - 3 minutes.

• Step 12: Test done-ness, but cutting one puff in half to see that it is cooked through completely, if not lower heat slightly to cook through without over browning.

• Step 13: With a slotted spoon, remove the puffs to drain on a paper towels or slotted rack to drain.

• Step 14: If mustard sauce isn't already hot, reheat over low heat, stirring occasionally. Serve puffs with hot mustard sauce.

• NOTE I: These cheese puffs can be prepared ahead, making entertaining super easy. Puffs and sauce, separately packed, will freeze very well for 2 - 3 months. Thaw puffs, and warm uncovered on a tray in a preheated 350-degrees F. oven for 5 minutes or until crisp.

• NOTE II: Puffs can be refrigerated and then reheated as above, but they will not be as crisp. Sauce will keep well refrigerated for about 1 week and would also be good served with meats and poultry.