Caramelised Shallot and Roquefort Dip

Ingredients Vegetable oil: 2 tbsp Thinly sliced shallots (about 6 ounces) one and a quarter cups Mayonnaise: three quarter cup Sour cream: three quarter cup Roquefort or Danish blue cheese, at room temperature; 4 ounces Salt and freshly ground black pepper, to taste Potato chips, for serving Method In a heavy bottomed medium saucepan, heat oil over medium-low heat. Add the shallots and cover. Cook, stirring often, until the shallots are deep golden brown for about 20 minutes. Cool completely. In a medium bowl, combine the mayonnaise and sour cream. Add the cheese and mash with a rubber spatula until almost smooth. Stir in the cooled shallots and season with the pepper. Cover and refrigerate until chilled for about 2 hours. The hindu dated June 14 2007