Melt butter in a medium saucepan over medium-high heat. Whisk in the flour and cook, stirring constantly, until golden brown, about 2 minutes. In a steady stream, gradually whish in the stock. Bring to a boil and reduce to a simmer, and cook until reduced to 2 cups, 10-15 minutes.
Remove from heat, stir in vinegar and season with salt. Hold warm.
For the fries and the curds, fry these at 350 degrees until golden brown and crispy.
In a mixing bowl combine fries and curd and toss with the gravy. Place on plate and sprinkle with minced green onions.
Ingredients
1/4 cup Nature's Best Dairy® Butter, Unsalted
1/4 cup Luigi® All-Purpose Flour
1 tbsp rice vinegar
1/2 tbsp Kosher salt
3 cups West Creek® Beef Stock
4 cups Luigi French Fries
4 cups Entice® White Cheddar Cheese Curds
1/2 cup Peak Fresh Produce® Onion(s), Green, minced
