Blue Cheese Sauce

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Full recipe

Sometimes the minimum detail is not enough to open the dish 100%. In most cases, the topping or sauce is used. And if you are tired of our usual ketchup, mayonnaise and mustard, then I suggest to prepare a fairly popular in the world dipping sauce – blue cheese.

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In fact, it is cheese with blue mold that is the main ingredient of our sauce, so let’s choose it. I recommend taking more delicate varieties, such as Danablu or Dorblue. In my case, the store sold a good Blaise d’Auvergne, so I bought this one. For the sake of interest, you can make a blue cheese dip on Gorgonzola or even Roquefort, but I liked the spicy sauce less. We put the cheese (150 g) in a container where we will cook our sauce and start to crush it with a fork or a spoon.

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You can also pre-cut a piece into a small cube or grate it to simplify the crushing process. When the cheese begins to turn into homogeneous porridge, we add the remaining ingredients.

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Lemon juice (3 tbsp) will add sour sauce, and homemade yogurt (3 tbsp) with sour cream (3 tbsp) will strengthen the creamy taste and bring a certain “softness”.

Yogurt and sour cream are interchangeable products, so if you have only one of the ingredients, you can safely take its double portion. You can also replace fermented milk products with cream.

Fact

Mix all the ingredients of the blues cheese until they are completely homogeneous. At the very end I add a few chips of freshly ground pepper and stirred it again.

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As a result, we get a fairly thick sauce, with a pronounced aroma and taste of cheese with mold.

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It can be used not only to dip vegetables and meat in it, as I did in the recipe for buffalo wings, but also to lubricate a burger or hot dog with it.

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Blue cheese for steak is also often served. As you can see, the composition of Blue cheese sauce is as simple as the cooking process, so I’m sure you can easily make it at home.

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Bon appetit! Don’t starve 😋