Blue Cheese Sauce
The sauce for wings and celery lives on texture: blend all the cheese and you get an even grey mass with no character. Half is mashed so it flavours the whole sauce, and half stays in pieces — those are what make every spoonful recognisable.
- Prep
- 10 min
- Rest
- 1 h
- Total
- 1 h 10 min
- Servings
- 8
- Level
- Easy
- Per serving
- 160 kcal
Ingredients
Makes: about 350 ml, 8 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Split the cheese
Crumble it and set half aside. Mash the other half with a fork into a paste.
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Step 2: Make the base
Mix the mashed cheese with sour cream, mayonnaise, lemon juice and garlic until smooth. It will be thick, which is right.
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Step 3: Loosen with milk
Add milk a spoon at a time until it is as you want it: thicker for dipping, looser for dressing a salad.
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Step 4: Fold in the crumbles
Add the reserved cheese and fold gently so the pieces stay whole.
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Step 5: Chill an hour
At least an hour in the fridge. Freshly mixed it tastes of mayonnaise with cheese in it; after an hour it tastes of blue cheese.
Tips & variations
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Tip
No salt at all: blue cheeses are very salty. If it tastes flat, that is missing acidity — another half spoon of lemon.
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Tip
The older the cheese, the sharper the sauce. Dorblu is mild and creamy, roquefort salty and strong; start with dorblu the first time.
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Variation
Greek yoghurt instead of mayonnaise makes it lighter and sharper. Double cream makes it gentler, close to a dressing for a pear salad.
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Storage
Four days in the fridge. It thickens when cold — stir and add a spoon of milk before serving.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 160 kcal | 1,280 kcal |
| Protein | 5 g | 40 g |
| Fat | 15 g | 120 g |
| Carbohydrates | 2 g | 16 g |
Approximate values calculated from standard ingredient data.
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