How to make blue cheese sauce

Today we will prepare a very delicious additive (or dressing, appetizer - whoever you like to call) on a cheese basis. Sauce with blue cheese, of course, for a true connoisseur of culinary art, because not everyone loves such vital products of microorganisms. But we love it! And it’s so delicious! You can use this blue cheese sauce with anything: meat, fish, vegetables.

What goes well with

For example, the simplest option is with vegetables, bars or chopped ribbons. Such as fingers, slices, we cut from carrots and celery, cucumber, add kohlrabi and put all this assortment on a large plate. This is an amazing appetizer, almost a delicacy. In the sauce, vegetable "fingers" just dunk and eat. Probably the 2 most popular dishes suitable for appetizers are barbecue wings and rustic potatoes. Another sauce with blue cheese can be served with steaks (fish or meat), and other hot dishes - you just have to show your culinary imagination.

Blue cheese or Blue cheese sauce

1. Where do we start? Pour up to half a liter of cream 22% into a container. And now we must first of all thoroughly warm them up. When the steam is already running, cut into pieces (any, not too large) or knead the blue cheese - you can use dor blue or roquefort. Take about a pound and gradually begin to pour into the cream, thoroughly kneading. So as not to burn, we use the smallest fire.
2. Now add the paprika here. You can, of course, not add it, but some people really like this pepper, and it gives a special piquancy to the sauce with blue cheese.
3. It turned out like this: the cheese has completely dissolved, and now we pour the mass into a container in which the food will be cooled, because so far it is very liquid. And when it stands in the refrigerator and freezes, it will become a real thick sauce.
4. Here the sauce with blue cheese and cream is almost ready. But he must stand in the refrigerator for several hours. Usually it is cooked at night, and until morning it cools and hardens perfectly.
5. We take out of the refrigerator. Look how thick and wonderful it turned out: the spoon is worth it! And besides, it is perfectly kept. Before serving, we slightly heat it (we take as much as necessary, and send the rest back to the camera), you can use the microwave. Here is such a consistency we get, creamy. And now we’ll make, for example, the wings of a barbecue, and serve this sauce with a dish - this is such a perfect combination!

Another recipe for blue cheese sauce

Let's try to cook another version of a delicious moldy cheese snack. This is a very simple and quick recipe. To do this, we need natural (Greek) yogurt without additives - a cup, sour cream - a cup, a handful of peeled walnuts, fried in a dry pan. And, of course, blue cheese (let it be roquefort in the amount of 300 grams). And let's get started!

How to cook

1. Blue cheese should be mashed with a fork or spoon.
2. Then add yogurt and sour cream and punch everything with a submersible blender until smooth in a deep container.
3. Now add salt and pepper to taste. It is not necessary to salt a lot, since cheese is already salty. Mix everything and add walnuts, first fried and crushed.
4. Mix the sauce again - until a homogeneous consistency. Done: now put in a saucepan. And from above, for greater beauty and a powerful characteristic aroma, you can chop a little blue cheese on the sauce (already immediately before serving). Well, try and you cook according to this recipe?

Gorgonzola

For this variation, we need 200 grams of Italian gorgonzola and grams of 100-150 fat cream (at least 20%). And also take juice from half a lemon, and from spices - paprika, ground nutmeg, a mixture of peppers.

1. Heat the cream over low heat (this can be done in a small pan with a thick bottom or in a pan with thick walls).
2. Gorgonzola crumble into pieces and gently knead with a fork. Dip the blue cheese into the warmed (but not boiling) cream and leave to simmer over low heat (about 7 minutes). Then turn it off, stirring constantly, so as not to burn.
3. Remove the sauce from the heat and add juice from half a lemon. To stir, introduce ground nutmeg with peppers and paprika. Let the cheese snack brew, and go to the table!