Blue Cheese Sauce - For Chicken Wings, Salads or Cheese Board Dip

Roquefort

Ok so, this is more of a dip than a blue cheese sauce but honestly, you can serve it on pretty much anything. I love to use it as a dip with crudite or poured over a salad (preferably the kind of salad that involves bacon). For this you want fresh, clean and light flavours while still packing a blue cheese punch, ideally you would use Roquefort (which we currently have in stock in our Compound Butter Pack!). The buttermilk here draws in the blue flavours for a better emulsion. For the mayonnaise I like to use S&W Whole egg or Kewpie; the former makes a better dip, the later makes a better dressing.

Ingredients

• Blue Cheese

• Buttermilk

• Creme Fraiche or in a pinch Sour Cream

• Mayonnaise

• White Wine Vinegar

• Garlic Powder

• Salt and Pepper to taste

Method

Crumble the blue cheese into a bowl, stir in a splash of buttermilk and mash with a fork to create a paste, not smooth but like ricotta cheese. Combine the other ingredients, season to taste. The result should be a little runny for a dressing and a little more chunky for a dip.