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Classic blue cheese sauce

Classic Blue Cheese Sauce

An exquisite sauce - a true American favorite! There's no end to what Americans serve with blue cheese: marbled beef steaks, fries, baked fish, fresh vegetable salads, chicken wings, burgers, and even chips! This sauce is hugely popular across the ocean. Well, let's give it a try too!

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Sour cream

Blue cheese (adjust to taste)

Salt

Ground hot pepper

Lemon juice

Garlic

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 9 g

Fats 64 % 21 g

Carbohydrates 9 % 3 g

238 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 5 min

Step 1:

For the classic version of the sauce you'll need: sour cream, salt, ground hot pepper, lemon juice, garlic, and of course blue cheese of your favorite variety (I prefer Roquefort, Gorgonzola, or Dorblu). If you like, you can round out the sauce with mayonnaise and Worcestershire sauce. But we'll make the classic version, without them.
Step 2:

Put the sour cream in a suitably sized bowl. It can be any fat content - that's a matter of taste. I always use 10%. But with higher-fat sour cream the sauce will be richer, of course. Grate the cheese on a medium or fine grater so it's evenly distributed throughout the finished sauce.
Step 3:

Peel the garlic clove and grate it on a fine grater. It adds aroma and even more zest to the sauce.
Step 4:

Squeeze the lemon juice into the bowl. Be careful not to let any lemon seeds fall in - no one wants to find them in the sauce by surprise. It's better to squeeze the juice through a fine strainer.
Step 5:

The final touch is salt and ground hot pepper, if you need them. Salt and pepper the sauce carefully, since blue cheese is already quite salty and sharp on its own. There's a risk of over-salting the sauce.
Step 6:

Stir the sauce until all the ingredients come together, and it's ready to serve!

The thickness of the sauce depends on the fat content of the sour cream. The richer the sour cream, the thicker the sauce.
You could admire the intricate emerald veins running through the cheese forever. It's a real edible treasure!
But I have to warn you that blue cheese is a very, very distinctive product in taste (and smell)! Its sharp, assertive flavor isn't for everyone. So I recommend making this sauce only for true lovers of such cheeses, to avoid wasting the ingredients and souring your own mood.
Blue cheese sauce can be served on its own as a dip for appetizers, or used as an ingredient in other dishes. When baked in the oven, for example, it develops an appetizing golden color.
This time I baked salmon under blue cheese sauce on a bed of rice and spinach, after thinning the thick sauce with low-fat cream.
It turned out to be a hearty, refined dish!
Enjoy!