Sauce with dor blue cheese

Exquisite gravy for true gourmets! The sauce with dor blue cheese is prepared in a matter of minutes. Don't be lazy - do it. It will change the taste of familiar dishes, be it fish, poultry or meat. It can also be used as a dressing for salads with fresh vegetables. If you like cheese with mold, this recipe is for you.

Maria

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 68 % 23 g

Carbohydrates 6 % 2 g

318 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make dor blue sauce? Prepare the necessary ingredients. Cream with a fat content of 20-22% is ideal for sauces. You can have more, but they are too dense and the sauce will not be very fluid, especially after adding cheese, which thickens the sauce even more.
Step 2:
Cut the cheese into small pieces.
Step 3:
Pour the cream into a saucepan and put it on a slow fire and bring to a boil.
Step 4:
As soon as the cream starts to boil and the first bubbles appear, add the chopped cheese. Stirring, cook the sauce until the cheese is completely dissolved. At this stage, try the sauce and add salt if necessary. I didn't have enough salt to taste, so I added a pinch of salt. The degree of salinity of the finished sauce depends on the original taste of the cheese.
Step 5:
When the cheese melts and the mass becomes homogeneous, remove the saucepan from the heat.
Step 6:
Serve baked or fried meat, fish or poultry with sauce. I served this sauce with turkey schnitzels. It turned out indescribably delicious!
Step 7:
Pour the remaining sauce into a clean jar with a lid. Store the sauce in the refrigerator for no more than 7 days. Enjoy your meal!

I give a classic base for the dor blue sauce, which includes only cream, cheese and salt if desired. However, in the sauce, if desired, you can add chopped parsley or dill, dry Provencal herbs, small pieces of dried paprika, ground black pepper, a garlic clove passed through a press or granulated dry garlic, finely chopped onion, etc. to taste. However, it is worth considering that garlic has a strong taste and aroma and can completely kill the delicate dor blue. Therefore, choose a small clove of garlic, just so that it gives the sauce a little more sharpness, but does not delay all its taste on itself.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).