Dorblu Blue Cheese Sauce
A refined sauce for true gourmets! This Dorblu blue cheese sauce comes together in a matter of minutes. Don't be lazy — make it. It transforms the flavor of everyday dishes, whether fish, poultry, or meat. You can also use it as a dressing for fresh vegetable salads. If you love blue cheese, this recipe is for you.
Cooking method
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Step 1:
How do you make Dorblu sauce? Prepare the ingredients. Cream with 20–22% fat is ideal for sauces. You can go higher, but it's too thick and the sauce won't be very pourable, especially after you add the cheese, which thickens it even more.
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Step 2:
Cut the cheese into small pieces.
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Step 3:
Pour the cream into a saucepan, set it over low heat, and bring it to a boil.
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Step 4:
As soon as the cream starts to boil and the first bubbles appear, add the chopped cheese. Cook the sauce, stirring, until the cheese has completely melted. At this point, taste the sauce and add salt if needed. It wasn't quite salty enough for me, so I added a pinch of salt. How much salt the finished sauce needs depends on the original flavor of the cheese.
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Step 5:
Once the cheese has melted and the mixture is smooth, take the saucepan off the heat.
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Step 6:
Serve the sauce with baked or fried meat, fish, or poultry. I served this sauce with turkey schnitzels. It turned out incredibly delicious!
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Step 7:
Pour any leftover sauce into a clean jar with a lid. Keep the sauce in the refrigerator for no more than 7 days. Enjoy!
- I'm giving the classic base for Dorblu sauce, which includes only cream, cheese, and salt to taste. But if you like, you can also add chopped parsley or dill, dry Provençal herbs, small pieces of dried paprika, ground black pepper, a clove of garlic pressed through a garlic press or some granulated dried garlic, finely chopped onion, and so on, to taste. Keep in mind, though, that garlic has a strong flavor and aroma and can completely overpower the delicate Dorblu. So pick a small clove of garlic, just enough to give the sauce a little more kick without taking over the whole flavor.
- Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream 20% fat - 300 kcal/100g
- Cream 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Salt - 0 kcal/100g
- Dorblu - 354 kcal/100g
