INGREDIENTS
100 g Blue Vein Cheese {Crumbed}
100 ml Sour Cream
200 ml Mayonnaise or {Thickened Cream for unsweetened}
1 Tbsp Fresh Lemon Juice Or According To Taste
½ Tsp Salt Or According To Taste
½ Tsp Fresh Ground Black Pepper Or According To Taste
METHOD
1 Place crumbled blue cheese, sour cream and mayonnaise in a food processor and mix for about a minute until well combined.
2 Add in fresh lemon juice, salt and fresh ground black pepper. Mix again, then check the consistency and taste, and adjust if necessary.
3 If you can – refrigerate for at least 30 minutes before serving.
NOTES
Ingredient Notes & Substitutions
1 Blue cheese – use a cheaper kind, like a generic “blue cheese”. Note that some blue cheeses are not vegetarian.
2 Mayonnaise – use a store bought kind, it’s not worth it to make your own for this one. I like Hellman’s mayonnaise*.
3 Fresh lemon juice can be substituted for a bottled kind, but the fresh one gives a better taste.
TIPS & TRICKS
1 Add half of the seasoning (lemon juice, salt, pepper) first, taste test, and then add more as needed.
2 If you can, refrigerate for at least 30 minutes before serving
3 To make the sauce thinner, add a dash of milk.
4 To make the sauce thicker, use less sour cream. The sauce also sets in the fridge, so the consistency after chilling is thicker than that just after mixing it together.
5 If you don’t have a food processor you can use a handheld immersion blender, a regular blender, or a fork and a shallow bowl – where you use the fork to mash and mix together the ingredients.
