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INGREDIENTS<\/strong> METHOD<\/strong> NOTES<\/strong> TIPS & TRICKS<\/strong> <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[53],"class_list":["post-1168","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1168"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1168\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1168"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n100 g Blue Vein Cheese {Crumbed}
\n100 ml Sour Cream
\n200 ml Mayonnaise or {Thickened Cream for unsweetened}
\n1 Tbsp Fresh Lemon Juice Or According To Taste
\n\u00bd Tsp Salt Or According To Taste
\n\u00bd Tsp Fresh Ground Black Pepper Or According To Taste<\/p>\n
\n1 Place crumbled blue cheese, sour cream and mayonnaise in a food processor and mix for about a minute until well combined.
\n2 Add in fresh lemon juice, salt and fresh ground black pepper. Mix again, then check the consistency and taste, and adjust if necessary.
\n3 If you can – refrigerate for at least 30 minutes before serving.<\/p>\n
\nIngredient Notes & Substitutions
\n1 Blue cheese – use a cheaper kind, like a generic “blue cheese”. Note that some blue cheeses are not vegetarian.
\n2 Mayonnaise – use a store bought kind, it’s not worth it to make your own for this one. I like Hellman’s mayonnaise*.
\n3 Fresh lemon juice can be substituted for a bottled kind, but the fresh one gives a better taste.<\/p>\n
\n1 Add half of the seasoning (lemon juice, salt, pepper) first, taste test, and then add more as needed.
\n2 If you can, refrigerate for at least 30 minutes before serving
\n3 To make the sauce thinner, add a dash of milk.
\n4 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.
\n5 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.<\/p>\n