Blue cheese dip

Category: Sauces
Blue cheese dip

Ingredients

Blue cheese 100 g
Sour cream 200 gr.
Mayonnaise 150 gr.
Clove of garlic 1 PC.
Lemon juice 1 tbsp. l.
Worcester sauce 1 tbsp. l.
Parsley 5-7 stems
Salt, black pepper taste

Cooking method

  • There are a lot of recipes for sauces with blue cheese. It can be said that this is Openel's secret. Only the lazy or the blind will not find such recipes by googling "blue cheese sauce", "blue cheese sauce", "sauce blue cheese recipe", or "salsa al gorgonzola". In this case, I just wanted to fill the gap with such a sauce on this forum in this thread. And, at the same time, share your proven recipe, recommending it for use.
  • Blue cheese is a specific product in taste and smell. Some adore him. Others cannot stand it at all, claiming that it smells like stale socks. Let's leave this statement on the conscience of those who like to sniff stale socks, and get down to business ...
  • Blue cheese sauces come in two varieties: hot and cold. In this case, we will prepare a cold-cooking sauce, the so-called dip. Wikipedia says about it this way:
  • Dip is a sauce for dipping food into it, for example chips, pieces of vegetables, fruits, meat, seafood. The main difference from conventional sauces is the method of application - not the sauce is poured on food, but the food is dipped in the sauce. Hence the name "dip" (from English - dipping, short immersion (in liquid), dip, dip).
  • Dip is most commonly used to season food that is eaten with the hands. This type of sauce is widespread all over the world, but in Russia it is not yet as popular as, for example, in America or China. Dip can also be sweet. Fondue can also be ranked as dips - a molten mixture of various ingredients into which pieces of bread, vegetables, fruits, etc. are dipped (there are cheese, chocolate and other variants of fondue).
  • Therefore, the serving of such a sauce is not done in a gravy boat, but in a small portioned individual ceramic (or any other) cocotte maker or a low glass. In principle, there will be no sedition if a portion of this dip takes place on the edge of the plate. This dip is an integral part of the famous Buffalo wings. However, this dip goes equally well with any grilled meat, poultry, or fish steaks.
  • Blue cheese dip
  • Preparing such a dip is obscenely simple. Of the tools, only a deep plate is required, like a soup one, or a bowl, fork, knife, garlic press.
  • "Blue" (silver) cheese is crushed by hand / knife into small pieces into a plate, kneaded without fanaticism with a fork. Sour cream is added - all this is kneaded a little with a fork. Mayonnaise is added, kneaded a little. The remaining ingredients are added: lemon juice, Worcestershire sauce, a large (or two small) clove of garlic crushed into small pieces, finely chopped parsley leaves, black ground pepper, and, if necessary, salt. It all gets mixed up. The overall consistency should be such that small pieces of cheese should fall on the tooth in this dip. That is, thoroughly kneading this makalovo is absolutely not required.
  • This dip should be infused in the refrigerator for at least one hour to ensure that the flavors and odors mix well.
  • Worcester sauce can be substituted with white wine vinegar here. The use of a tablespoon of good brandy or rum will be even tastier and more aromatic.
  • It is better to take thick sour cream here, at least 20%. Mayonnaise - to personal taste. The salinity of the mayonnaise and cheese will determine the overall salinity of the dip. Therefore, in some cases, you will need to add some salt. But this is all very individual ...
  • A separate word about cheese.In principle, any French, German or Italian soft cheese with mold will go here. Aki Roquefort, Gorgonzola, Saint Agur, Dorblu, Bergader. I cannot recommend the English Stilton here, because it is harsh in taste, and firm in consistency (it matures longer than other cheeses). In my case, it was my favorite Gorgonzola Piccante. The main thing is that it is delicious cheese. Counterfeiting of a local spill or import substitution is at a loss. So that later you do not say "What disgusting your aspic fish".
  • It's really delicious. Try it!

The dish is designed for

for 6 people

Time for preparing:

5 - 10 minutes

Tumanchik
This is delicious! It's just class !!!! I will definitely do this! Thanks for the recipe!
Kapet
The amount of sour cream in this recipe is regulated, depending on the richness of the taste of the cheese, and its richness with mold. For example, if I had used not Gorgonzola Piccante, but a younger and more tender Gorgonzola Dolce (aka Cremificato), then the amount of sour cream could be reduced to 100-150 g .. Or simply increase the amount of cheese, so to 150 grams .. ...
Scops owl
It is simply impossible to read our forum. I just left the table, and I already want wings with this sauce. Konstantin, what are you doing with people? I'll go to Olivier, there is just a promotion for cheese. In short, the post ends, we must take it. Thanks for the sauce.

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