Blue Cheese sauce: recipe, preparation features, correct serving

Blue - blue, Cheese - cheese. Yes, blue cheese is the main ingredient in this amazing, thick, tender and aromatic sauce. It can be served with any dishes or used as a dip for aromatic croutons, chicken nuggets, and potatoes. Tartlets, sandwiches, and snack cakes with fish are very interesting and tasty with this sauce.

Blue cheese with onions and blueberry sauce

eda.ru40 min

Alexey Zimin

Ingredients (12)

Shallots 8 heads

Roquefort cheese 200 g

White onion 2 heads

Balsamic vinegar 100 ml

Frozen blueberries 500 g

Buckwheat honey 2 tablespoons

Sugar 20 g

Grapeseed oil 100 ml

Parsley 40 g

Butter 20 g

Thyme 4 stems

Salt to taste

Show all (12)

Classic version

Taking a look at the classic gravy recipe, you realize that there is nothing more ingenious than exquisite simplicity. To prepare it, all you need is:

blue cheese – 50 grams;
heavy cream – 170 ml.

It is from this set of products that the unique bleu cheese sauce that Americans love so much is obtained. Cooking process:

Heat the cream in a saucepan. Crumble the blue cheese and add it to the heated cream.
Let the cheese melt over low heat, stirring constantly.
When the mixture reaches a homogeneous state, turn off the heat and serve the sauce hot.

A small addition to the selection of ingredients

Many housewives cannot do without herbs in gravies and seasonings; they try to diversify their taste with spices. Blue cheese has its own rules that require a careful approach to such experiments.

If you choose spices that blue cheese harmonizes with, then opt for garlic, oregano, rosemary and sage. These spices can be added to the composition without fear of spoiling the dish. Parsley, dill and green onions are added at the end of cooking. By the way, not all types of blue cheese melt easily. For gravy it is better to take Roquefort, Grand Blue, Gorgonzola, Dorblu.

Blue cheese sauce recipe video

For a better understanding of how to prepare blue cheese sauce, it is recommended to watch the video.

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Preparation

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In my example, the weight of cheese is half that of sour cream, but the ratio is easy to change - it all depends on the wishes of the cook. So that the aroma is not too rich and repulsive from the first try, but that moderation and delicacy are felt, we are careful with mold. Made with cow's or goat's milk, but such cheeses are always tender, pliable, and can be spread. Therefore, we chop it, knead it with a fork or press it through a grater. It is important to grind the bar into small lumps.
We add fresh sour cream with a high percentage of fat content - yes, the calories are there. Thickness and stability are necessary; blue cheese sauce should not be liquid, spreadable or light. Just in case, if you want to use mayonnaise, something else will come out. I advise you not to replace it. For a delicate creamy “shade”, high-quality fermented milk products from reliable manufacturers are important.
The next essential ingredient is garlic. At other times of the year we take dry, formed, mature, and in the season of the first harvest - young/early. We remove the top shell and pass it through a press or finely chop the garlic cloves, so juicy and strong. We adjust the sharpness ourselves; for some, one tooth is enough, for others, three are not enough. Alternatively, dried ground garlic will also work.
Throw in a pinch of salt. Here the choice is again arbitrary. I had a pink Himalayan in my supplies, very, very small. If you wish, season it with sea salt; even large crystals can easily be crushed into powder.
Combine with salt and add ground hot pepper: white, black or a mixture of peppers. Spicy herbs and Asian spices are not needed here, but you should not completely abandon the pepper flavor. Try it, select the degree of spiciness for yourself, for a specific type of cheese.
The last essential ingredient needed for balance is lemon (or lime). Squeeze out sour citrus juice, two or three tablespoons, no less. The high-calorie, fatty composition is best balanced by fresh lemon juice.
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That's the whole process! Mix all the layers, from bottom to top, before serving, be sure to take a sample and season with whatever is missing. Perhaps there is not enough salt, the heat of garlic or pepper, the citrus tonic acid, the specificity of blue cheese or the delicacy of sour cream. Make adjustments as you go.

Serve homemade bleu cheese sauce without delay, immediately after cooking - for example, with hot potatoes in a village style (country style) or with chopped fresh vegetables and herbs. The most ordinary food becomes delicious with a drop of blue cheese. Bon appetit and a fun diet!

How to make Blue Cheese sauce at home?

There are different variations of the Blue Cheese sauce recipe. At home, you can use sour cream, yogurt, soft curd cheese as a base, or you can prepare Blue Cheese sauce with cream. Lime is often used instead of lemon, and black pepper is often used instead of white pepper. Garlic, dill, parsley and even fried onions, which are not provided for in the classic recipe, are often added to the resulting paste.

You can make Blue Cheese sauce in a hurry if you have the necessary ingredients in the refrigerator. You can also try the original taste of this sauce at the Menza cafe or by ordering cold appetizers delivered throughout Moscow.

Briefly about the main thing

The original dressing is named after the main ingredient - blue cheese. Despite the fact that the production of the product is mainly carried out in European countries, the sauce gained popularity in the West and became one of the favorite dishes of Americans.

The basic recipe for Blue Cheese sauce contains French minced cream, but more often the ingredient is replaced with low-fat sour cream. Ground white pepper adds a spicy note, but here too, many people deviate from the rules and use garlic cloves. Preparing the dressing is not difficult, the main thing is not to overdo it with the amount of salt.

Recipe with Worcestershire Sauce

Lovers of unexpected flavors will appreciate this cooking option. Unfortunately, it is difficult to find Worcestershire sauce in a regular store, but if you succeed, be sure to try preparing the dressing using one of the suggested methods.

Option 1.

The first step is to weigh all the ingredients:

sour cream (low-fat) - 1 tbsp.;
Worcestershire sauce - 1 tsp;
mayonnaise - 150 g;
white vinegar 5% - 0.5 tsp;
kefir (optional) - 100 ml;
blue cheese - 150 g;
garlic powder - on the tip of a knife;
black pepper and mustard powder - 1/2 tsp each;
salt - approximately 0.5 tsp.

2. Pour sour cream into a small bowl.

3. Add mayonnaise.

4. Add garlic and mustard powder, black pepper and salt.

5. Mix thoroughly.

6. Pour in Worcestershire sauce.

7. Next is vinegar.

8. In the penultimate step, add the main ingredient - blue cheese.

9. If necessary, add kefir if you want to make the consistency more liquid.

10. Serve the finished sauce with fresh vegetables, salad or spicy chicken wings.

How to make Blue Cheese sauce: recipe two.

What you will need:

butter - 10 g;
thinly sliced garlic cloves - 25 pcs.;
chopped green onions - 30 g;
juice of half a citrus;
white wine - 0.5 tbsp;
Worcestershire or fish sauce - 3 tbsp. l.;
finely chopped butter - 50 g;
blue cheese - 3/4 cup;
fresh thyme - 1-2 sprigs;
salt pepper.

Technological process:

Heat the oil in a saucepan and fry the garlic for two minutes. When the ingredient softens, add onion and pepper. Stir. Pour in wine, citrus juice, sauce, and continue cooking for 8-10 minutes.
Remove the saucepan from the heat and cool the dressing. Transfer the mixture to a blender and blend. Add the butter piece by piece as you go.
Add blue cheese, chopped thyme and salt. Beat again until smooth.

Recipes

Traditional bleu cheese sauce

The traditional type of sauce contains a fermented milk product with a fat content of up to 30%, which the French call creme fraiche. Many people advise replacing this ingredient with heavy cream or sour cream, but the taste of the finished sauce will differ from the dish prepared in the traditional way.

Unfortunately, creme fraiche is not common in our country, so it is difficult to find in stores, but this product can be prepared at home. To do this, heat the heavy cream over low heat to medium temperature, let it cool and add a little kefir. The ingredients should be at room temperature during mixing. The resulting mixture is kept for about a day. After the required time, the finished product acquires a thick consistency and a sour aftertaste.

So, to make a traditional blue cheese sauce, you will need the following ingredients:

creme fraiche – 150 gr.;
cheese – 200 gr.;
ground pepper - to taste;
lemon juice – 10 ml.

Cooking method:

You should start cooking by preparing the base. To do this, mix the creme fraiche with ground pepper (white pepper is usually used) and salt. Before cooking, you should try the cheese; if it is salty enough, you can do without additional salt; in any case, you need to focus on your own taste preferences.
Grind the cheese, add lime or lemon juice.
Combine all ingredients and mix thoroughly. The classic sauce is ready to serve.

The sauce is perfect for pasta, potatoes, meat and fish.

Blue cheese with garlic and dill

Another popular blue cheese sauce recipe is made with the addition of garlic. It is important to use moderation; too much garlic can overshadow the unique taste of blue cheese. Two cloves are enough to enhance the taste of the popular sauce.

Required ingredients:

sour cream – 200 gr.;
blue cheese – 170 gr.;
dill – 2-3 sprigs;
garlic – 1-2 cloves;
salt pepper.

Cooking method:

Peel the garlic and chop. To do this, you can pass the clove through a special press or crush it with a wide knife and chop it finely.
Add chopped garlic, pepper, salt and finely chopped dill to the prepared container.
It is necessary to carefully grind the resulting mixture using a blender until it becomes mushy.
Add the resulting slurry to the sour cream and mix.
Grind the blue cheese and combine with the base.
Carefully move the resulting mass until smooth, cover with a lid or cling film and let it brew for 5-10 minutes so that the finished sauce acquires a light garlic aftertaste.

This sauce goes perfectly with pieces of fried white or black bread.

Creamy Blue Cheese Sauce

From the name of the sauce it becomes clear that it is prepared on the basis of cream. For the thickest sauce, it is recommended to use heavy cream. The recipe uses Worcestershire sauce, which can be purchased at the store. It is possible to prepare such a dressing at home, but it will require many components that may not be on hand.

Required ingredients:

high fat cream – 200 ml;
fresh dill - 2 sprigs;
cheese – 130 gr.;
granulated garlic – 1-2 pinches;
lemon juice – 1 tsp;
Worcestershire sauce – 2 tsp;
pepper - to taste.

Cooking method:

The cream must be poured into the prepared container and whipped with a mixer until fluffy. The mixer can be replaced with a regular hand whisk, but in this case you will have to spend much more time whipping the cream.
Add lemon juice, Worcestershire sauce and spices to whipped cream. Mix the resulting mixture.
Grind the cheese using a grater and carefully combine with the creamy mass, being careful not to reduce the splendor of the foam.
Transfer the sauce to a special bowl and garnish with fresh dill.

Blue Cheese with different types of cheese

In this recipe, in addition to blue cheese, it is suggested to use soft curd cheese. To achieve the desired consistency, milk will be used, but cream with a low fat content (no more than 15%) is also suitable.

Required ingredients:

blue cheese – 130 gr.;
curd cheese – 150 gr.;
milk – 50-80 ml;
lemon juice – 1-2 tsp;
salt, pepper - to taste;
fresh herbs (dill or parsley) - 1-2 sprigs.

Cooking method:

Place soft curd cheese in a prepared bowl and add milk or cream to it. Mix until smooth, you should get a mass of medium consistency. You can speed up the process using a blender.
You need to add lime or lemon juice and spices.
Grind the blue cheese and place in a bowl with the creamy curd mass, mix thoroughly until smooth.
Garnish the resulting sauce with herbs.

Mint Blue Cheese

This version of the sauce is called hot, as it is prepared over fire.

Required ingredients:

cream – 500 ml;
blue cheese – 200 gr.;
mint – 5-10 leaves;
butter – 20 gr.;
flour – 10 gr.;
granulated sugar – 10 g;
pepper - to taste.

Cooking method:

Melt the butter in a hot frying pan, add flour and brown a little.
Pour the cream into the pan, bring to a boil over low heat and remove from the stove.
Add pre-shredded cheese to the resulting mixture and mix. The cheese should be completely dissolved.
Add sugar and mix well.
Grind mint leaves and place in a frying pan. Transfer the resulting sauce into a gravy boat and serve.

Important Tips

If you have very little blue cheese on hand, you can add any other cheese, the main thing is not to overdo it, the extraordinary aroma and exquisite taste of blue cheese should prevail.

It is worth using high-fat cream only in cases where it is necessary to achieve a lush foam; in other cases it is better to use a less fatty base. Do not forget that blue cheese is a fairly fatty product.

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What dishes is the sauce served with?

Blue cheese sauce is versatile in its taste and goes well with a wide variety of dishes. The gravy is suitable for any type of beef dish. It can be juicy steaks, fried ribs, or baked fillet. It is served with cutlets and meatballs.

If the main dish on your menu is chicken or pork, add a pear to the gravy; it will add a sweet variety to the combination of flavors of meat and gravy components, and the dish will look original.

Professional chefs enjoy using blue cheese gravy on baked or steamed green vegetable dishes. In terms of taste harmony, it is important what type of blue cheese was used to prepare the sauce. So, Gorgonzola goes well with pumpkin. A unique flavor combination is obtained if the sauce is served with truffles.

Pasta dishes will require a large amount of gravy so that it does not drown out its taste.

Regarding seafood, there is a categorical “no” to such a sauce, unless you are a virtuoso in cooking. Some European restaurants may offer you blue cheese sauce for tuna or mussels.