A sophisticated yet simple American blue cheese sauce is a great addition to meat, poultry, fish, fresh vegetables or crunchy corn chips. It is not surprising that culinary experts from other countries of the world have gladly included this wonderful liquid seasoning with a delicate creamy taste in their menu. Try and you cook "blue cheese" according to the original or simplified recipes.
Blue Cheese Sauce: The Original American Recipe
Ingredients:
- 150 g of blue cheese (Roquefort, Gorgonzola, Dana blue, Fourme d'Amber, Ble d'Overn, Dorblu, etc.);
- 250 g of fresh cream;
- a quarter of a lemon;
- a pinch of ground black pepper.
Cream-fresh - 30% fermented cream. This is a kind of French version of sour cream, but unlike it, it is less sour, does not curl or flakes when added to hot dishes.
Grate the blue cheese on a coarse grater and transfer to a glass bowl. Sprinkle it with black pepper and lemon juice. Add crème fraîche to a bowl of seasoned cheese shavings and mix well. For a softer sauce, grind everything in a blender. Let it sit for at least half an hour at room temperature. Cream-fresh can be prepared independently according to the recipe described below.
Cream-fresh is the basis of real blue cheese sauce
Ingredients:
- 200 g 33-38% cream;
- 2 tbsp. starter cultures (kefir, natural yogurt, yogurt or buttermilk).
Remove the cream and sourdough from the refrigerator 40 minutes before you start cooking the crème fraîche. They should be at room temperature, so the fermentation process will go faster.
Pour the cream into a glass jar and mix with the sourdough. Cover the dishes loosely with a lid, cover with a clean dry towel, wrap in a blanket or blanket and place in a warm, draft-free place for 12-24 hours. Once the cream has thickened, stir it with a spoon and refrigerate for another 6-12 hours. Homemade crème fraiche is not only a wonderful base for blue cheese sauce, but also serves as an almost complete replacement for expensive mascarpone in baking.
Blue cheese sauce: European version
Ingredients:
- 100 g of soft curd cheese (Buko, Philadelphia, Almette);
- 1 jar of 2% natural yogurt (125 g);
- 100 g of blue cheese;
- 2 or 3 cloves of garlic;
- 1/3 tsp ground white pepper.
Peel the garlic cloves and crush them in a special press. Combine soft curd cheese, yogurt, grated blue cheese, garlic and pepper in one bowl and beat everything with a whisk or mixer on medium speed.
Blue cheese sauce: Russian version
Ingredients:
- 100 g of Dorblu cheese;
- 4 tablespoons 25-30% sour cream or 33% cream;
- 1 tbsp. lemon juice;
- a pinch of ground black pepper;
- 15 g of fresh dill.
Mash the dorblu with a fork and mix thoroughly with sour cream or cream, lemon juice, black pepper and chopped dill.
