In the DAP cookbook you can find many recipes in which the blue cheese sauce. All of them delicious, all of them different. And it is that this sauce admits infinity of variants. The type of cheese used, the rest of the ingredients and their proportions, the type of cooking applied are some of the factors responsible for such variety.
Today I share my basic formula of blue cheese sauce. It is simple and perfect to consume as is or to accompany other foods: vegetables, meat, pasta, even fish. Although it also serves as a starting point for, depending on the use you want to give it, develop other versions.
This blue cheese sauce recipe is very easy and quick to make. It is prepared hot and all you have to do is put its five ingredients together in a small saucepan, heat until it boils and stir to homogenise. For one 100% homogeneous texture, it can be passed through a strainer/Chinese or crushed, but I like it as is. To eat it by the spoonful.
What blue cheese to use?
It is very common to automatically associate blue cheese with Cabrales or Roquefort, both extremely powerful, saline and intense. However, there are many more members in this group, all of them with their own organoleptic properties and very different characteristics.
Mild or spicy in flavor and creamy, earthy or rough in texture, the family of blue cheeses is made up of great creations, some of them with Protected Designation of Origin: Cabrales, Roquefort, Gorgonzola, Valdeón, Gamoneu, Bleu d’Auvergne, Bleu de Bresse, Stilton, among others.
The blue cheese offer on the market is extraordinarily wide. With any of them you can prepare an exquisite sauce. When choosing it is important to know its flavor point to be able to adjust the amount to use and that the sauce is tasty, not angry.
If you opt for a blue cheese with an intense and strong flavor, such as -for example- Cabrales, you should be careful with the amount to use. Ideally, add it little by little and try until you find the point of desired flavor.
For the sauce to take less time to be ready, it is important that the ingredients are at room temperature. In a saucepan, add the milk and cream. We add the blue cheese of our choice, well crumbled.
Then add a pinch of ground nutmeg and another of ground white pepper. Place the saucepan on the fire and heat over low heat. until it starts to boil. The cheese will have melted, so turn off and stir with a rod to homogenize.
We tried the flavor point of the blue cheese sauce. It may ask for a little salt, in which case we add it now. We also adjust the point of the rest of the spices if we see it necessary and our blue cheese sauce is ready to use.
hot or cold
We can use our sauce hot as an accompaniment to (or to cook with) all kinds of meats, vegetables and even some fish such as salmon.
We can also use it cold, in which case you have to take into account that it thickens with the cold. It may be necessary to make it more liquid, especially if we are going to use it as a salad dressing, for example.
10 perfect recipes to accompany with blue cheese sauce
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