Blue cheese dressing
|makes 250ml (8fl oz)|
|prep 10 mins|
200ml (7fl oz) soured cream
100g (3 ½ oz) Roquefort cheese, crumbled
1 garlic clove, crushed
1 tsp Dijon mustard
2 tbsp white wine vinegar
1 tbsp finely snipped chives
salt and freshly ground black pepper
This dressing can be made 3 days in advance and kept in the refrigerator.
1 - Place the soured cream, cheese, garlic, mustard, white wine vinegar, and 3 tbsp of water in a food processor, and blend until smooth. Transfer the mixture to a bowl, and stir in the chives. Season to taste with salt and pepper.
2 - Pour into a serving bowl, and chill until ready to serve.
Variation: Cheese Dressing The same quantity of crumbled Caerphilly or Cheddar cheese will make an equally creamy dressing.
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