Wednesday, 18 May 2016

Cream Blue Cheese Sauce with a Citrus Spike

This, in my humble opinion, is the perfect blue cheese sauce. It's rich and cream, has a bite from the blue cheese and chives combination, and finally the addition of lemon zest gives it a fresh, uplifting spike of flavour. But above all it's really quick and easy to make - but it tastes restaurant worthy, so if you want to make it for a special occasion or a dinner party it will not disappoint!

I make it quite often to go with steaks, as a dressing on a warm salads with bacon or chicken, spooned on a Jacket potatoes or on green beans. There are endless ways to use this sauce - it's also good mixed in with pasta and served with rocket leaves for a quick supper. It will even keep in a sealed container in the fridge for a few days!

Here's my recipe - don't blink you might miss it - it's that quick!

50g Stilton
100ml double cream
Handful fresh chopped chives
Zest half a lemon
Black pepper
Sea salt

Crumble the blue cheese into large chunks, chop your chives and zest your lemon.

pour the cream into a pan and place over a low heat - the lowest you can set.

Add the lemon zest.

The chopped chives.

And then the crumbled blue cheese.

Increase the heat slightly and start to gently stir. Combining all as the cheese melts into the cream. Do not let the cream boil - just turn the heat down if it looks like it might.

Add loads of black pepper, taste and add salt if you need it. The salty flavour in the cheese is sometimes enough.

And that's it. Either serve straight away or set aside and reheat when needed - just use a gentle heat to do so - don't let it boil.

Here are a few other additions I've been known to added over the years to make a slightly different sauce - crushed garlic; or a pinch of chilli flakes; crumbled bacon bits; a few fresh thyme leaves; a big handful of baby spinach leaves at the end to wilt.......... it's endless ........ let you kitchen spidey senses lead you .......

Have a good day today
Love Lizx

 Blue cheese sauce