Serves: Makes about 250ml
Roquefort is the perfect blue cheese for this sauce although sometimes I switch to a British crumbly blue cheese such as Lanark Blue.
- 150ml homemade mayonnaise
- 75ml crème fraiche or sour cream
- 75g Roquefort cheese crumbled
- 1 teaspoon finely chopped chives
- 1 teaspoon lemon juice
- Mix all the ingredients together. You can do this in a food processor for a smooth sauce but I like a coarser texture with a few visible nuggets of the cheese remaining.