Deliciously Rich Mayo and Blue Cheese Sauce
8 mins (prep 3, cooking 5)
5 ingredients
1.5 servings
This is a very quick, very versatile sauce or dressing, and it's absolutely great! If you don't mind a small taste of something really rich and really useful, this is for you. It can be a sauce for steamed veggies, a dressing for the hollows of pear halves as a starter, or cold as an over-the-top salad dressing! Also great to use as a pasta sauce. Because mayonnaises differ, and blue cheeses are not created the same, your sauce might taste slightly different from mine. For the photo's I used Hellmann's mayo, which is all I have at hand, but a slightly more tangy mayonnaise might be better. I used a local artisanal blue cheese, and a thick sour cream. Or use creme fraiche and add a squeeze of lemon. I used a teaspoon of smoked garlic paste which I need to use up, instead of fresh garlic. The sauce, covered, will last for days in the fridge.

Categories:  5-ingredients-or-less , <-15-mins , savory-sauces , beginner-cook , condiments,-etc. , easy , sauces , high-in... , quick , cheese , low-carb , low-in... , high-calcium , eggs~dairy , time-to-make ,
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Serving Size (160.4 g)
Servings 1.5
Amount per Serving
Calories 652.84 Calories from Fat 627.57
% Daily Value *
Total Fat 69.73g 160.91%
Saturated Fat 13.71g 102.84%
Trans Fat 0.0 %
Cholesterol 27.6mg 13.8%
Sodium 449.09mg 28.07%
Total Carbohydrate 6.5g 3.25%
Dietary Fiber 0.04 g 0.25%
Sugars 0.43 g %
Protein 2.89g 8.66%
Vitamin A 258.86IU% Vitamin C 1.33mg%
Calcium 120.34mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
blue cheese


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