2tablespoons herbs de provence infused sunflower oil
Serving Size: 1 (50) g
Servings Per Recipe:5
Calories from Fat 122 g81 %
Total Fat 13.7 g21 %
Saturated Fat 6 g30 %
Cholesterol 22 mg 7 %
Sodium 382.9 mg 15 %
Total Carbohydrate1.2 g 0 %
Dietary Fiber 0 g0 %
Sugars 0.2 g0 %
Protein 6.2 g 12 %
The type of cheese used makes all the difference in the world. This recipe relies on Danish style blue cheeses, which are made with cows milk instead of sheep milk as the French do producing Roquefort. You must use one of the following cheeses or the taste won’t come out correctly; the choices from best to good are as follows:
a) Rosenborg Castello’s "Extra Creamy" (common, cheap).
b) Saint Clemen’s "Green Island" (rare, cheap).
c) Rogue Creamery’s "Crater Lake" (uncommon, moderate).
d) Point Reyes’s "Bay Blue" (uncommon, expensive).
1. In a bowl, start with a cup of unshredded blue cheese and shred it, it will produce a 2.5 to 3 cups, a microplane is best.
2. Add in 2 tbsp white vinegar, and 1.5 tbsp of the oil. Mash this up into a paste for 30 seconds, some small unshredded chunks remaining is preferable.
3. Add in the mayo (use generic, do not use miracle whip or other specialty mayo as it will throw off the flavor) and stir it up to an even consistency.
4. Add 1/4 cup of milk to thin it out.
5. Add 1/2 tbsp of infused sunflower oil and stir it only twice.