Blue Cheese DrizzleSteven Raichlen
This recipe is used with Buffaque Broccoli in Project Fire Episode 308: Social Distance Tailgating
Blue Cheese Drizzle
- Yield: Makes 1 1/2 cups
- 3 ounces smoked blue cheese or Roquefort or gorgonzola cheese
- 1/2 cup mayonnaise, preferably Hellmann’s
- 1/4 cup sour cream
- Freshly ground black pepper to taste
- 2 to 4 tablespoons heavy cream or milk
1: If working at home, place the cheese in a food processor and grind to a coarse paste. (Alternatively, push the cheese through a sieve at the site of your tailgate.)
2: Add the mayonnaise, sour cream, and pepper and stir until smooth. Work in enough cream or milk to obtain a creamy pourable sauce.
3: Squirt it over the broccoli from a squeeze bottle or drizzle it over with a spoon. Or transfer it to a small bowl for dipping.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein