Roquefort Sauce: Version II – for more robust salads

Name: Roquefort Sauce: Version II – for more robust salads
Cuisine: French
Ingredients: 40 g (1½ oz) Roquefort cheese; 1 tablespoon wine vinegar; ½ teaspoon strong Dijon mustard; 4 tablespoons walnut oil

Preparation info

Difficulty
Easy

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

40 g (1½ oz) Roquefort cheese
½ teaspoon strong Dijon must

Europe
France
Gluten-free
Vegetarian

Method

Put the cheese on a plate and crush it with a fork. Put the cheese crumbs into a bowl and whisk in the mustard, the wine vinegar and finally the walnut oil. Season with salt (depending on how salty the cheese and mustard are) and pepper.