Roquefort Sauce: Version II – for more robust salads

Preparation info

    • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


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


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.