Roquefort Sauce: Version II – for more robust salads

Preparation info

  • Difficulty

    Easy

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 40 g ( oz) Roquefort cheese
  • ½ teaspoon strong Dijon mustard
  • 1 tablespoon wine vinegar
  • 4 tablespoons walnut oil

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.