Danish Blue is fine, Roquefort is best of all, but you can use any blue cheese. You can make the dressing less rich by using equal parts of mayonnaise and thick plain yoghurt.
Put the mayonnaise into a bowl with the creme fraiche or sour cream and whisk in the Worcestershire sauce, Tabasco, lemon juice and black pepper. Finely chop the celery stalks, including leaves, the spring onions and chives, and add.
Finally, stir in the cheese, but not too thoroughly or it will break up and turn the dressing a weird colour.
© 1998 Alastair Little. All rights reserved.