Blue Cheese Sauce
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
151
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 5.98 g | (6 %) | ||
| Fat | 13.47 g | (12 %) | ||
| Carbohydrates | 1.98 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.21 g | (1 %) |
more nutritional values
| Vitamin A | 116.1 mg | (14,513 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 0.28 mg | (2 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.65 mg | (14 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 14.63 μg | (5 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 1.22 μg | (3 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 1.77 mg | (2 %) | ||
| Potassium | 107.39 mg | (3 %) | ||
| Calcium | 152.76 mg | (15 %) | ||
| Magnesium | 8.86 mg | (3 %) | ||
| Iron | 0.21 mg | (1 %) | ||
| Iodine | 5.77 μg | (3 %) | ||
| Zinc | 0.75 mg | (9 %) | ||
| Saturated fatty acids | 8.59 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 41.27 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 2 scallions
- 100 grams Blue cheese (such as Roquefort or Gorgonzola)
- 80 milliliters Whipped cream (or milk)
- lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Peel and finely dice the garlic. Rinse and trim the scallions. Finely chop the white parts of the scallions. Thinly slice the green parts of the scallions on a bias. Crumble the cheese. Puree in a large bowl with the cream using an immersion blender until smooth.
2.
If you don't have an immersion blender, press the cheese through a fine strainer into a bowl. Mix in the cream, and stir until smooth. Add more liquid, to reach your desired consistency. Add the garlic, and finely chopped scallions and stir until combined.
3.
Season the sauce with lemon juice, salt, and pepper. Transfer to a bowl, garnish with the sliced green onions, and serve.
