Ingredients 6 ounces of blue cheese, crumbled cup of full-fat mayonnaise cup of sour cream 3 tablespoons of lemon juice 2 teaspoons of brown mustard 3 teaspoons of Worcestershire sauce cup of heavy cream 2 garlic cloves, finely minced cup of finely chopped red onion teaspoon of salt teaspoon of freshly cracked black pepper 3 tablespoons of finely chopped fresh parsley Instructions In a large bowl, combine the mayonnaise, sour cream, and crumbled blue cheese
I love this sauce on any garden and wedge salads or any salad that can stand up to the thick, rich texture, like this Kale BLT Salad
On a hot summers day or a cool fall afternoon, try this keto summer Caprese salad or this fennel arugula salad recipe with a lemon vinaigrette dressing
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A bit transparent as it is all white
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