1 quantity Mayonnaise
1 teaspoon Dijon mustard
100 g/3½ oz Gorgonzola cheese, crumbled
salt (optional)


1.Make the mayonnaise with vinegar instead of lemon juice and beat the mustard into the egg yolks before adding the oil.
2.Cream the Gorgonzola in a bowl and beat into the mayonnaise, a little at a time.
3.Season to taste with salt if necessary. Pour into a sauce boat.
4.For cold meat.

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