Ingredients (as always, as organic as possible)
First the Mayo (go here for our Mayo, which is sweet and tangy, though there are directions to make it without the sweet and tangy there too).
Next Part:
- 1 ½ cup dried coconut milk
- ½ – 1 cup water (the less water the thicker the outcome)
or
- ¾ can coconut milk (but it’s thicker if you make your own)
- 2 teaspoon Celtic Sea Salt
- 1 tablespoons Worcestershire Sauce
- 3 tablespoons lemon juice
- 2 cloves garlic, crushed
- 8 oz blue cheese crumbles (the photo above is Roquefort . . . I love Roquefort)
Directions
First, in a deep bowl using a submersion blender, mix the salt, Worcestershire Sauce, lemon juice, garlic, and the water and coconut milk powder (just coconut milk if from a can). Before you set this aside, add half the eight ounces of blue cheese crumbles (or Roquefort) and blend with your submersion blender.
You’ve already made your mayo (some of you will go out and buy it) so add half a cup to a cup (depending on your tastes).
Then add the rest of your blue cheese crumbles (4 ounces) and stir, then refrigerate.
Remember you can always add more blue cheese, you just can’t subtract it.
