Equipment
Ingredients
Blue Cheese Dip
- 75 g blue cheese, crumbled
- 120 g sour cream, full-fat
- 60 g mayonnaise
- 15 ml lemon juice, freshly squeezed
- 2 g garlic powder
- 2 g kosher salt
- 1 g black pepper, freshly ground
Buffalo Garlic Sauce
- 120 ml cayenne pepper hot sauce
- 60 g unsalted butter, melted
- 2 garlic, minced
Vegetables
- 200 g cauliflower, cut into bite-sized florets
- 150 g carrots, peeled and cut into sticks
- 150 g celery, cut into sticks
- 150 g cucumber, cut into batons
Nutrition (per serving)
Method
Wash and process the cauliflower, carrots, celery, and cucumber into even, bite-sized pieces on a cutting board using a chef knife.
In a small mixing bowl, vigorously whisk together the sour cream, mayonnaise, lemon juice, garlic powder, kosher salt, and black pepper until completely smooth.
Gently fold the crumbled blue cheese into the sour cream mixture, leaving some larger chunks intact for texture.
Cover the small bowl and place it in the refrigerator to chill for at least 30 minutes, allowing the cheese flavors to meld with the dairy base.
In a large mixing bowl, whisk the melted warm butter, hot sauce, and minced garlic together until completely emulsified and smooth.
Immediately before serving, add the prepared vegetables to the hot sauce mixture and toss thoroughly until every piece is evenly coated.
Transfer the coated vegetables to a serving platter and present immediately alongside the chilled blue cheese dip.
Chef's Notes
- For the absolute best texture, ensure your vegetables are meticulously dry before tossing them in the sauce; residual moisture acts as a barrier that prevents the emulsified buffalo sauce from clinging properly.
- The blue cheese dip develops a significantly more complex flavor profile when made a day in advance, allowing the pungency of the mold to permeate the sour cream and mayonnaise base.
- If you prefer a thicker, stickier coating on your vegetables, you can gently simmer the buffalo sauce in a small saucepan for 5 minutes to reduce and concentrate it before tossing.
- To dial up the heat level for spicy food enthusiasts, whisk a generous pinch of cayenne pepper or a dash of ghost pepper extract directly into the melted butter before adding the hot sauce.
Storage
Refrigerator: 3 days — Store the dip and un-sauced vegetables separately. Coated vegetables will become soggy if stored.
