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Blue Cheese & Orange Mayonnaise Sauce

A creamy blue-cheese mayonnaise sauce balanced with orange, lemon and fresh parsley.

Time25 min plus coolingLevelEasyMakesApproximately 4.8 litresCuisineProfessional Kitchen

01 — THE STORY

Behind the plate

This large-batch sauce is designed for wings, burgers and fried food. Orange juice softens and carries the blue cheese, while lemon prevents the final mayonnaise sauce from becoming heavy.

The warm cheese mixture must cool completely before it is folded into mayonnaise. That one temperature control protects both the texture and refrigerated safety of the batch.

03 — THE METHOD

Cook step by step

  1. 01

    Place the orange juice and crumbled blue cheese in a saucepan over low heat.

  2. 02

    Stir gently until the cheese has melted into the juice and the mixture is smooth. Do not boil hard.

  3. 03

    Transfer to a clean shallow container and cool completely.

  4. 04

    Fold the cold blue-cheese mixture into the mayonnaise until evenly combined.

  5. 05

    Add the lemon juice and finely chopped parsley. Taste, cover, label and refrigerate promptly.

04 — FROM THE PASS

Chef's notes

  • The recipe was supplied twice identically, so only this single canonical page is published.
  • Use pasteurised commercial mayonnaise and never add the cheese mixture while warm.
  • Blue cheeses vary greatly in salt and strength. Taste before adding any seasoning.
  • If a completely smooth service sauce is required, blend the cooled cheese mixture before folding it into the mayonnaise.
05

AT THE TABLE

How to serve it

Serve with the linked Buffalo-Style Chicken Wing Sauce, celery sticks, burgers or crisp potato wedges.