🧀 Professional Kitchen · Sauces
Blue Cheese & Orange Mayonnaise Sauce
A creamy blue-cheese mayonnaise sauce balanced with orange, lemon and fresh parsley.
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.
Why this recipe works
Melting blue cheese into orange juice distributes its flavour without leaving dry lumps. Cooling preserves the mayonnaise emulsion, and fresh lemon and parsley provide acidity and lift after the rich ingredients are combined.
The recipe
Ingredients
- 4 litres mayonnaise
- 500 ml orange juice
- 350 g blue cheese, crumbled
- Juice of 1 lemon
- 100 g fresh parsley, finely chopped
Method
- Place the orange juice and crumbled blue cheese in a saucepan over low heat.
- Stir gently until the cheese has melted into the juice and the mixture is smooth. Do not boil hard.
- Transfer to a clean shallow container and cool completely.
- Fold the cold blue-cheese mixture into the mayonnaise until evenly combined.
- Add the lemon juice and finely chopped parsley. Taste, cover, label and refrigerate promptly.
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.
At the table
Serve with the linked Buffalo-Style Chicken Wing Sauce, celery sticks, burgers or crisp potato wedges.