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1) Sauté the onions in the oil and butter until soft and beginning to
brown. Add vinegar and cook over a high heat until caramelised.
2) Mix together crème fraiche, cream and Tabasco sauce until smooth.
3) Season with black pepper, fold in crumbled Blue Stilton and
caramelised onions.
4) If mixture is a little too thick, loosen with a little milk or water.
5) Serve with some bread sticks and crudités to dip. Alternatively
spread onto some savoury biscuits and serve with an aperitif.
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