Blue Cheese Dressing
Blue cheese adds some protein and calcium, while the oil base makes the dressing satisfying even in a small portion. Mustard and lemon juice help turn the flavor into a stable emulsion without extra carbs. The result is a bold, creamy dressing for salads with meat, eggs, and greens.
Crumble the blue cheese (30 g) into a blender cup. Add lemon juice (20 g), mustard (10 g), and allulose (2 g).
Pour in neutral oil (100 g) and water (20 g), then blend until smooth and creamy. If you want a looser dressing, add a little more water and mix briefly.
Extra salt is usually unnecessary here because the blue cheese already brings enough salinity and depth.
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