MAKES ABOUT 180 ml (¾ c)
5 ml (1 t) vegetable stock powder
125 ml (½ c) crumbled blue cheese 2 ml (½ t) instant coffee granules 30 ml (2 T) water plain yoghurt
Heat all the ingredients except the yoghurt until melted. Stir in enough yoghurt to get the consistency of a runny paste. Store the marinade in the fridge.