For a smooth sauce, process all the ingredients except onions or chives in a food processor until desired consistency.
For a chunkier sauce, mash the Stilton with a fork and add after the other ingredients have been processed or mixed by hand until smooth. Stir in the sliced scallions or chopped chives by hand.
Refrigerate 2 hours to 3 days.
Thin it out with a little buttermilk and use it on a Classic Iceberg Wedge, the perfect side dish for any entree.
Serve as a spread on grilled steak, on a roast beef sandwich, or on the Butcher’s Wife’s Filet of Beef Toasts that are the “little black dress” of appetizers.