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Homemade blue cheese dressing

steakman55 Aug 29, 2007 02:38 PM

Need your best suggestions...I know many contain buttermilk, sourcream, mayo, etc.
Also, do you add blue cheese crumbles or cut up some better cheese, like a Stilton or gorgonzola? Thanks...

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  1. jinet12 RE: steakman55 Aug 29, 2007 03:40 PM

    Honestly, I do not use a recipe, but combine the best mayo, sour cream, a bit of vinegar or lemon juice, sometimes a little grated onion, chopped Italian parsley, a crushed clove of garlic, salt and pepper to taste, a dash or two of Worcestershire, and sometimes a little celery seed..I thin this mixture as needed with a little milk...I know that I have not mentioned cheese yet, because I wanted to make a statement about it...For the very best dressing, do not use already crumbled cheese...I almost always use a Stilton, and crumble it myself..I use the best that I can afford...Also very important to make it early in the day so that it can chill in the fridge...Improves the flavor immensely..Again, thin with a little milk if needed...There is really nothing like a great homemade Bleu Cheese Dressing...SO much better than already prepared.....My favorite on a "wedge salad"...

    1. c
      cocktailhour RE: steakman55 Aug 29, 2007 04:00 PM

      I follow the recipe/technique from Cook's Illustrated. Mash buttmilk with your blue cheese. Not precrumbled, but according to them a slightly milder domestic, like a Maytag blue, is ideal. I have used all kinds. I use a good handful of cheese with a couple tablespoons buttermilk. Then mix in a couple spoons each of sour cream and mayo, salt and pepper, a little bit of vinegar, sometimes a little garlic. I usually use it immediately because I am not so organized to do it ahead.

      1. gansu girl RE: steakman55 Aug 29, 2007 05:12 PM

        I've used this recipe and we like it a lot - not a creamy bleu cheese but instead a vinaigrette. And I know, it's Rachel Ray, but this is really good (didn't make the salad, used the dressing on something I whipped up).


        1. c
          Calamityville RE: steakman55 Aug 29, 2007 06:40 PM

          I agree that wedge salad is the best.

          I make this recipe all the time - my friends demand that I bring it for barbecues.

          1 Pint Sour Cream
          1 Pint Best Foods Mayo
          1 Pint Buttermilk
          1 cup crumbled blue cheese - I use a tub of Trader Joe's Gorgonzola
          Juice of 1 small lemon - about a 1/4 cup
          1 T. Onion Powder
          1 t. Garlic Powder
          1 t. Fish Sauce - the secret ingredient!
          1 T. Dried Chive
          1 t. Dried Dill Leaf
          1 t. Morton Kosher Salt
          1 T. Ground Black Pepper or more, lots more!.

          Whisk together in a bowl - best if made the day ahead. I've had it last a week in the fridge, but it usually disappears before then and I usually make a double batch.

          Gild the lily and cook up some thick pepper bacon and sprinkle crumbles of that on the wedge salad along with a half dozen homemade croƻtons.

          2 Replies
          1. re: Calamityville
            steakman55 RE: Calamityville Aug 29, 2007 07:43 PM

            Does the fish sauce add a fishy taste? Is it like anchovy?

            1. re: steakman55
              Calamityville RE: steakman55 Aug 10, 2008 05:42 PM

              Aaack, only a year to reply. No, the fish sauce isn't something you taste. It's an umami element. It rounds out and enhances the savoriness of the dressing.

          2. j
            JudiAU RE: steakman55 Aug 29, 2007 10:09 PM

            The Cook's Ilustrated recipe produces a classic dressing. I prefer it with Maytag blue.

            1 Reply
            1. re: JudiAU
              rockycat RE: JudiAU Aug 30, 2007 06:28 AM

              I prefer *anything* with Maytag blue. :-)

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