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...
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"...
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.
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 croûtons.