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A Buttermilk Blue Cheese Dressing That Does Not Turn Watery The Next Day?

monavano Feb 24, 2011 11:20 AM

Perhaps it's because this dressing is not an emulsion like a vinaigrette...I don't know. What I do know is that whenever I make this dressing (buttermilk, blue cheese, lemon, dash of hot sauce, mayo) it's nice and creamy initially, then soup the next day!
Help!

  1. lilgi Mar 4, 2011 07:25 AM

    I made Ridge's recipe two days ago; still going strong, nice and thick. The base is Greek yogurt, Buttermilk, some sherry vinegar, and a coddled egg. I think the egg helps.

    1 Reply
    1. re: lilgi
      fldhkybnva Oct 7, 2013 02:22 PM

      Is this recipe posted somewhere?

    2. blue room Feb 25, 2011 07:46 AM

      We like this best:
      http://allrecipes.com//Recipe/bills-b...
      Thick always.

      2 Replies
      1. re: blue room
        monavano Feb 25, 2011 07:48 AM

        Ah, that one does not have buttermilk....I truly wonder if that's the culprit.

        1. re: monavano
          lilgi Feb 25, 2011 08:09 AM

          no definitely not, because it's happened to me as well. I don't make blue cheese dressing often because we like it better with just the pieces in the salad and a fruity dressing, but in the past I've made it with mayo and heavy cream. Will use this sometimes for carrot dip too, simply because I don't always have buttermilk. Anyway another member here, Ridge posted one for me with yogurt, buttermilk and sherry vinegar; will try soon when I do big shopping for next month.

      2. m
        morwen Feb 25, 2011 06:48 AM

        I use this recipe to which I add my favorite Blue cheese (Cashel Blue). I use to have the same problem as you until I started making it this way. I think it's the addition of the buttermilk powder that helps it stay creamy.

        Buttermilk Ranch (Blue Cheese Dressing variation)

        3/4 cup mayonnaise
        1/2 cup buttermilk
        3 tablespoons powdered cultured buttermilk
        2 tablespoons finely chopped fresh parsley
        2 tablespoons finely chopped celery leaves
        3 tablespoons thinly sliced scallion
        1 small shallot, minced
        Crumbled blue cheese to taste
        Salt and Pepper to taste

        Directions
        Whisk first 3 ingredients in large bowl. Mix in remaining ingredients. Crumble and stir in blue cheese. Cover and chill at least 1 hour to blend flavors.

        Buttermilk powder can be found in the baking aisle or near the canned/powdered milk at the grocery store.

        1 Reply
        1. re: morwen
          monavano Feb 25, 2011 07:24 AM

          I like the idea of the powdered buttermilk. I have powdered milk at home. I wonder if that might help. Thanks for the recipe!

        2. b
          beanodc Feb 24, 2011 03:37 PM

          I use your recipe minus the lemon juice plus a little grated onion. Maybe that makes a difference. Also, when I was given the recipe, it stipulated mixing in the buttermilk by hand rather than by food processor or blender.

          1 Reply
          1. re: beanodc
            monavano Feb 25, 2011 07:24 AM

            I do it by hand, although I though about using a processor because maybe that would make it more homogenous.

          2. r
            rezpeni Feb 24, 2011 03:15 PM

            I'm thinking it's probably the acid in the buttermilk and lemon that is breaking everything down. This is probably just natural, the one you buy at the store look at the ingredients they have all kinds of stabilizers and chemicals to prevent just this from happening. You probably just have to make it as needed and feel better knowing you aren't putting that nasty stuff in your body.

            1 Reply
            1. re: rezpeni
              monavano Feb 25, 2011 07:23 AM

              This makes sense because it's just so thinned out the next day, and there's no recovery.

            2. junglekitte Feb 24, 2011 01:36 PM

              My family recipe:

              half sour cream
              half mayo
              danish blue cheese
              salt and pepper

              best ever. usually we put it over greens that have been washed purposely left slightly wet so it ever so slightly loosens the dressing.

              1. j
                J.Dish Feb 24, 2011 11:37 AM

                Weird... I've never had that happen. I mean, it may break a little bit, but stirring it all comes back together.

                My Blue Cheese dressing is:

                Pt. Reyes Blue
                Mayo
                Plain Greek Yogurt
                Sour Cream
                Sherry Vinegar
                Worchestershire
                Salt & Black Pepper
                Tabasco

                Lots of Blue in it though. Maybe somewhere between the sour cream and the amount of blue I use is what keeps it together.

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