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Feb 24, 2011 11:20 AM

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

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!

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  1. 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
    Plain Greek Yogurt
    Sour Cream
    Sherry Vinegar
    Salt & Black Pepper

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

    1. 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. 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

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

        2. 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

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

          2. 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

            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

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