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Jul 16, 2011 01:11 PM

Blue cheese mystery

Just wondering of anyone has encountered this: I made a batch of blue cheese dressing with some olive oil mayo and a hunk of cheese, a few spices and a splash of vinegar and water. It was perfect. I had it out for about an hour and the next thing I know is that it's turned into a liquid - as in the consistency of milk with blue chese crumbles. Anyone have any idea why this would happen?

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  1. I started a thread on this very topic as I was quite frustrated.

    Funny this is, I've just been making a gorgonzola dressing that has been turning out beautifully. If I can draw parallels and learn from my progression in making this dressing, my gestalt is that the offending ingredient is the vinegar/lemon juice, which causes the curds and whey of whatever milk product you have in there to separate.
    Try without acid.
    My dressing now is just gorgonzola crumbles, mayo, buttermilk, sour cream, Greek yogurt-- finished with a dash of Worsesetchshire and/or tabasco.
    eta... with just the acid of buttermilk, the dressing can last two days, which is a huge success for me. I think commercial dressings stay homogenous due to stabilizers and homemade is just more apt to thin out a bit. A little is OK, but my prior attempts wound up being trashed when they went all thin and separated.

    1 Reply
    1. re: monavano

      Nice! Thanks, I'll check it out. I did do a search but there were 260 some-odd pages and admittedly I got lazy...i thought about the vinegar but dismissed it because its used it in emulsions all the time but (duh!) not with cheese.

    2. DW makes a diet blue cheese dressing for me using 8 oz Hellman's light mayo, 8 oz non-fat yogurt, 4 - 8 oz crumbled blue cheese, 1 Tbl granulated garlic, worcestershire sc, tabasco sc and lemon pepper. It stays thick for about three days and then gradually thins out. I prefer it after a couple of days -- when it's first made it's a bit too thick. It was based on the recipe that was used in the Vallee's Steak House restaurant that was down around West Haven, CT years ago -- my wife took a class with the manager's wife and got the recipe from her. Of course the original recipe had real mayo and sour cream.

      1. If I want what essentially is a vinaigrette with crumbled blue in it, I dress the salad and toss with the cheese, rather than adding it to the dressing. Other than that, I use mayo, sour cream, buttermilk, etc, as a base, monavano suggests, if I want that creamy texture. The acid in the vinaigrette does indeed break down the cheese in time. The mayo/sour cream/buttermilk base keeps it's thick texture for a few days, but eventually will thin out.