May 8th, 2008
Blue Cheese Dressing Recipe
The stinky and veined cheese that I hated as a child is now one of my favorites. I like to serve it up on a rare ribeye, with wine , on a salad, wings or my favorite campfire breakfast; a ham and caramelized onion bagel sandwich. Who knew I would grow up to enjoy this stinky delight? In fact, the stinkier, the better!
Some say that blue cheese dressing is better made with the less pungent blue cheeses. Gorgonzola is mellow and mild for those new to the Blue’s. I make it with whatever I have leftover in the fridge.
Blue Cheese Salad Dressing Recipe
1 ½ cups blue cheese, crumbled
1 garlic clove, minced fine
½ cup buttermilk*
⅓ cup mayonnaise - homemade does not equal healthy ;)
2 tablespoon white wine vinegar
½ teaspoon sugar
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
*If you do not have any buttermilk on hand, sour milk is a great substitution. Mix ½ cup of milk with ½ tablespoon white vinegar or fresh lemon juice. Let stand for 5 minutes until milk curdles.
Making Blue Cheese Dressing
1. Mash the blue cheese, garlic and buttermilk with a fork until the blue cheese is well distributed. I favor a chunky dressing, so I go for a texture that resembles the consistency of small curd cottage cheese.
2. Add the rest of the ingredients and mix well.
3. Tempting as it may be, the dressing should be covered, and rested in the refrigerator for a couple hours, preferably 12 hours before serving. I know - who’s got time to wait, right?