Some of you might think I’m posting this creamy blue cheese
dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear.
And, while I don’t have a great answer for that, I do have a “grate” answer.
That’s right, a cheese grater and a wedge of frozen blue
cheese is real the secret behind a perfect creamy blue cheese dressing. Not
only is crumbling blue cheese a messy operation, but those larger chunks sink to
the bottom, and don’t become one with sauce.
Using this technique produces a
dressing exploding with the funky goodness of whichever blue-veined cheese you
decide to use. I used a Maytag blue cheese, but any of the World’s great
blues, like Roquefort or Stilton, will work beautifully. I hope you give this
great method a try soon. Enjoy!
dressing exploding with the funky goodness of whichever blue-veined cheese you
decide to use. I used a Maytag blue cheese, but any of the World’s great
blues, like Roquefort or Stilton, will work beautifully. I hope you give this
great method a try soon. Enjoy!
Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
*Please note: everything in this recipe is “to taste,” so
adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic
*Please note: everything in this recipe is “to taste,” so
adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated
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