*Update: After posting this I went to add it to my recipe page (under the header) and discovered I had another blue cheese dressing recipe. As I mentioned in that post, the recipe was too runny and so I added sour cream. There were some other differences and this one is MUCH better.
Tomorrow is my big, monthly grocery shopping trip to the city with my daughter but I ran out of blue cheese dressing a couple of days ago. We are having salads with grilled chicken sliced on top for dinner tonight and I just couldn’t bear the thought of not having my favorite type of dressing. David prefers Thousand Island which I make myself with:
- mayonnaise
- ketchup
- sweet pickle relish
- garlic powder
I like this well enough and it’s quite tasty on French fries. However, I’m a blue cheese girl through and through.
Anyway, I planned to pick up a jar this morning when I made a quick run to the grocery store for chicken. I was sorely disappointed to discover they didn’t have any. Well, they might have had that terrible unrefrigerated type (I didn’t look because I don’t like that kind) but there was none in the salad area of the produce section. There were several other types – ranch, caesar, etc. but no blue cheese.
Undeterred, I picked up a container of blue cheese crumbles in the cheese section and a carton of sour cream. I already had buttermilk at home from the chicken and waffles I made last week (I’ll have to share that recipe – it’s to die for!).
I’ve made blue cheese dressing a time or two but wasn’t 100% satisfied with the recipes I had tried. This time I went with one which was called:
Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
It had terrific reviews. The original recipe makes six 2-tablespoon servings. Two tablespoons? Nah, not enough. I figured while I was at it I’d go ahead and double the recipe so I’d have plenty for several salads. The only change I made was to decrease the sugar. Here is the way I did it:
- In small bowl mash together 5 oz. of blue cheese (which was the exact amount in the carton I bought) and 1/4 cup plus 2 tablespoons of buttermilk. I used a fork and left it fairly chunky but if you like a smoother texture you could use a food processor.
- Add 1/4 cup plus 2 tablespoons of sour cream, 1/4 cup mayonnaise, 1 tablespoon plus 1 teaspoon white vinegar, 1/4 teaspoon sugar, 1/4 teaspoon garlic powder, salt and pepper to taste.
- Mix well, pour into jar and refrigerate.
I tasted a bit on a cracker before putting in the fridge and oh…my…goodness. Delicious!
I’ll be at Whole Foods tomorrow so I’m going to pick up some really good quality blue cheese or roquefort in their cheese department for my next batch of dressing.
Here is the link to the original recipe:
If you try this recipe, let me know what you think and then go leave a review on the original.
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