January 25, 2014 at 8:43 am
· Filed under Oil-Vinegar-Dressing, Recipes, Tip Of The Day
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[1] Creamy blue cheese dressing (photo © Wisconsin Cheese).
[2] Buy the best blue cheese you can afford, and crumble it yourself (photo © Frigo Cheese).
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To our palate, the best blue cheese dressing ever is from Kathryn’s Cottage.
But it isn’t sold near us, so if we haven’t gotten around to ordering it online, we need to make our own.
Our first tip: Buy a decent blue cheese: Gorgonzola, Roquefort, whatever.
It’s the major flavor component. You don’t need to buy the very finest; but don’t go for the cheapest unless you can taste it first, to see that it’s up to par.
RECIPE: HOMEMADE CREAMY BLUE CHEESE
DRESSING
Ingredients
4 ounces blue cheese plus 1 ounce crumbled
4 tablespoons mayonnaise
Juice of 1 lemon (2-3 tablespoons)
5 ounces sour cream
1 teaspoon whole grain mustard
2 scallions, white and green, thinly sliced; or minced chives
Salt and freshly ground pepper
Preparation
1. BLEND all ingredients until smooth, except the final ounce of crumbled blue cheese. Stir in the crumbles. Season with salt and pepper.
2. CHILL for at least 1 hour before serving; taste and adjust seasonings as necessary.
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WAYS TO USE BLUE CHEESE DRESSING
Baked potatoes, used instead of sour cream
“Blue” coleslaw, pasta salad, macaroni salad, layered salad
Burgers, roast beef, ham, turkey or veggie sandwiches
Chicken tenders and wings
Cobb salad, iceberg wedge salad (TIP: dried cherries are delicious in blue cheese salads)
Dip for crudités
Pasta, used instead of sauce (toss with gnocchi, wilted arugula and fresh-cracked pepper)
“Red, white and blue” potato salad with red and blue/purple potatoes, blue cheese dressing, crumbled bacon and chives
Sliced beef, grilled chicken, lamb, or pork salad, with strips of grilled meat, on greens with pickled red onions and blue cheese dressing
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[3] There are many different blue cheeses at different price points. The better-tasting the cheese, the better-tasting the dressing (photo © Jasper Hill Farm).
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VARIATIONS
After you taste this recipe, you’ll know how you want to adapt it for next time, to achieve your ideal blue cheese dressing.
More creaminess? Increase the sour cream and decrease the mayo.
More lemony? Add the zest from the lemon.
More sweetness? Eliminate the mustard and lemon juice.
More/less cheesy? Adjust the amount of cheese accordingly. First, either increase or eliminate the final blue cheese crumbles.
More tangy-ness? Substitute 1 tablespoon rice wine vinegar (or other mild vinegar, like white balsamic) for the lemon juice and substitute buttermilk for the sour cream.
> THE DIFFERENT TYPES OF CHEESE
> THE HISTORY OF CHEESE
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