Blue Cheese Dressing
HB-0289 · Hand-built original · Western
Creamy enough to toss through salads and drizzle on a wedge salad, thick enough to use as a dipping sauce for veggie stick, crackers and potato wedges. You can also use it for wings, steak, roasted veg, drizzling over pizza and, well, anything you want a little blue cheese hit! Makes enough for a large salad for 7 - 8 people. PS There's a perfect easy sub for buttermilk - j
WesternSalad Dressing7 min1.75682 kcalVegetarianGluten-freeDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:1.75quantities adjust to match
Ingredients
- 4¼ oz Roquefort or other creamy blue cheese, crumbled
- whole-egg mayonnaise (about 1/4 cup)
- sour cream (about 1/4 cup)
- buttermilk (about 1/2 cup), plus more as needed
- 1/2 tsp garlic powder
- 2 tsp apple cider vinegar or lemon juice
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- 1/2 tsp Worcestershire sauce
Method
- Put about two-thirds of the crumbled cheese in a bowl and mash it with a fork until it forms a rough paste.
- Stir in the mayonnaise, sour cream, buttermilk, garlic powder, vinegar, salt, pepper, and Worcestershire sauce until smooth.
- Fold in the remaining cheese crumbles so the dressing keeps some texture.
- Check the consistency: stir in extra buttermilk a spoonful at a time if you want a pourable dressing, or leave it thick for a dip.
- Taste and adjust the salt, pepper, and acidity. Cover and chill for at least 30 minutes so the flavours meld; it keeps in the fridge for up to 5 days.
Prep: 7 min
Nutrition (per serving, where published)
682 kcalCalories
38.6 gProtein
15.1 gCarbs
52.3 gFat
30.7 gSaturates
0.6 gFibre
9.4 gSugars
2196 mgSodium
335 mgCholesterol
711 mgPotassium
872 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data