Blue cheese salad dressing
May 24, 2024
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This recipe is inspired by Bill's Blue Cheese Dressing at allrecipes.com. The main differences are minor variations in the amounts of ingredients, as well as a difference the preparation method. I suspect that Bill's dressing tastes pretty good; mine does!
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Suggested Equipment:
- Immersion or other type of blender
- Common kitchen tools and measures
- Container suitable for storing and dispensing finished dressing
Ingredients:
| Item | | Amount |
|---|
| Mayonnaise |
Sugar-free preferred: e.g., Duke's® brand |
1 |
cup |
| Sour cream |
unsweetened |
1 |
cup |
| Sauce |
Worcestershire |
1 |
tsp |
| Mustard |
Dry, ground |
½ |
tsp |
| Garlic |
Dry, granulated |
½ |
tsp |
| Salt |
Common |
½ |
tsp |
| Black pepper |
Dry, ground |
½ |
tsp |
| Cheese |
Blue, crumbled |
5 |
oz |
Directions:
When I make this, I use a stick (immersion) blender and an appropriately-sized glass jar. The original calls for using a wire whisk. I am not prepared emotionally for that kind of labor.
Blend all ingredients except the blue cheese to a smooth consistency.
Mix in the crumbled blue cheese. if you like your dressing lumpy with blue cheese chunks, just stir it in; but if you want your dressing smoother, pulse the blender until it reaches the consistency you desire.
Refrigerate at least 1 day, maybe two, to let the flavors "meld"; then use it like any store-bought dressing
Makes about 2½ cups - supposedly 10 servings 🤣. As with any of my dressing recipes, this one contains no preservatives. Keep it refrigerated, and use it up before it has a chance to spoil!
Salads, Dressings, Condiments