You can use whatever kind of blue cheese you like in this recipe, but don’t feel you have to break the bank or go on an epic quest for anything super-fancy. A regular, mild blue cheese from your supermarket works just as well in a dressing. I’ve even had good results using pre-crumbled blue cheese (which has the added bonus of being a bit drier, so it doesn’t completely disappear into the creamier components of the dressing the way some softer, wetter blue cheeses do). The flavor of the dressing is better if you let it chill in the fridge for at least a few hours before serving. In a pinch, you can substitute whole milk for the buttermilk- the flavor will be less tangy, but the dressing will still be good. I’ve also found that you can substitute rice wine vinegar in place of the white wine vinegar- again, the flavor will be slightly milder, but it’s not a huge difference.
Ingredients:
- 2.5 ounces blue cheese, crumbled (about 1/2 cup)
- 3 tablespoons buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 1/4 teaspoon sugar
- 1/8 teaspoon garlic powder
- salt and pepper, to taste
Method:
Mash blue cheese and buttermilk in small bowl until mixture resemble cottage cheese with small curds.Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder. Season with salt and pepper to taste. Dressing can be refrigerated in an airtight container for up to 1 week. Makes 3/4 cup of dressing.