Blue Cheese Dressing

E

eric

Enthusiast Member
Have made blue cheese dressing that is good, better than commercial I can buy for sure. Basically, other than a few spices, what-not, it's mayo, sour cream, and crumbled blue cheese. Does anyone have a suggestion on what I can use to thin it out that won't significantly alter its taste and have a long shelf life. I'm dubious about buttermilk or yogurt because of both counts. Thinking about just plain oil. Any suggestions are welcome.

 
First, good to see you here! I like the taste that buttermilk adds, how long to you plan on holding

it? I pretty much use that mix, with buttermilk and it keeps for several weeks.
Could whisk some oil it, adds some fat, but if it's not a big concern, give that a try?
Nsn

 
Longer than a couple of weeks maybe or...

... maybe not. I don't want time constraints at all. However, I think with what's left of this batch I'll cut it with buttermilk and see what the flavor is like. Thanks.

 
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