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Hey all, I need your favorite recipes for Blue Cheese Dressing. Thanks.
- Thread starter meryl
- Start date
melissa-dallas
Well-known member
I just mix mayo with enough buttermilk to get the right
consistency and add crumbled cheese, a little garlic put through a press, maybe a tsp or two of red wine vinegar and a dash of worcestershire sauce. A couple of drops of tabasco is good too.
consistency and add crumbled cheese, a little garlic put through a press, maybe a tsp or two of red wine vinegar and a dash of worcestershire sauce. A couple of drops of tabasco is good too.
I love blue cheese dressing. Here are some I make. I prefer the recipes that include buttermilk,
but don't always have it on hand, so I have a variety of recipes. If you have Stilton, the first recipe is really good.
* Exported for MasterCook 4 by Living Cookbook *
Stilton Dressing
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method
2/3 cup crumbled Stilton (from
-- a 6- to 7-oz wedge, rind discarded)
1/4 cup sour cream
1/4 cup water
2 tsp white-wine vinegar
1/4 tsp black pepper
2 Tbs finely chopped fresh chives
1. Coarsely mash Stilton with a fork in a bowl. Stir in sour cream, water,
vinegar, and pepper until combined well, then stir in chives. Season with
salt if desired.
Cooking Tip: Dressing keeps, covered and chilled, 3 days.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Roquefort Dressing
Recipe By : Gourmet Jan 1996
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method1 1/2 cups mayonnaise
1/3 cup buttermilk
1/4 cup sour cream
2 Tbs fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco, or to taste
5 oz Roquefort, crumbled coarse (blue cheese)
-- (about 1 cup)
1. In a bowl, whisk together all ingredients except Roquefort until smooth
and stir in Roquefort and salt and pepper to taste.
Comments: You Asked For It; The Ritz-Carlton, Boston MA
Recipe Source: Gourmet Jan 1996
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Vinaigrette
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method7 Tbs olive oil
2 tsp minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 Tbs water
1 Tbs sugar
1/2 tsp hot pepper sauce (such as Tabasco)
1/2 tsp salt
1/4 tsp pepper
1 Tbs chopped fresh basil
1. Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2
teaspoons minced garlic and sauté until golden, about 1 minute. Transfer
garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon
water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons
olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil.
Cooking Tip: Vinaigrette can be prepared 2 days ahead. Cover and
refrigerate.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Dressing
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method1 cup mayonnaise
3 oz blue cheese, crumbled (1/2 cup)
1/2 cup sour cream
1/3 cup milk
1 Tbs sugar
2 Tbs white vinegar
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced
1. In medium bowl, stir together mayonnaise, cheese, sour cream, milk,
sugar, vinegar, Worcestershire sauce, salt, pepper and garlic until
thoroughly mixed.
2. Cover; chill. Serve over tossed greens or mixed vegetables.
Cooking Tip: Stir in additional milk if dressing thickens upon standing.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Dressing 4
Recipe By : Wine Enthusiast
Serving Size : 0 Preparation Time:
Categories : Salad Sauce
Amount Measure Ingredient -- Preparation Method2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk, plus more if necessary
juice of 1/2 lemon
1 clove garlic, minced
3 oz blue cheese, crumbled
kosher or sea salt
1. Place all the ingredients except the salt in the bowl of a food
processor, adding the cheese last. Pulse until just combined, making sure to
keep the mixture slightly chunky. (Alternatively, stir the ingredients in a
bowl with a wooden spoon or whisk.) Season with the salt, pulsing or
stirring gently to maintain the texture. The consistency should be thick but
pourable. Stir in more buttermilk if the dressing is too thick.
2. Refrigerate for one hour or up to three days. Remove 30 minutes before
serving.
Recipe Source: Wine Enthusiast
- - - - - - - - - - - - - - - - - -
but don't always have it on hand, so I have a variety of recipes. If you have Stilton, the first recipe is really good.
* Exported for MasterCook 4 by Living Cookbook *
Stilton Dressing
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method
2/3 cup crumbled Stilton (from
-- a 6- to 7-oz wedge, rind discarded)
1/4 cup sour cream
1/4 cup water
2 tsp white-wine vinegar
1/4 tsp black pepper
2 Tbs finely chopped fresh chives
1. Coarsely mash Stilton with a fork in a bowl. Stir in sour cream, water,
vinegar, and pepper until combined well, then stir in chives. Season with
salt if desired.
Cooking Tip: Dressing keeps, covered and chilled, 3 days.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Roquefort Dressing
Recipe By : Gourmet Jan 1996
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method1 1/2 cups mayonnaise
1/3 cup buttermilk
1/4 cup sour cream
2 Tbs fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Tabasco, or to taste
5 oz Roquefort, crumbled coarse (blue cheese)
-- (about 1 cup)
1. In a bowl, whisk together all ingredients except Roquefort until smooth
and stir in Roquefort and salt and pepper to taste.
Comments: You Asked For It; The Ritz-Carlton, Boston MA
Recipe Source: Gourmet Jan 1996
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Vinaigrette
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method7 Tbs olive oil
2 tsp minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 Tbs water
1 Tbs sugar
1/2 tsp hot pepper sauce (such as Tabasco)
1/2 tsp salt
1/4 tsp pepper
1 Tbs chopped fresh basil
1. Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2
teaspoons minced garlic and sauté until golden, about 1 minute. Transfer
garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon
water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons
olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil.
Cooking Tip: Vinaigrette can be prepared 2 days ahead. Cover and
refrigerate.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Dressing
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Cheese Salad
Sauce
Amount Measure Ingredient -- Preparation Method1 cup mayonnaise
3 oz blue cheese, crumbled (1/2 cup)
1/2 cup sour cream
1/3 cup milk
1 Tbs sugar
2 Tbs white vinegar
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced
1. In medium bowl, stir together mayonnaise, cheese, sour cream, milk,
sugar, vinegar, Worcestershire sauce, salt, pepper and garlic until
thoroughly mixed.
2. Cover; chill. Serve over tossed greens or mixed vegetables.
Cooking Tip: Stir in additional milk if dressing thickens upon standing.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Blue Cheese Dressing 4
Recipe By : Wine Enthusiast
Serving Size : 0 Preparation Time:
Categories : Salad Sauce
Amount Measure Ingredient -- Preparation Method2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk, plus more if necessary
juice of 1/2 lemon
1 clove garlic, minced
3 oz blue cheese, crumbled
kosher or sea salt
1. Place all the ingredients except the salt in the bowl of a food
processor, adding the cheese last. Pulse until just combined, making sure to
keep the mixture slightly chunky. (Alternatively, stir the ingredients in a
bowl with a wooden spoon or whisk.) Season with the salt, pulsing or
stirring gently to maintain the texture. The consistency should be thick but
pourable. Stir in more buttermilk if the dressing is too thick.
2. Refrigerate for one hour or up to three days. Remove 30 minutes before
serving.
Recipe Source: Wine Enthusiast
- - - - - - - - - - - - - - - - - -