Blue Cheese Dressing

Blue Cheese Dressing

Makes 3/4 cup (4 servings)  

Source:  CI 5/99

This is a lovely, creamy dressing that can be made with either Blue Cheese or Roquefort, depending on your preference. I prefer the Roquefort, but sometimes the Blue is much easier to locate.

2

oz

Blue cheese or Roquefort

 

 

70

grams

3

Tbs

buttermilk

 

 

45

ml

5

Tbs

sour cream

 

 

75

ml

2

tsp

white wine vinegar

 

 

10

ml

tsp

sugar (caster)

 

 

1

ml

tsp

garlic powder

 

 

 

 

 

 

salt and pepper

 

 

 

 

With a fork, break the cheese into small chunks, then mash the chunks with the buttermilk, blending well until the mixture looks like cottage cheese with small curds.
Stir in remaining ingredients.
Add salt and freshly ground pepper to taste. Be careful with the salt as many blue cheeses are plenty salty and no extra is needed.

Refrigerate. It is best after it has set for a few hours to let the flavors meld. Use within 14 days.

Note:

The original recipe called for 3 Tbs sour cream and 2 Tbs mayonnaise. Since I’m not a fan of mayo and I had none at the time I made this, I simply substituted more sour cream. In my book, it was wonderful. But you make your own decision. With the mayonnaise, it is a bit thicker in texture.

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