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.

2½	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
¼	tsp	sugar (caster)	1	ml
⅛	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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