Have you ever made your own Bleu Cheese dressing? Once you make this, you’ll never, ever want to eat bottled again.
Bleu Cheese Dressing
- 4 ounces blue cheese crumbled
- 1/2 teaspoon sea salt
- a few turns freshly ground black pepper
- 1 tablespoon finely chopped chives
- 1/4 cup sour cream regular or lowfat
- 1/4 cup buttermilk
- 1 tablespoon fresh lemon juice or white wine vinegar
- a few drops of red wine vinegar
In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.
Makes 1 cup, about four servings
-David Lebovitz is a brilliant chef who has authored several cookbooks and lives in Paris. He blogs under his name David Lebovitz.
-If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
-The touch of red wine vinegar gives the dressing a little extra acidity, and if you don’t mind the faint pink color, you can use that in place of the lemon juice or white wine vinegar. I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.
-from me: Bleu or Blue? What’s the difference? From the source of all knowledge (not Facebook, Wiki): Bleu is the traditional French word, where the “fromage bleu” was invented. Blue is English. In American stores it can be spelled either way, though many bleu cheeses are imported from Canada or France. If it’s from a local dairy, you’ll probably be buying blue cheese.