Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

Blue Cheese Dressing

When it comes to salads, I follow the American school of thought where it’s more about the dressing than the actual contents of the salad. And when it comes to dressings – you can’t get any more delicious than blue cheese dressing. I first tried it when state-side many years ago and since then, I’ve made it my mission to create the simplest, best-tasting blue cheese dressing this side of the North Atlantic Ocean. With a little help from some sweet and creamy Bleu d’Auvergne, sourced from Cookham’s Deliciously French food stall in Maidenhead High St, I have put together a recipe that will make your next salad a truly gourmet experience. You can research blue cheese dressing and come up with all kinds of variations, but these few simple ingredients are all you really need to make a dressing that lets the cheese sing and yet isn’t too rich or overwhelming.

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You can drizzle this dressing over wedges of Iceberg lettuce like the Americans do, or toss it with some chopped Romaine or Cos lettuce with a hearty sprinkling of cracked pepper or even serve as a dip with sticks of celery, carrot and radish. To lighten and loosen the dressing, all you need to do is add a little more buttermilk. You can use machinery to smooth out the dressing, but I prefer to simply use a whisk to break up the cheese and blend it into the other ingredients resulting in a smooth and creamy, but slightly chunky dressing.

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Blue Cheese Dressing Recipe

Ingredients (enough to dress one lettuce)
1/3 cup of crumbled blue cheese
1/2 cup buttermilk
1 tbs mayonaise
1 tsp sugar
1 tsp cider vinegar (or lemon juice)
1/2 tsp garlic powder
salt and pepper

Method:
Using the end of the whisk, break up the chunks of cheese in with the other ingredients. Whisk to blend.
Serve with the salad of your desire.

 



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