Blue cheese Dressing

Name: Blue cheese Dressing
Cuisine: American
Ingredients: 3/4 cup mayonnaise; 1/2 cup sour cream; 1/2 cup buttermilk * (recipe how to make buttermilk posted in recipe); 2 teaspoons distilled vinegar (5-10% acetic acid solution made from fermented grain alcohol and water - in Canada you can find this easily in a grocery store or in the Dollarama- not cleaning vinegar); 1 teaspoon Worcestershire sauce; 1 1/2 teaspoon garlic granules or use fresh garlic; 1 teaspoon sugar; 1 teaspoon coarse salt; 1/4 teaspoon cracked black pepper; 1/2 cup good crumbled blue cheese

Katatonickat @katatonickat

Canada

I made this in my ninja blender. I don’t like blue cheese as a rule, but my husband does. So I made this and I didn’t mind it. Very good on salads.

Katatonickat @katatonickat

Canada

I made this in my ninja blender. I don’t like blue cheese as a rule, but my husband does. So I made this and I didn’t mind it. Very good on salads.

Saved

Ingredients

3/4 cupmayonnaise
1/2 cupsour cream
1/2 cupbuttermilk * (recipe how to make buttermilk posted in recipe)
2 teaspoonsdistilled vinegar (5-10% acetic acid solution made from fermented grain alcohol and water - in Canada you can find this easily in a grocery store or in the Dollarama- not cleaning vinegar)
1 teaspoonWorcestershire sauce
1 1/2 teaspoongarlic granules or use fresh garlic
1 teaspoonsugar
1 teaspooncoarse salt
1/4 teaspooncracked black pepper
1/2 cupgood crumbled blue cheese

Saved

Steps

1

In a large bowl whisk together the mayonnaise, sour cream, buttermilk, vinegar (common brands are Allen or Heinz), Worcestershire, garlic, sugar, salt, and pepper until completely combined. (You could also just put everything in your blender)
2

Next, if you like chunks in your dressing, fold in the blue cheese gently until combined. Don’t over mix. However if you prefer a smoother dressing just put this in your mixer and do a pulse blend.
3

Refrigerate until ready to serve.
4

Notes* You can make this recipe up to 3 days ahead of time. Cover and keep in the refrigerator for up to 10 days. I never have buttermilk so Add lemon juice or vinegar to the milk to make buttermilk.
5

Recipe for buttermilk: To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (240 mL) and stir. You can either use fresh-squeezed lemon juice or bottled lemon juice.