Salads and Dressings

Blue Cheese Dressing-Finally

July 19, 2015


I finally have all the ingredients to make blue cheese dressing. I have been thinking about this all day. I’m planning a Blue Cheese Caesar Salad, with fresh romaine from my garden., another recipe from my favorite magazine this month (Food Network, June Edition). I know everyone (Bill) will need more substance than just a salad, so we will throw some lightly seasoned chicken breasts on the grill to slice up on the top.

Bill started the chicken breasts, I picked lettuce and Marsha worked the salad spinner (now her favorite part of making dinner). I never realized how easy making blue cheese dressing was. For some reason, I always thought there was complicated ingredients and would be time consuming, it was neither.

I combined the blue cheese, buttermilk, and sour cream. Pulsed it all together with a hand held mixer. Added the garlic, Worcester sauce, vinegar, blended some more. Stirred in more blue cheese, salt and pepper and freshly chopped parsley (from my garden). Voila, done and amazing. I have to admit, if the first attempt is successful and awesome, the recipe must be easy!

Since I was making a “Caesar” version, I whisked in Parmesan, Dijon Mustard and some lemon juice.  Added the lettuce and tossed together.  My only complaint (and reason for no photo) was I way over dressed the lettuce. I threw the lettuce in the same bowl as the dressing and should have removed 1/2 of it. Very disappointing. I even ran out to the  to add more lettuce to help rectify the problem to not avail.

Topped it with homemade croutons (white bread drizzled in olive oil and baked until crispy). A must do more often and topped with more Parmesan.

I will definitely try again, with slight modifications!

Blue Cheese Dressing
Recipe type: Dressing
Prep time: 
Total time: 
Serves: 2 cups
Loved the recipe, easy fast not super messy! Great weekday meal!
  • ½ cup crumbled blue cheese + ¼ cup
  • ½ cup sour cream
  • ⅓ cup buttermilk
  • 1 small garlic clove smashed
  • 1 tablespoon white wine vinegar
  • 2-3 dashes Worcestershire sauce
  • 1 tablespoon chopped parsley
  1. Puree ½ cup of crumbled blue cheese, sour cream, buttermilk, garlic, and vinegar. Transfer to a bowl (I used a hand held blender so I could keep everything in the same bowl) and add remaining blue cheese, Worcestershire and chopped parsley. Season with salt and pepper as desired.


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