Recipe for homemade blue cheese dressing ?

[ROTYDE]

Does anyone have a blue cheese dressing recipe they could share. The stronger the better......Whew...:eek2:

 

[bayoutider]

Classic Blue Cheese Dressing is easy to make.

1 cup sour cream - you can go half and half mayo and sour cream
1/2 cup Blue Cheese - use more if you like there is no cheese police
juice of 1 fresh lemon

Mash the lemon juice, cheese and sour cream together with a fork. Do not mash till creamy smooth, you want some chunks left in it.

At the end you can add a few extras but keep it very simple. Chopped chives add a nice hint of onion, cracked black pepper can add a little zing. Never add salt. You may substitute a vinegar for the lemon juice. A nice tarragon vinegar is classic, so is champagne vinegar. If being used with fruit in a salad try raspberry vinegar for a second layer of sweetness.

Not all blue cheese is created equal so find a brand you like and stick with it. Some blues are creamy while others crumble better, the choice is yours.

That's about all there is to that.

 

[JH-ATL]

Bayou......your creations are usually on point........this is, however, is a little bland.

Try:

4 oz crumbled cheese
3 oz softened cream cheese
1/2 cup mayo
1/2 cup light cream

Reserve 1/3 of blue cheese on the side
Blend remainder using about a medium speed
Stir/fold in reserved cheese
Chill at least 3 hrs to blend in flavors

Additional options to taste:
lemon juice
olive oil
Worcestershire
Tabasco
mashed garlic

and sadly Bayou......salt & ground black pepper to taste

Food you know, in the final volley, is an individual taste thing!!!

:biggrin2: :biggrin2: :biggrin2: :biggrin2:

 

[bayoutider]

Bayou......your creations are usually on point........this is, however, is a little bland.

Food you know, in the final volley, is an individual taste thing!!!

:biggrin2: :biggrin2: :biggrin2: :biggrin2:

If you find it a little bland try a stronger blue cheese. Cream cheese doesn't add any blue cheese flavor. I agree with the pepper especially fresh cracked pepper but the salt, there is as much as 4grams per 100grams of blue cheese already (it is a salt cured cheese) and if you are using Mayo there is also salt in the mayo (1/4 tsp per cup) so why add more?

The only thing that matters though if you like your blue cheese dressing, keep making it and all my recipes come with the permission to play around with it.

Recommended Blues:

Buttermilk Blue - Wisconsin hand made Blue Cheese, not extremely sharp made with cow's milk.
Chevre In Blue - another Wisconsin hand made Blue made with goats milk, nice sharp crumbly cheese very good in salads.
Danish (brand name) Blue - made in Denmark from cow's milk. Use as a desert cheese or in salads. Very crumbly and heavy blue green veins.
Gorgonzola - comes in Dolce (sweet) or Mountain (crumbly) Both are Italian. Dolce is so creamy it can be spread on bread but both make a nice dressing.
Maytag Blue - Made in Iowa from cow's milk. Yep same Maytag as the washing machines. One of the best Blues you can buy.
Roaring 40's Blue - From Australia made from cow's milk is a full flavor sharp blue.
The Roquefort Association, Inc. - made from unpasteurized sheep milk. Cave aged and is the gold standard of blue cheeses.
San Ignacio Blue - French cows milk blue, crumbles nicely in salads. Full flavor, sharp and tangy.

Although Stilton is a blue cheese it is rather expensive for making salad dressing and is recommended as a table cheese. Stilton and Port wine is a perfect match.

 

[ROTYDE]

Thanks Guys!!!

 

[JH-ATL]

I hate to say it, but the frogs, French for the PC crowd, make the best cheese.
Italians come in second............rest of the world comes in different places depending on the cheese.

:biggrin2: :biggrin2: :eek2: :eek2: :biggrin2: :biggrin2:

 

[bayoutider]

I hate to say it, but the frogs, French for the PC crowd, make the best cheese.
Italians come in second............rest of the world comes in different places depending on the cheese.

:biggrin2: :biggrin2: :eek2: :eek2: :biggrin2: :biggrin2:

I have to agree that French cheeses top to bottom are among the best. There are some American cheeses that are really pushing them from Iowa, Wisconsin and Vermont that have won awards. I love the Blues and Cheddars from American cheese makers and a few of the Canadians. The Spanish also make some interesting cheeses as do the Dutch and the Brits. I haven't found many cheeses I haven't liked and we keep a variety around for both cooking and snacking.

 

[ROTYDE]

I have to agree that French cheeses top to bottom are among the best. There are some American cheeses that are really pushing them from Iowa, Wisconsin and Vermont that have won awards. I love the Blues and Cheddars from American cheese makers and a few of the Canadians. The Spanish also make some interesting cheeses as do the Dutch and the Brits. I haven't found many cheeses I haven't liked and we keep a variety around for both cooking and snacking.

Yes I will have to agree, Wisconsin is putting out some really good cheeses. I was up there for a while a couple of years ago and got to sample some first hand.:BigA:

 

[BamaSBR]

I'm like Bayou, rarely meet a cheese I don't like. I have heard good and bad things about Stilton which is a British blue, I think. Anyone tried it? My sister called me during Christmas and asked me if I wanted a wheel of cheese her boss gave her. Definitely. Turned out to be Maytag. As Rachel Ray would say YUM-O! :biggrin:

Found this site months ago and they have won several American awards for their Artisan cheeses. Good stuff....

http://www.cowgirlcreamery.com/

 

[bayoutider]

I'm like Bayou, rarely meet a cheese I don't like. I have heard good and bad things about Stilton which is a British blue, I think. Anyone tried it? My sister called me during Christmas and asked me if I wanted a wheel of cheese her boss gave her. Definitely. Turned out to be Maytag. As Rachel Ray would say YUM-O! :biggrin:

Found this site months ago and they have won several American awards for their Artisan cheeses. Good stuff....

http://www.cowgirlcreamery.com/

Thanks for that link, I think. I just ordered a wheel of their Red Hawk for $30. I love double and triple cream cheeses and Red Hawk is a triple cream. Talk about rich

I finished up a piece of Taleggio a soft Italian cheese that comes in squares instead of rounds. It has a little aroma but not as strong as limburger and is delicious with fruits or a good crusty bread as a table cheese. It isn't easy to find and is a little more than most cheeses but really worth a try. Another cheese I love has the unsavory name of Stinking Bishop. Stinking Bishop is another soft runny cheese fermented pear juice. Not always available but search this one out.

If you like blue cheeses you should like Stilton. There are some combination Stilton / cheddar called Hunters cheese I believe. It is basically layers of Stilton and Cheddar and is good with Port wine or a good stout beer. I like fruit, salami, walnuts, crackers or bread to accompany. Like I said earlier, Stilton is not a very good cooking cheese and best used as a table cheese or as the center attraction of your next cheese party.

 

[BamaSBR]

Thanks for that link, I think. I just ordered a wheel of their Red Hawk for $30. I love double and triple cream cheeses and Red Hawk is a triple cream. Talk about rich

I finished up a piece of Taleggio a soft Italian cheese that comes in squares instead of rounds. It has a little aroma but not as strong as limburger and is delicious with fruits or a good crusty bread as a table cheese. It isn't easy to find and is a little more than most cheeses but really worth a try. Another cheese I love has the unsavory name of Stinking Bishop. Stinking Bishop is another soft runny cheese fermented pear juice. Not always available but search this one out.

If you like blue cheeses you should like Stilton. There are some combination Stilton / cheddar called Hunters cheese I believe. It is basically layers of Stilton and Cheddar and is good with Port wine or a good stout beer. I like fruit, salami, walnuts, crackers or bread to accompany. Like I said earlier, Stilton is not a very good cooking cheese and best used as a table cheese or as the center attraction of your next cheese party.

Stinking Bishop exists? I thought that was a joke from the Wallace and Grommet movie last year?

Let me know what you think of the Red Hawk. Have tried several from them (including the Mt Tam) and pleased with all. I have reciprocated by ordering the Hunters Cheese and some Royal Blue Stilton. :wink: