Cooking

Bleu Cheese Dressing

Alton Brown Blue Cheese Dressing

Dressings, soups and stews just don't photograph well.

Dressings, soups and stews just don’t photograph well.

Let’s pretend that we’re at a restaurant. The helpful server appears tableside and starts listing the day’s specials. If she happens to utter the words, “bleu cheese,” I immediately fall deaf to all other options and close the menu.

Now, I also have an obsession with buffalo wing sauce, but I really think that’s solely because it’s accompanied by bleu cheese dressing. And carrots and celery. There’s just something about the salty heat of wing sauce offset by the cool tang of bleu cheese dressing and the crunch of raw veggies.

What was I saying?

Oh, right: dressing. For some reason, it never occurred to me that I could or should make my own dressing at home. And then I found this recipe from Alton Brown, who, for better or worse, taught me to cook when we were first married 15 years ago.

I made some tweaks of my own, but the basic framework is still there.

Ingredients

  • 4 ounces Gorgonzola
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 3 Tbsp mayonnaise
  • 1 Tbsp white wine vinegar
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp freshly ground black pepper

Instructions

Put the Gorgonzola in a mason jar and mash it ever-so-slightly with a fork (I like chunks of cheese, but mash it more if you want creamier dressing).

Add the sour cream, buttermilk, mayonnaise, white wine vinegar, Worcestershire sauce and black pepper. Seal the jar and shake to combine.

Serve immediately, or refrigerate for up to 1 week.

My kid doesn't do dressing, but yours may. I wouldn't rule it out.

My kid doesn’t do dressing, but yours may. I wouldn’t rule it out.

Results

“Eww. I’m not touching that. It’s dressing.” The Assistant could not be swayed. “Can I just have some lemon olive oil instead?”

“Wait, you made this? Fresh?” asked The Husband. “Wow. It’s really good!”

Serving suggestions: Raw veggies, salads, buffalo anything, or as a topping for a nice home-grilled burger.

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3 Responses

  1. Lori says:

    You’ve just described my reaction to any special involving goat cheese. Though for bleu cheese, I’m listening. There was a restaurant not far from us in Pensacola that we visited fairly often, despite the just ok food? It had a nice view, but really, it was because they made their own really good bleu cheese dressing. I’ll have to get my hands on some gorgonzola so I can make this. Beyond cookies, there aren’t many things I can make Raj that he gets really excited about because he pretty much likes all food, but this would definitely be a good surprise.

  2. Alisa says:

    Nothing wrong with goat cheese — especially when paired with fresh grilled figs! — but gorgonzola makes me drool like Homer Simpson. It’s not pretty.

  3. Lori says:

    They actually had gorgonzola at the commissary! I forgot about the sour cream, but I have to go the library tomorrow anyway, which is right next to the commissary. They don’t have buttermilk, but I’ll improvise.

    Also, I’m not sure how I got a stray question mark into my comment above. It wasn’t even written pre-coffee.

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