Alton Brown Blue Cheese Dressing
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.
- 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
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.
“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.