Tuesday, March 19, 2013

Creamy Blue Cheese Dressing – Chicken Wings Sold Separately

Some of you might think I’m posting this creamy blue cheese dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear. And, while I don’t have a great answer for that, I do have a “grate” answer.

That’s right, a cheese grater and a wedge of frozen blue cheese is real the secret behind a perfect creamy blue cheese dressing. Not only is crumbling blue cheese a messy operation, but those larger chunks sink to the bottom, and don’t become one with sauce. 

Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the World’s great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!


Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
 *Please note: everything in this recipe is “to taste,” so adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

View the complete recipe

23 comments:

DazzlingKiwi said...

This looks amazing and so yummy, can't wait to make it and super happy you shared since its hard to find a awesome creamy bleu cheese dressing that the taste seems a little off!!! Thanks Chef John!!!

Food Junkie said...

The easiest way to crumble blue cheese (Danish blue at least) is to buy a big chunk and then forget the frozen half in the freezer for many weeks. The cheese readily disintegrates into fairly fine crumbles. You still need some fresh stuff for the larger chunks any good dressing needs.

Kevin Clarke said...

Hi Chef John, how long will this keep for in the fridge? just a couple days Im guessing?

cheers
K

Sembazuru said...

This also looks like a good way to prepare bleu cheese for topping burgers or steaks. Thanx for the technique tip! :-D

Anna Berman said...

Great question, Sembazuru. Chef John is away on a well deserved vacation and I'll be answering the questions meanwhile. The dressing will last in the refrigerator up to a week - but you might finish it all up sooner! Be sure to store it in an airtight container. Enjoy!

ピータン said...

Hello Chef John. My husband and I love your recipes. I am Japanese. We are going to make your shepherd pie sometime. Its not easy to buy Lamb meat around this area (Illinois) so we decided to buy some sheep. They are Growing quickly and healthily。
Them I can cook Japanese style BBQlamb.we called it Dschinghis Khan BBQ!!

Judy said...

Hi Anna :) Thanks for assisting our beloved Chef in taking a vay-kay! ;)

Bleu Cheese is my very favorite dressing! So glad this is finally up for us to try!

Anna Berman said...

Thanks Judy! Glad I can help out. Blue Cheese is one of my favorite dressings as well, and this one is a clear winner.

Scott Leddy said...

Awesome recipe, as usual for this site. Thanks Chef John - you've taught me a ton and always make me look like a star for my guests. My daughter's favorite salad (i.e. the only one she will eat) is a blue cheese, lettuce and crouton salad. I made this dressing for her dinner tonight (at first she thought she was being punished by making her eat a new salad) and she lost her mind. "OMG dad - they should just name this salad after me! It's perfect! It's amazing! I normally don't even like salad! Way better than any restaurant!". Three helpings later I was convinced she was sincere. She had to fight my wife for her portions. Nice work for a guy on break. Thanks Chef John - you rock. Enjoy your vaca.

Adam Hosman said...

Hi Chef,
Can I ask if there's a specific reason here to use fresh garlic instead of powdered as in your Ranch Dressing recipe?

Anna Berman said...

Adam, great question! Chef John is actually on a well deserved vacation at the moment, so I will do my best to answer your question meanwhile. Fresh garlic adds a nice punch and flavor to this dressing. I personally, love to use a microplane to grate my garlic, or you can finely mince it. Enjoy!

Kevin said...

Chef John, once again, a wonderful video. Thank you. I like the dried mustard tip. Here in my kitchen we heat the bleu cheese in a non-stick pan gently until it melts. Then we incorporate it into the same ingredients you have above. It works great and spreads out the flavor evenly.

navalperson123 said...

Thanks Chef! I think the video mentions adding "a little bit of sugar" (@ 1:15) but the recipe ingredients list here, does not. Did you change your mind about the sugar?

SillyStilly11 said...

Chef John! My food wish if for a demo on how to make that salad in the blue cheese video! i had it before, but nto sure how its done! THANKS A LOT~!

Chef John said...

No recipe needed! Just cut a head of iceberg in quarters and top with tomatoes and onions!

steelo brown said...
This comment has been removed by the author.
steelo brown said...

Worcestershire also known as Worcester ("Worst-er" sauce). As a Brit, I can confirm it is totally fine to abbreviate!

Quay Nguyen said...

Wow this definitely hit the spot. Taste great even without the marination. Thanks, chef John. By the way, how long does this last in the fridge?

MutusMetus said...

Chef John, they don't sell buttermilk where I live, can I use a substitute I have found online (which is adding 1 tbsp of vinegar to 1 cup of milk) without it affecting the taste too much? Sorry if you have answered this somewhere else, I am new to your site.

Chef John said...

Sorry, I've never tried to make a substitute, so I can't comment!

Kritz said...

Could I use 1/2 tablespoon of English mustard instead of 1/2 teaspoon of dry mustard?

Chef John said...

Yes!

T Gent said...

THe pronunciation of the W Sauce is actually quite simple - if completely illogical.
When it's written as 'Worcester' it's 'Woster'. When it's written as Worcestershire it's 'Woster-sheer'.