The Stuff You Need:
1 or 2 Tablespoons of Shallot or Red Onion, finely diced
Big pinch of Kosher Salt
A few grinds of fresh Black Pepper
1 tsp Red Wine Vinegar
a few shakes of Worcestershire Sauce
2/3 Cup Sour Cream
2/3 Cup Mayonnaise
½ Cup crumbled Bleu Cheese (you can never have too much, so use more if you like)
Here's How It's Done:
- In a mixing bowl, combine the shallot or chopped onion, salt & pepper, vinegar and Worcestershire. Stir to combine.
- Add the sour cream and mayo and stir again.
- Add the Bleu Cheese last and stir gently to preserve the chunks.
- Store in an airtight container. Chill and enjoy. Will keep in the refrigerator for a few weeks.
Notes:
Any Bleu Cheese will work. The only difference between Bleu Cheese and Gorgonzola is the region in which it was produced.
I sometimes freeze Bleu Cheese intended for dressing so it doesn’t spoil or dry out before I get to use it. Just make sure you thaw it out thoroughly first so your dressing is not watered down. You already know how much I hate that.
This dressing makes a great dip or burger topping. Oh, now that I’m thinking about it, why not try it on a baked potato?
I insist on spelling “Bleu Cheese” the French way because, obviously, some of Robin’s French snobbery has rubbed off on me.
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