Bleu Cheese Dressing
The phrase “Bleu Cheese Dressing” is uttered with absolute reverence in my household. It is the Holy Grail of all salad dressings. Whenever he sees me preparing it, Robin says, “You really do love me.” Yes, Honey. I really do.
I’ve been perfecting this recipe over the years and I present it to you in it’s absolute best form. You simply can’t go wrong with this one. I’ve eliminated all potential goof ups for you. For example, the first recipe I tried called for 2 or 3 tablespoons of water. WATER?! WTF? Who wants watery salad dressing? Not this girl! Hell no. To my way of thinking, a carrot stick should stand at attention when you plunk it down into this creamy goodness. At least for a little while. If you do feel the need to thin out your own version of this dressing, go right ahead. But I don’t want to hear about it. That would be a sacrilege.
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)
How To Do This:
- 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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