My blue cheese dressing recipe by popular demand a follow up to my previous post.
There is a saying among chefs and food connoisseurs, that the better the ingredients the better the food will be. I subscribe to this theory and try to practice it in all my cooking endeavors. Since the dressing is Blue Cheese we need to focus on the main ingredient: The Cheese
So, with that said, let’s talk about Blue Cheese, there are many different varieties of blue cheese to choose from.
Most people are familiar with the French Roquefort, the grand daddy of all blue cheese. This of course can only be named Roquefort, if it comes from the milk of Laucane sheep and is aged in the caves of Roquefort-sur Soulzon in the France. ( clearly not everyone can get this in their local grocery stores or is willing to pay the price for it when they find it)
There are people who prefer and support the British version of Blue Cheese, also known as Stilton which has more of a crumbly texture to it.
Let’s not forget there is Gorgonzola from Italy (named after the town near Naples) and I could go on and on. There are other blue cheese varieties, which are less pricey and still very good from Spain and Germany.
I prefer the Point Reyes Newer Blue not the Original Blue, yes you guessed it, it is from Point Reyes in California. It has more of a sweet and savory flavor to it.
As to the recipe that is easy:
- 3 ounces of crumbled Point Reyes Newer Blue Cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup whole milk (or if you can get find buttermilk or make it yourself)
- 1 tablespoon freshly grated lemon zest
- 1/8 teaspoon kosher salt (if you like it saltier, I prefer to skip this ingredient)
- 1 teaspoon of fresh lemon juice
- 1/2 teaspoon of honey (some prefer sugar)
- 1 tablespoon of freshly minced flat leaf (Italian) parsley
- freshly ground black pepper ( I usually skip this, since Diane cannot have spicy food)
I like to add all the ingredients in a mixing bowl except for the Blue Cheese, blend it together well with a fork once it is done to my satisfaction, then I like to crumble by hand the cheese. I love the idea that it is chunky.
If you prefer a smoother version, then freeze the cheese and grate it into the dressing and work it in. Some people will wonder what kind of dressing it is, since they do not see the chunks of blue cheese and they must guess at the flavors. Keep it in the refrigerator for about four or five hours before you serve it to your guests.
For your convenience here is a link to the Cheese in case you can not get it in your local store please order it online
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