Chunky Blue Cheese Dressing
I love Blue Cheese dressing and can't find one in a store that I like. I found this recipe and it's the only one I use.
I love Blue Cheese dressing and can't find one in a store that I like. I found this recipe and it's the only one I use.
- Carbohydrate 8.52218746208226 g
- Cholesterol 28.4572854084821 mg
- Fat 16.4255738108079 g
- Fiber 0.0775279732894226 g
- Protein 4.67432001398223 g
- Saturated Fat 6.4061734731843 g
- Serving Size 1 1 Serving (75g)
- Sodium 451.894459433338 mg
- Sugar 8.44465948879283 g
- Trans Fat 1.02056940208323 g
- Calories 197 calories
Step-by-step
- Combine mayonnaise, sour cream and buttermilk, mixing well
- Add remaining ingredients mixing thoroughly
- For best results: refrigerate for 24 hours before serving
Mayonnaise provides the primary fat emulsion that coats the palate and carries the sharper volatile compounds of aged cheese. Commercial dressings often rely on heavy stabilizers and gums to mimic thickness, whereas combining mayonnaise with a full cup of sour cream yields natural viscosity without additives. Buttermilk thins the heavy base just enough to pour, introducing lactic acid that brightens the dense dairy fats. Grated onion releases cellular juices directly into the mixture rather than harsh, discrete chunks. Minced garlic adds allicin, which mellows over hours in the presence of acid. White pepper delivers heat without the black specks that disrupt a uniform white sauce. Worcestershire sauce and Tabasco supply free glutamate and capsaicin, deepening the savory background beneath the funk of the blue cheese. Pre-crumbled cheese from a tub often contains cellulose powder to prevent sticking, which coats the pieces and blocks them from melting slightly into the surrounding liquid. Purchasing a solid wedge of blue cheese and crumbling it by hand ensures proper surface texture and superior flavor release. Allowing the finished bowl to rest in the refrigerator for twenty-four hours permits the salt to draw moisture from the cheese and fuse the individual elements into a cohesive emulsion. Serve this dressing alongside a wedge of crisp iceberg lettuce, where the high water content and cold temperature offer a clean contrast to the heavy, fermented dairy fats.
