Gorgonzola Cheese dressing like the Chop House
- Carbohydrate 6.050525 g
- Cholesterol 0 mg
- Fat 0.007825 g
- Fiber 0.0632468744989019 g
- Protein 0.1056328125 g
- Saturated Fat 0.002074 g
- Serving Size 1 1 Serving (13g)
- Sodium 2.6479375 mg
- Sugar 5.9872781255011 g
- Trans Fat 0.000490750000000001 g
- Calories 23 calories
Step-by-step
- Mix all ingredients in a blender, its that easy, and you will have a rather tasty dressing, which you may call your new House dressing, chow
Limited counter space and a standard jar dictate that cold emulsified dressings require proper blending technique to prevent oil separation. When working with commercial ranch as a base, the consistency relies heavily on the emulsifiers already suspended within that dairy product. Raw minced garlic should be microplaned rather than hand-chopped if you want to avoid sharp, pungent pieces dominating the palate in every single spoonful.
Swapping the orange juice concentrate for fresh citrus juice introduces excess water content that will thin the emulsion rapidly, so a reduced reduction is necessary to maintain thickness. Butterscotch flavoring provides a distinct residual sweetness that mimics aged steakhouse house dressings, yet almond extract offers a nuttier, less cloying aromatic profile if the sweetness proves overpowering. Whisking the gorgonzola gently by hand after the initial blend preserves distinct pockets of cheese rather than pulverizing them into a homogeneous paste.
Dairy-based emulsions generally hold in a sealed glass jar at a temperature between 34 and 38 degrees Fahrenheit for up to four days before the garlic degrades the overall flavor profile. Freezing is entirely out of the question because the high water content in the ranch and juice will break the emulsion permanently upon thawing, resulting in an unappealing watery separation.
