My wife and I LOVED this recipe. Well worth it. Enjoy!!!
- Carbohydrate 13.2236365276307 g
- Cholesterol 26.07075 mg
- Fat 22.0392597916667 g
- Fiber 0.100987499554952 g
- Protein 2.765078125 g
- Saturated Fat 5.5293339375 g
- Serving Size 1 1 Serving (73g)
- Sodium 511.068611103707 mg
- Sugar 13.1226490280758 g
- Trans Fat 1.16316527083333 g
- Calories 256 calories
Step-by-step
- In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce.
- Season with mustard, garlic powder, salt and pepper.
- Stir in blue cheese.
- Cover, and refrigerate for 24 hours before serving.
Commercial blue cheese dressings often rely on heavy doses of xanthan gum to mimic the viscosity that proper resting time achieves naturally. When preparing a cold-emulsified dairy sauce like this one, home cooks frequently sabotage the texture by rushing the blending phase or serving the mixture immediately before the fat globules have time to fully absorb the ambient seasonings. Whisking mayonnaise and sour cream together demands an aggressive mechanical action to break down the water droplets suspended in the egg-and-oil matrix, ensuring a uniform base that can support heavy chunks of aged curd without pooling liquid on the plate. Incorporating Worcestershire sauce, garlic powder, and black pepper directly into this base before adding the cheese allows the salt-soluble proteins to dissolve completely rather than forming gritty pockets. Furthermore, skipping the mandatory twenty-four-hour refrigeration window denies the blue-green Penicillium roqueforti mold spores adequate time to osmoticize their pungent, earthy compounds into the surrounding lipid network, resulting in a sharp, disjointed flavor profile instead of a cohesive sauce. While pre-crumbled blue cheese offers convenience, buying wedges and breaking them down by hand prevents the cellulose coating often added to packaged crumbles from absorbing moisture and turning the dressing pasty. As the mixture sits covered in the refrigerator, the dairy fats firm up slightly, transforming a loose mixture into a spoonable condiment with a thick, clinging consistency that coats crisp romaine lettuce leaves evenly without sliding off into the bottom of the bowl.
Leftover dressing holds safely in an airtight container for up to five days at a constant refrigeration temperature below forty degrees Fahrenheit, though the garlic flavor will intensify significantly by day three. Utilizing extra portions beyond the salad bowl works exceptionally well as a robust finishing spread for hot seared flank steaks, or as a cooling dip for buffalo wings where the high fat content successfully tempers capsaicin heat.
