Do a web search for blue cheese dressing and you’ll come across this incredible offering from some guy named Bill. It’s posted over at AllRecipies.com, and it is quite simply the most delicious salad dressing I have ever tried. I’ve modified the recipe slightly to try to mitigate the fat content without sacrificing the flavor.
What you’ll need:
- ¾ cup light sour cream
- 1 ⅓ cup mayonnaise
- 1 Tsp Worchestershire
- ½ Tsp dry mustard powder
- ½ Tsp granulated garlic or garlic powder (prefer the former to the later)
- ½ Tsp salt
- ½ to 1 Tsp fresh, finely ground black pepper
- ⅓ cup finely crumbled, good-quality blue cheese
- Skim milk
Place into a bowl the first seven ingredients.
Whisk together until smooth.
Even if your blue cheese comes crumbled, get out the chef’s knife and crumble it even more.
Put aside the whisk and get out a spatula. Blend in the blue cheese.
Here’s what you get in the end:
You’ll best be served by making this at least one day before use to allow the blue cheese flavor to better permeate throughout the dressing. Also note that this is an incredibly thick dressing, especially after it’s sat in the refrigerator overnight. So, if you like your dressing thinner, mix in a little skim milk. But go easy. Thicker means richer when it comes to this dressing. That’s especially true if you’re thinking of using this as a dip with your favorite Buffalo chicken wings, or as a vegetarian party dip for raw broccoli and carrot and celery sticks.
I especially enjoy this blue cheese delight on spinach with cranraisins, bacon bits, and coarsely chopped pecans or walnuts. It’s also great on sliced tomato and fresh basil, or as the star attraction in a Wedge Salad.
Today’s wine pairing lesson — A good blue cheese is both salty and tangy. It assaults the tongue with an explosion of flavor. It is, in other words, the perfect compliment to the typically bland salad ingredients. But that salty tanginess means that you’ll have to find a wine that tones it done considerable. What counteracts spiciness? Sweetness. But don’t overdo it, especially if you’ll be serving hearty reds after the salad course. That leaves out the dessert wines such as Sauternes or a honey-sweet Muscato. So, moving down the sweetness scale toward dry we arrive at the semi-sweet Rieslings. If, on the other hand, this salad is your main course, then by all means go with a super-sweet dessert wine.