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Blue Cheese Recipe Help
Posted on 7/17/21 at 1:29 pm
Posted on 7/17/21 at 1:29 pm
I am looking for a good Blue Cheese salad dressing recipe. If you can post yours or one you use I would appreciate it.
6
Posted on 7/17/21 at 1:38 pm to NOLATiger71
I don't think I've ever made it. I use the Cousin's blue cheese dressing. It's quite good. It has a generous amount of blue cheese, but if I want it to have more, I sometimes throw in some extra or some gorgonzola. Just depends on how strong I want it at the time.
Posted on 7/17/21 at 1:43 pm to Gris Gris
I do like cousins as well. I have made the copy of the creole tomato and it’s excellent.
Posted on 7/17/21 at 1:43 pm to NOLATiger71
Mayo, Sour Cream, Blue Cheese Crumbles, a little bit of milk, garlic, salt. Don't make it harder than it has to be. Ratio of mayo to sout cream is up to you. I go 50 50.
Posted on 7/17/21 at 1:52 pm to goldennugget
Assuming the milk is added to the consistency or thickness I want? Last night I made my first try at BCD using what I found online called “the best blue cheese dressing”. It was good but was thinner than I wanted. I think the milk thinned it out.
Posted on 7/17/21 at 1:57 pm to NOLATiger71
Did you use regular milk or buttermilk? I would likely use buttermilk for a thicker richer result, but you could omit the milk if you prefer the texture you had prior to adding it.
Posted on 7/17/21 at 2:05 pm to NOLATiger71
Yea, try it with the buttermilk, and if you have an immersion blender blend it up. I will add 1/2 the blue cheese and blend and then add the rest of the blue cheese in chunks after everything is blended.
Posted on 7/17/21 at 2:14 pm to Gris Gris
I used regular milk, I will try buttermilk.
Posted on 7/17/21 at 6:02 pm to NOLATiger71
Use buttermilk and use half what is called for. Then, add buttermilk to the consistency you desire. Remember that it will thicken when chilled and you may need to thin again to get the consistency you’re after
Posted on 7/17/21 at 7:27 pm to NOLATiger71
Standard commercial kitchen recipe is
60/40 mayo and sour cream
Salt pepper and garlic powder
Little Worcestershire, little red wine vinegar
Bleu cheese
If you want it smooth blend it, If you want it chunky fold the cheese in with a spatula.
If you need to thin it, milk or a little cream is fine
60/40 mayo and sour cream
Salt pepper and garlic powder
Little Worcestershire, little red wine vinegar
Bleu cheese
If you want it smooth blend it, If you want it chunky fold the cheese in with a spatula.
If you need to thin it, milk or a little cream is fine
Posted on 7/17/21 at 7:32 pm to NOLATiger71
This is a great recipe. It is in the old Betty Croker cookbook too. My mother gave me that book when I went off to college and it has been a huge help to me over the years.
LINK
This one is made with cream cheese, mayo, half and half and blue cheese. I like it thick.
LINK
This one is made with cream cheese, mayo, half and half and blue cheese. I like it thick.
This post was edited on 7/18/21 at 12:30 pm
Posted on 7/18/21 at 4:25 am to I B Freeman
Link is broken. It's returning a 404 error.
Posted on 7/18/21 at 12:13 pm to LsuFan_1955
Posted on 7/18/21 at 7:18 pm to NOLATiger71
Blue Cheese
half and half or buttermilk
lemon juice
if use half and half use generous amount of lemon juice
half mayo, half sour cream
lots of black pepper
salt to taste.
Mush up the first half or more of blue cheese, add the remaining bit at end, let sit for a couple hours.
half and half or buttermilk
lemon juice
if use half and half use generous amount of lemon juice
half mayo, half sour cream
lots of black pepper
salt to taste.
Mush up the first half or more of blue cheese, add the remaining bit at end, let sit for a couple hours.
Posted on 7/19/21 at 10:12 am to NOLATiger71
Use white pepper instead of black. Don't skimp on the blue cheese crumbles. We add chopped parsley to give it a little color. Use equal parts sour cream and mayo. Get to your consistency with milk/ butter milk. The more milk you add you need to add more spice. Salt ,pepper, garlic ( don't use garlic powder) whatever else you think might work.
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