If I were to write Blue Cheese Dressing a letter, it would definitely be a love letter. And, a really, really mushy one at that. My obsession with this dreamy hunk of blue cheese love began at a very early age and, after one bite of its magnificent divineness, I have never looked back.
But, seriously, what’s not to love about this completely marvelous concoction of mayonnaise and blue cheese? It’s the perfect foil for hot and spicy chicken wings. It’s fabulous as a dip for crudités. One wouldn’t even think of ordering a Cobb Salad without it. And it would be a sin…an absolute sin…to not serve it over romaine lettuce with bits of nice, crispy bacon and ripe cherry tomatoes, alongside a thick and juicy grilled New York strip (crowned with oven-roasted mushrooms, of course!). H-e-a-v-e-n. Sheer heaven.
I, like my Poppa, favor a cheese that “bites you back” so, Stilton, that English King of Stinky Cheeses that ranks as one of the world’s top three blues, is my choice for this dressing. It’s rich and creamy with a slightly crumbly texture and has those gorgeous blue-green veins running through the cheese. It’s well-worth the trip to a reputable cheesemonger to purchase it.
I highly recommend it.
The Stock Pot: Fundamental Recipes – Homemade Blue Cheese Dressing
- 1 cup mayonnaise
- ⅓ cup buttermilk
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 2 teaspoons white wine vinegar
- pinch of sugar
- kosher salt and freshly ground black pepper
- 6 ounces crumbled blue cheese
- In a bowl, whisk together the mayonnaise, buttermilk, garlic powder, onion powder, vinegar and sugar. Whisk until smooth. Season to taste with some salt and pepper. Fold in the blue cheese.
Planning: This makes a very thick dressing – you can add a little more liquid if you like a looser dressing (and maybe an extra pinch of sugar to balance the tang if you do). You can also substitute milk, cream or half-and-half for the buttermilk, if desired. The dressing will keep for several days in an airtight container in the fridge.
Product Purity: Stilton is my choice for this lovely dressing, but you can use any other blue cheese you like.