Bleu Cheese Dressing

[SheilaAnn]

Bleu Cheese Dressing
★★★★★
Sauces, Spices, Etc
Difficulty: Easy

Description:
My riff on bleu cheese dressing from Islands.

Ingredients:
6 oz bleu cheese crumbles
4 oz mayo
1 oz sour cream
1 oz half and half
.5 oz lemon juice
dash black pepper
dash cayenne, yes, cayenne pepper

[ssandy_561]

Love me some bleu cheese dressing. From salad to wings to day old pizza and even as a condiment on a crispy Buffalo chicken sandwich. I can’t get enough.

[Donw]

Thank you. Wouldn’t have thought to put in a dash of cayenne but it sounds really good.

[pasmom]

I use white pepper instead of cayenne, it offers a bit of kick.

[texastweeter]

Imma blend that up and then add a straw....blue cheese smoothie!

[MBMorgan]

Thanks!

[Steve R.]

...

[SheilaAnn]

I should mention that this is super thick! I grate as much bleu cheese as I can and then just let the rest of the crumbles stir in.

[texastweeter]

Maytag crumbles so we'll, and I'd strong so I'm gonna go with it first.

[Smoker_Boy]

You may have all the bleu cheese in the world that has my name on it.

[DTro]

Thanks SheilaAnn

[Purc]

I love blue cheese dressing and thanks for sharing. BTW. Maytag Blue Cheese melted on a rare to med rare steak is great.

[SheilaAnn]

Davek8282 I’m never without bleu cheese compound butter. Sometimes, I’ll put garlic in it, ondaroad. I just slice off rounds from the freezer log.

[Davek8282]

SheilaAnn I may try Garlic next time I make some are you using fresh or granulated?

[SheilaAnn]

Davek8282 I’ve done both, but prefer fresh. And I use a garlic press. But if you have mad skillz mincing, that will work too!

[hoovarmin]

Thanks for the Paprika file!

[Prof Bunky]

Bleu Cheese Dressing
★★★★★
Sauces, Spices, Etc
Difficulty: Easy

Description:
My riff on bleu cheese dressing from Islands.

Ingredients:
6 oz bleu cheese crumbles
4 oz mayo
1 oz sour cream
1 oz half and half
.5 oz lemon juice
dash black pepper
dash cayenne, yes, cayenne pepper

That's about how the Missus does it.

[MBMorgan]

SheilaAnn - Question: Should I assume that the 6 ounces of bleu cheese is by weight and that all the others are by volume? Or is everything by volume?

[SheilaAnn]

MBMorgan Weight for the cheese, volume for everything else. This recipe was massively scaled down from a commercial (production) recipe and I just kept it as written.

[MBMorgan]

Thanks!

[IowaGirl]

The density of the mayo, dairy, lemon juice are roughly similar to water, so one could use "weight ounces" for these ingredients too, rather than fluid ounces.

[surfdog]

Speaking of super thick… Many MANY years ago when I was a kid, my father was the purchasing manager for a large restaurant chain. Salesman would come in all the time and leave all sorts of samples.

One day a salesman left him with a metric ton of bleu cheese dressing. “Take it home, see how your friends & family like it.” So he did.

Sometime later, the salesman returned and asked how we all like it. My father said we loved it and a couple of his boys couldn’t get enough. (One of them being me.) He then asks my father, “What did you cut it with?” To which my father pretty much replied, “Do what now?” LOL “Well no wonder they loved it! That’s supposed to be cut to thin it out.” FWIW, it was fine just the way it was…and when my father followed the instructions he was given…it was just sort of “meh” and no different from many of the countless commercially available dressings. So yeah, thick is ok. ;-)

[SheilaAnn]

surfdog what a great story! The recipe above calls for Maytag bleu. I upcurrently use Point Reyes bleu because I can grab it anywhere.