Salad dressing recipes
Blue cheese salad dressing
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6 min
General
Ingredients
- 1 garlic clove, chopped 1 garlic clove, chopped
- 1 tbsp Dijon mustard 15 ml Dijon mustard
- 2 tbsp white wine vinegar 30 ml white wine vinegar
- 2 tbsp fresh lemon juice 30 ml fresh lemon juice
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 1/3 cup olive oil 80 ml olive oil
- 1/3 cup sour cream 80 ml sour cream
- 3/4 cup crumbled blue cheese 180 ml crumbled blue cheese
- 2–4 tbsp water 30–59 ml water
- 1/3 cup crumbled blue cheese (to be added at the end, this will give a chunky texture to the dressing) 80 ml crumbled blue cheese (to be added at the end, this will give a chunky texture to the dressing)
Method
In a blender or food processor blend together the garlic, mustard, white wine vinegar and lemon juice until smooth. Taste, adjust with salt and pepper to taste and blend a bit more.
With the motor running start adding the olive oil in a slow, continuous stream, and blend until the mixture is smooth.
Add the sour cream, the blue cheese, and water, enough until you get the desired consistency. Blend the dressing until it is well combined. Transfer to a bowl and stir in the extra blue cheese for a chunkier texture.
Refrigerate for several hours before using (the more time it is refrigerated, the better the flavour and aroma it develops).
Makes about 1 1/2 cups.
With the motor running start adding the olive oil in a slow, continuous stream, and blend until the mixture is smooth.
Add the sour cream, the blue cheese, and water, enough until you get the desired consistency. Blend the dressing until it is well combined. Transfer to a bowl and stir in the extra blue cheese for a chunkier texture.
Refrigerate for several hours before using (the more time it is refrigerated, the better the flavour and aroma it develops).
Makes about 1 1/2 cups.
Cook's notes
You can adjust the thickness / consistency of the dressing by reducing or increasing the amount of water used. More water makes the sauce thinner, less water makes it thicker.
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