Buttermilk Blue Cheese Dressing
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
- 4ounces blue cheese, like Roquefort, crumbled
- ¼cup buttermilk
- 2tablespoons mayonnaise
- 1tablespoon olive oil
- 1teaspoon hot sauce
- 1teaspoon lemon juice
- 1dash Worcestershire sauce, to taste
Nutritional analysis per serving (4 servings)
191 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 7 grams protein; 612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.
Private Notes
Comments
Yes, you can safely keep this refrigerated in an air-tight container (preferably glass) for up to 7 days. Be mindful that the flavor balance will change subtly so you'll want to taste & adjust the seasoning just before you use it. Because of the buttermilk you may also see some liquid separation...just stir it well before you serve it. I like to add a whisper of garlic and several grinds of black pepper. Avoid plastic containers to prevent flavor transfer into the dressing.
Does this "keep"? Or should it be used right away?
The *KEY* is to make this ahead of time! I made this at 11am and it was perfect at 6pm I used a CUP of buttermilk and 5.5 oz of a Wedge of grocery store blue cheese (not crumbles). 3/4 cup buttermilk w/4 oz blue cheese would work. I skipped the oil & hot sauce. I put in a lot of fresh ground black pepper, but will use powder white pepper next time. Used about 1 TBSN mayo. I love Worcestershire but not sure it works "raw". Agree that Gorgonzola could be good. I used 1/4 tsp dried dill & basil.
I made this and, uncharacteristically, I followed the directions pretty closely. This was the best-tasting blue cheese dressing that I can remember having.
The first time I made it as written, adding a touch more hot sauce (Frank’s), lemon juice, and Worcestershire to taste. The only addition was several grinds of black pepper. It was very good. It thickened up considerably in the fridge and I thinned it down with more buttermilk, which made a delicious salad dressing. Making it a second time, I omitted the Frank’s because my husband and I both found the pinkish color off-putting. I also added a couple shakes of garlic powder. This really did it for us - my husband said it was the ideal blue cheese dressing. About to enjoy it with some Buffalo wings, celery, and carrot sticks.
Excellent. If you’ve got no buttermilk, DIY by adding two teaspoons of white vinegar to whole milk. Let sit 10-15 minutes - or until a bit clumpy - then whisk it smooth and add to recipe.