Blue Cheese Dressing
- Total Time
- 2 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup mayonnaise, preferably homemade
- 2tablespoons finely chopped onion
- 1teaspoon finely minced garlic
- ¼cup finely chopped parsley
- ½cup sour cream
- 1tablespoon lemon juice
- 1tablespoon white wine vinegar
- ¼pound crumbled blue cheese
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (5 servings)
451 calories; 47 grams fat; 12 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 22 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 537 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
Combine all the ingredients in a mixing bowl. Chill until ready to serve.
Private Notes
Comments
Unbelievably good. I will NEVER buy blue cheese dressing again. Used the dressing to top iceberg wedge salads. Just before I served them, they were topped with a small hit of crumbled bacon, minced red onions and a couple of cherry tomatoes sliced in half. The room was completely silent as people ate. When they came up for air they raved about the dressing. It was that good.
After testing different ingredients, found that the key was the blue cheese. Using crumbled blue cheese caused dressing to break down in a day or two. Using gorgonzola, large chunk and then crumbled right before addition meant that it would not break down at all. I had though that it might be the sour cream or mayo, but tried different manufacturers and low fat didn't make a difference, although perhaps it might for some specific instances..
Crumble a chunk of the best blue cheese you can afford. Avoid those cups of cheese crumbles in the market. Makes a big difference.
The base if this is great but it dies not call for enough blue cheese. I made a double recipe using 1 1/4 lbs of crumbled blue cheese. Added 1 Tbsp Worcestershire too and a splash of Tabasco.
This recipe is a keeper! This was absolutely delicious-- 5/5 stars. I can't believe I had never made it before. It came together in an about 15 minutes while dinner was heating in the oven. It kept for about 4-5 days in the fridge and I wanted to dip and dollop it on everything I could. I was a bit leery about the raw garlic and onion, thinking it might be a bit too powerful, but no, it was just right. I followed the recipe fairly closely, with a few modifications: I used Greek yogurt (no sour cream on hand), used a bit less blue cheese, and at the end I tossed in a little bit more red onion (it could take it). Final product was restaurant worthy. We LOVED it with the Greek yogurt so not sure I want to try sour cream next time. This recipe has earned a permanent spot in my favorite recipes collection. Thanks, NYT Cooking team!!
Really spectacular. I used half Helman's Mayo and half Kewpie Mayo and was very happy with the result. Great on Buffalo Wings!