I CANNOT have enough bleu cheese in my life. I am a member of “The Bluer, the Better” society.
My mom would make my dad’s favorite dressing for his birthday every year. It was a creamy, reddish Roquefort, and I remember stealing little nibs of cheese when she wasn’t looking. I absolutely loved it. Even her telling me the “blue” was actually mold did not temper my passion.
To this day I remain an ardent devotee. *
I mean, who doesn’t need a little Penicillium in their life?
I like this recipe because it is less oily than so many other creamy bleu cheese dressings. Substituting sour cream and buttermilk for mayo lightens it up a great deal. It also makes it a great “drizzling” dressing for those dishes that need a little decoration.
Cheese is a principal player in this dressing, so choose a robust, veiny bleu.
Is there a difference among bleus, you ask?
Well, yes. Thank you for asking.
These are categorized from mild to strong:
- Gorgonzola is Italian and made from goat’s milk and/or unskimmed cow’s milk. It is robust, aromatic, and creamy. The texture ranges from soft and crumbly to firm.
- Danish Bleu is made of cow’s milk. It was created to mimic Roquefort in terms of texture and taste; however, it is milder than Roquefort. It is creamy and semi-soft.
- Stilton is also made of cow’s milk. Strong but less spicy than Roquefort; creamy.
- Maytag, an American cheese, is a product of cow’s milk and like Danish Bleu was designed to rival Roquefort. Its flavor is tangy, and it will practically melt in your mouth.
- Roquefort is French and made from sheep’s milk. It has a sharp, distinctive bite and a crumbly texture.
It is essential that you crumble your own cheese as opposed to buying cheese that is pre-crumbled. Pre-crumbled cheeses are covered in waxy stuff that will detract from the essence of this gorgeous bleu. I also recommend slightly freezing the cheese to make it easier to crumble. Use a fork for best results.
The dash of hot sauce adds an almost indiscernible yet essential piquancy.
This dressing is so good I am tempted to slather it all over my body just so I can lick it off. Too much information? Well, it is also delicious on garden fresh vegetables, fries, sweet potato chips, steak, hamburgers, pears, as a dressing, a sauce, as a dip…the list goes on.
Enough blogging BLAH BLAH BLAH. Let’s get to the recipe!
If you make this dressing, I’d love to hear about it! Comment below and tag #nakedepicurean in your Instagram photos.
Buttermilk Bleu Cheese Dressing
- ½ cup mayonnaise
- ¼ cup buttermilk
- ½ cup sour cream
- 2 cloves of garlic, crushed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon
- 1 sprinkle of hot sauce
- 2-ish ounces blue cheese (plus more for crumbling)
1. Combine first 7 ingredients in a bowl. Whisk until well-mixed.
2. Add bleu cheese and stir gently to combine. Season with S&P.
3. Chill before serving.
*If someone can recommend a good bleu that does not contain rennet, I’d love to hear about it.