Bleu cheese is one of those things that has much controversial surrounding it. You love it or you don’t. If you don’t there is a chance your mind is made up and you are never trying it again. That was me. My husband loves it, I tried his bleu cheese salad one night at a restaurant and whelp- YUCK.
Then, we took a trip to San Diego and upon Kadee’s recommendation we visited Ho-Dad’s. A greasy, hole-in-the-wall burger joint on a shopping strip next to the beach. You can sit and watch surfers and girls in bikini’s stroll by while you wait and anticipate the best burger (ugh, and the fries!) in the world. (see more here)
Since this burger, I have been more brave, but still treading lightly when it comes to blue cheese and blue cheese dressings. I have discovered- that much like cookies, and cakes there are required ingredients to make this recipes awesome.
For instance, for a cookie you need sugar, and butter, and flour, eggs, some type of rising ingredient (or a substitute that could replace each of these food’s function i.e. gluten free flour, applesauce etc…) and depending on the amounts and qualities can change the type of cookie you get in the end right? That’s why there a a gazillion cookie recipes out there.
It’s the same for blue cheese dressing. I have researched and tried different recipes. Some came out bland, some just boring, but THIS recipe is the best.
For blue cheese sauce/dressing you need a mayo + a dairy (like milk, or sour cream) + an acid (lemon juice or a vinegar)+ blue cheese.
But how much and what kind?! That’s what I have spent like months trying to get right. Cause the right combination is to die for. TO die for. Trust me, if you are not a blue cheese friend, you should try it for you next BBQ on your hamburger. If I’m honest- I really love this sauce on my meat and dipping potatoes in… I think that’s the best place to start your blue cheese experience. JUST…like…this.
- 5 oz blue cheese
- 1 cup mayo
- 3/4 cup heavy cream
- 2 T white wine vinegar
- 1 teaspoon sea salt
- couple twists of fresh ground pepper
- For smooth dressing place all ingredients in a food processor and blend until smooth.
- Or, you can mix all ingredients in a bowl and stir until combined.
- Let dressing marinate for an hour or more before serving.
- Refrigerate leftovers in an air tight container