September 11, 2012

Homemade Blue Cheese Dressing

My homemade blue cheese dressing

Whether you spell it Blue Cheese or Bleu Cheese...  most people either love it or hate it.  I admit, when I married my husband I was in the 'hate it' crowd.  To be blunt?  I thought blue cheese smelled like vomit and tasted like old stinky socks.  Then again, I was still a teenager, raised in a tiny town in the Midwest and my first and only taste of bleu cheese was from a store bought jar of dressing.   Needless to say, I avoided blue cheese for the next ten years or so.  Then, hot wings with celery sticks and blue cheese dressing exploded on the menu's everywhere...  and I started to taste more versions of blue cheese dressing.

What I found was some were incredibly good and others?  Not so good.  But now that I had an interest in this style of dressing, I was happy to play with a few recipes and find one to make my own.  And I did.  And I've been making this one for about 12 years now.

The brand and style blue cheese you use is going to make all the difference!!!   If you don't like the taste of this dressing the first time, try it again in a couple weeks with a different brand of cheese.  I currently love the Amish Blue Cheese I get at Sam's Club (this one) but you can use any style you wish.

My Favorite Blue Cheese Dressing

1/2 c good, name brand mayonnaise or homemade (not a cheap, off brand)
1 c sour cream
1 clove garlic, pressed (enough to equal about 1/2 teaspoon)
1 T white vinegar (I prefer rice wine vinegar but any white will do)
3 t lemon juice
1/2 c blue cheese (I use more like 3/4 but we like a lot of blue cheese in ours!)
salt and fresh cracked black pepper

Using good quality mayonnaise, a good quality blue cheese, fresh garlic and fresh cracked black pepper is key to the flavor of this dressing but if you want to use garlic powder, canned black pepper and any blue cheese you can certainly do so and still get a very delicious dressing!   Mix all the ingredients, and CHILL for at least 2-3 hours and overnight if you can before serving.  The flavor is going to completely change after being chilled overnight.  I keep ours in a washed and dried jar with a screw lid that I've labeled - as we often have 2 or 3 different homemade dressings in the refrigerator.

We love EXTRA blue cheese in ours.  You can also process it in a blender if you prefer it SMOOTH instead of chunky

We make homemade blue cheese, ranch and Italian dressings and keep them in labeled screw top jars

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