Randy Chandler
Blue cheese dressing is a popular salad dressing and dipping sauce. It is a mayonnaise-based creamy dressing with crumbled blue cheese. The earliest recording of the recipe is in the Edgewater Beach Hotel Salad book in 1928, but it was called Roquefort dressing. Blue cheese is a type of Roquefort, which is made from ewe's milk and matured in caves. The higher the quality of blue cheese used, the better the dressing will taste.
| Characteristics | Values |
|---|---|
| Ingredients | Blue cheese, buttermilk, sour cream, mayonnaise, lemon juice, salt, pepper, garlic powder, vinegar, sugar, milk, heavy whipping cream, onion powder |
| Common Add-Ins | Greek yogurt, parmesan, whole milk |
| Preparation | Mash blue cheese and buttermilk together in a bowl with a fork until the mixture resembles large-curd cottage cheese. Whisk in the remaining ingredients and stir in blue cheese. |
| Storage | Store in an airtight container in the refrigerator for up to two weeks. |
| Uses | Salad dressing, dip for wings, crudités, jalapeño poppers, grilled steak, spread for sandwiches, burgers, wraps |
| Variants | Blue cheese vinaigrette, gorgonzola dressing, Roquefort dressing |
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What You'll Learn
Blue cheese and buttermilk
Blue cheese is a generic term for cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the penicillium mold. It is often relatively low in fat but high in sodium and a good source of protein, calcium, and phosphorous. The cheesemaking process involves piercing the cheese with stainless steel needles to create crevices for oxygen to interact with the cultures and allow the blue mold to grow from within.
Buttermilk is a dairy product made from the liquid leftover after churning butter from cultured cream. It has a higher fat content than regular milk and a tangy flavor. Now, let's explore how blue cheese can be made using buttermilk:
When making blue cheese with buttermilk, the process begins with heating the buttermilk to 78°F. At this temperature, the desired cultures, such as penicillium roqueforti or penicillium glaucum, are added to the warmed buttermilk and stirred well. The mixture is then left to culture for a specific period, allowing the bacteria to develop and ripen the buttermilk. This step is crucial for the formation of the blue cheese flavor and texture.
After culturing, the mixture is typically ladled into containers to facilitate drainage and formation into cheese wheels. At this stage, additional cultures or bacteria, such as Brevibacterium linens, may be added to enhance the flavor and aroma of the blue cheese. The cheese wheels are then drained and salted, either through brine salting or dry salting, to prevent spoilage during aging.
The cheese wheels are then pierced with stainless steel rods or needles, creating channels for oxygen to circulate within the cheese. This process, known as "needling" or "spiking," encourages the growth of the blue mold and contributes to the characteristic blue veins of the cheese. The wheels are then aged for approximately 60 to 90 days, during which the blue mold and bacteria continue to develop, creating the distinct flavor, aroma, and texture of the blue cheese.
It's important to note that the cheesemaking process can vary slightly depending on the specific type of blue cheese being crafted and the cheesemaker's techniques. Additionally, the type of milk used, the diet of the animals, and the aging environment can all influence the final product, resulting in diverse flavors and characteristics among different blue cheeses.
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Adding mayonnaise
To make a basic blue cheese dressing with mayonnaise, you'll need:
- Mayonnaise
- Sour cream
- Blue cheese
- Buttermilk
- Vinegar
- Sugar
- Garlic powder
- Salt and pepper to taste
First, mash the blue cheese and buttermilk together in a small bowl with a fork until the mixture resembles large-curd cottage cheese. Then, stir in the sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season with salt and pepper to taste. You can adjust the consistency of the dressing by adding more or less buttermilk, or even whole milk, to get it to your desired consistency.
Some people also like to add a dash of Worcestershire sauce, lemon juice, or hot sauce to their blue cheese dressing for an extra kick of flavour. If you're making a larger batch, you can store the dressing in an airtight container in the refrigerator for up to two weeks, or up to 10 days according to another source.
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Additional ingredients
The main ingredient in blue cheese dressing is, of course, blue cheese. However, there are a number of additional ingredients that can be used to make this popular salad dressing and dipping sauce.
The base of the dressing is typically made with buttermilk, mayonnaise, and sour cream. These ingredients are whisked together with lemon juice to create a creamy texture. The blue cheese is then stirred in, so that there are still crumbles of cheese in the dressing.
Some recipes suggest adding whole milk in place of buttermilk for a milder flavour. Other recipes suggest adding Greek yoghurt, or a combination of sour cream and mayonnaise, to create a lighter texture.
For seasoning, salt and pepper are typically added to taste. Some recipes also include garlic powder, vinegar, sugar, and Worcestershire sauce.
There are many different types of blue cheese that can be used, each with its own unique flavour and intensity. Some popular options include Roquefort, which is made from sheep's milk and has a strong flavour, and Gorgonzola, which is made from cow's milk and has a milder flavour. Other options include Point Reyes Blue, Hook's Blue Paradise, Great Hill Blue, Oregon Blue, Bayley Hazen Blue, and Maytag.
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Consistency
The consistency of blue cheese dressing can vary depending on its intended use and individual preference. For example, a thicker consistency is better suited for dipping, while a thinner consistency is more appropriate for drizzling or dressing salads.
To achieve a thicker consistency, several recipes recommend reducing the amount of lemon juice or buttermilk used. One recipe suggests that whole milk can be used in place of buttermilk for a milder flavour, which may also affect consistency. Additionally, the type of blue cheese used can impact the consistency. For instance, Roquefort, a French blue cheese made from sheep's milk, is described as having the strongest flavour and may contribute to a thicker dressing. On the other hand, Gorgonzola, an Italian blue cheese made from cow's milk, is known for its mild flavour and creamy character, making it suitable for spreading.
To thin out the dressing, additional buttermilk or milk can be added. Buttermilk is noted for giving the dressing a tangy flavour, while whole milk will result in a milder taste. Another option is to add mayonnaise, which can be used to thin the dressing and make it creamier. However, it is important to note that too much mayonnaise can make the dressing heavy, so it is often combined with sour cream to lighten it up.
The consistency of blue cheese dressing can also be adjusted by varying the amount of blue cheese used. Crumbling or mashing the blue cheese before adding it to the dressing will create a chunky texture. For a smoother dressing, the blue cheese can be blended or mixed until well combined.
Finally, allowing the blue cheese dressing to rest in the fridge for several hours before serving will impact its consistency. One recipe recommends letting it sit for eight hours, as this allows the flavours to blend and results in a creamier texture.
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Storage
Blue cheese dressing can be stored in an airtight container in the refrigerator. It can last for up to two weeks, according to one source, while another suggests it can be stored for up to seven days. One source recommends consuming it within three days, while another suggests five days.
For the best flavour, it is recommended to let the dressing sit in the fridge for eight hours before serving. This allows the flavours to blend together and the dressing will become creamier.
If you are making the dressing a few days in advance, you can add an extra spritz of fresh lemon juice to it before serving to brighten and balance the richness of the other ingredients.
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Frequently asked questions
You will need blue cheese, buttermilk, mayonnaise, sour cream, milk, vinegar, and simple seasonings. You can also add in sugar, Worcestershire sauce, salt, and pepper to taste.
Mash the blue cheese and buttermilk together with a fork until well-combined, then add the rest of the ingredients and mix well.
Blue cheese dressing will keep in an airtight container in the refrigerator for up to two weeks.
Blue cheese dressing is a popular choice for dressing salads, dipping chicken wings or crudites, and spreading on sandwiches or burgers as a condiment.
