Bushra Griffith
Outback Steakhouse's blue cheese vinaigrette is a popular salad dressing. The recipe includes Italian dressing mix, balsamic vinegar, red wine vinegar, vegetable oil, and water, blended with an immersion blender or whisked. The dressing is flavorful and can be used on a simple green salad or as a dip for raw vegetables. It is recommended to start with a small amount and adjust to taste, as it can be overpowering. The recipe yields about one week's worth of dressing, which should be stored in the fridge.
| Characteristics | Values |
|---|---|
| Type | Salad dressing |
| Flavors | Blue cheese, balsamic, garlic |
| Consistency | Creamy |
| Use | Salad dressing, dip for raw vegetables |
| Storage | Refrigerate, do not freeze |
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What You'll Learn
Outback blue cheese dressing is a popular salad dressing
The Outback blue cheese dressing is a versatile recipe, and people have made adjustments to the original recipe to suit their tastes. Some have suggested adding more garlic powder, while others have used low-fat mayonnaise and light buttermilk, which makes the dressing a bit runnier. To compensate, more crumbled blue cheese can be added. The dressing can be served with a range of dishes, including buffalo chicken fingers and salads with cinnamon pecans.
The recipe is easy to make and can be adapted to individual tastes. It is a good option for blue cheese lovers who want to add a creamy and flavourful element to their meals. The dressing can be stored in a covered container in the fridge for up to a week, and it is recommended to shake it well before using.
The popularity of the Outback blue cheese dressing lies in its ability to elevate a simple salad or dish with its strong flavour. It is a good option for those who enjoy the distinctive taste of blue cheese and want a versatile dressing that can be used in various ways. The recipe's availability online and the ease of preparation also contribute to its popularity.
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It can be made with balsamic vinegar
Outback Steakhouse's Blue Cheese Vinaigrette Dressing is a tasty salad dressing that can be made with balsamic vinegar. This blue cheese vinaigrette is a very flavorful dressing, and it can easily overpower a salad. It is best to start with about half the usual amount of vinaigrette and add more as needed. The dressing can be used on a simple green salad or as a dip for raw vegetables.
To make the Outback Blue Cheese Vinaigrette, you will need the following ingredients: balsamic vinegar, red wine vinegar, vegetable oil, water, Italian dressing mix, and blue cheese crumbles. The recipe can be made with a blender or an immersion blender, but a whisk can also be used. First, combine the Italian dressing mix, balsamic vinegar, red wine vinegar, and water in a bowl. Pulse a few times or whisk for about 10 seconds to fully hydrate the Italian dressing mix.
Then, set the blender to low and slowly pour in the vegetable oil. After adding all the oil, increase the speed to medium and blend for about 30 seconds. If using a whisk, it is helpful to have someone assist by holding the bowl or pouring the oil. To make the process easier, try rolling a dish towel into a tube and forming a ring on your work surface. Finally, stir in the blue cheese crumbles, and your dressing is ready to be served or stored.
The homemade balsamic blue cheese dressing can be stored in a covered container in the fridge for up to a week. It is recommended to shake it well before using it. Some people also add their twist to the recipe, such as using light mayo and light buttermilk or adding more blue cheese crumbles to make it creamier.
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It can be made with apple cider vinegar
Outback Steakhouse's blue cheese vinaigrette is a tasty salad dressing that can be made with apple cider vinegar. The recipe involves combining Italian dressing mix, balsamic vinegar, red wine vinegar, and water in a bowl. After whisking these ingredients together, vegetable oil is slowly poured into the mix. The resulting vinaigrette is then blended at low speed before increasing to medium speed for around 30 seconds.
This copycat recipe can be adjusted to personal preferences, such as adding more garlic powder or doubling the amount of blue cheese crumbles. It can be used as a dressing for salads or as a dip for raw vegetables. The dressing can be stored in the fridge for up to a week but should not be frozen.
For those who enjoy a creamier texture, substituting light mayonnaise and light buttermilk, along with additional crumbled blue cheese, can achieve that consistency. The type of blue cheese used can also be varied, such as using Roquefort instead of Danish blue cheese.
The Outback blue cheese vinaigrette is a versatile and flavorful dressing that can be tailored to individual tastes. It is a popular choice for those who enjoy the distinct flavor of blue cheese in their salads or as a veggie dip.
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It can be used as a dip for raw vegetables
Outback Steakhouse's blue cheese vinaigrette is a versatile and flavorful dressing that can be used in a variety of ways. One popular way to enjoy this dressing is as a dip for raw vegetables. The combination of the tangy, creamy dressing with crisp, fresh vegetables makes for a delicious and healthy snack option.
To make the Outback blue cheese vinaigrette at home, simply combine Italian dressing mix, balsamic vinegar, red wine vinegar, vegetable oil, and water. For the best results, use a blender or immersion blender to emulsify the ingredients and create a smooth and creamy texture. However, if you don't have a blender, you can also whisk the ingredients together by hand.
When using the vinaigrette as a dip, it's important to note that a little goes a long way. The blue cheese has a strong flavor that can easily overpower the taste of the vegetables. Start with a small amount of vinaigrette and dip your vegetables sparingly, adding more as needed.
Some popular raw vegetables that pair well with the Outback blue cheese vinaigrette include carrots, celery, bell peppers, and cucumbers. You can also get creative and experiment with different types of vegetables that suit your taste preferences. Cut the vegetables into thin sticks or slices, making them easy to pick up and dip into the creamy dressing.
Remember to store any leftover vinaigrette in a covered container in the fridge, where it will keep for up to a week. This way, you can enjoy it multiple times as a tasty and convenient dip for your favorite raw vegetables.
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It can be made with Danish blue cheese crumbles
Outback Steakhouse's blue cheese vinaigrette dressing is a popular choice among customers. This dressing can be made with Danish blue cheese crumbles. The recipe involves combining Italian dressing mix, balsamic vinegar, red wine vinegar, and water in a bowl. After whisking these ingredients together, vegetable oil is slowly added while blending on a low setting. The blender speed is then increased to medium and the mixture is blended for around 30 seconds.
This recipe can be made using a blender or immersion blender, but it is also possible to use a whisk. The dressing is very flavorful and can easily overpower a salad, so it is recommended to start with a smaller amount and add more as needed. It can be stored in the fridge for up to a week but should not be frozen.
Some people have experimented with the recipe, adding more garlic powder, low-fat mayo, and extra blue cheese crumbles. Others have substituted light mayo and light buttermilk, which results in a runnier consistency that can be balanced out by adding more blue cheese.
The blue cheese vinaigrette is often used in an Outback-style blue cheese wedge salad, which typically includes ingredients like iceberg lettuce, grape tomatoes, red onion, bacon, and of course, the Danish blue cheese crumbles.
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Frequently asked questions
Outback uses Danish blue cheese crumbles in its blue cheese vinaigrette.
The other ingredients are Italian dressing mix, balsamic vinegar, red wine vinegar, water, and vegetable oil.
Combine Italian dressing mix, balsamic vinegar, red wine vinegar, and water in a bowl. Whisk for about 10 seconds. Set the blender to low and slowly pour in the vegetable oil. Increase the speed to medium and blend for 30 seconds.
Homemade Outback blue cheese vinaigrette can be stored in the fridge for up to a week.
No, this recipe will not do well in the freezer.
