Blue Cheese Vinaigrette: The Perfect Pairing For Your Salad

Blue cheese vinaigrette is a popular salad dressing, with many recipes available online. It is a tangy and cheesy blend of blue cheese, olive oil, vinegar, and spices. The type of blue cheese used can vary, with Danish Blue, Gorgonzola, Roquefort, and Stilton being popular choices. The vinaigrette can be made creamy or chunky, depending on personal preference. Some recipes also include additional ingredients such as garlic, sugar, and basil. Blue cheese vinaigrette is a versatile dressing that can be used on a variety of salads, such as a simple green salad or a Cobb salad. It can also be drizzled over sliced tomatoes or used as a dip for vegetables.

Vinaigrette ingredients

A vinaigrette is a mixture of oil and vinegar, and a blue cheese vinaigrette typically includes olive oil and white wine vinegar. The blue cheese is key, of course, and while you can use any variety of blue cheese, some varieties are better than others.

Blue Cheese

A good blue cheese will make or break your vinaigrette. You don't need to buy top-quality imported blue cheese, but it's also not recommended to buy inexpensive generic blue cheese crumbles. Here are some varieties to consider:

• Gorgonzola dolce: Soft, creamy, and a little sweet, this cheese blends smoothly and is perfect if you like your vinaigrette on the creamy side.
• Danish Blue (Danablu): Similar to Gorgonzola Dolce, this variety is also soft, creamy, and mild-flavoured.
• Regular Gorgonzola: Aged longer than Gorgonzola Dolce, this cheese has a slightly drier and crumbly texture with a more pungent and savoury flavour.
• Stilton: A medium-flavoured blue cheese with a nutty, earthy flavour and a soft crumbly texture.
• Roquefort: A stronger, more pungent, and peppery blue cheese with large areas of blue veining. It tends to have a soft and crumbly texture, making it ideal if you prefer a less creamy vinaigrette with bits of blue cheese throughout.

Oil and Vinegar

For the oil, extra light olive oil is a good choice, but you can also use regular olive oil or even a combination of olive oil and canola oil to prevent the olive flavour from overpowering the dressing.

As for vinegar, white wine vinegar is a popular choice, but you can also use champagne vinegar or apple cider vinegar for a slightly fruity sweetness. Balsamic vinegar is not recommended as it can be too fruity and may discolour your dressing.

Seasonings and Spices

The right combination of seasonings and spices will enhance the flavour of your blue cheese vinaigrette. Here are some options to consider:

• Onion powder or fresh minced onion
• Salt and pepper
• Oregano
• Garlic powder or fresh crushed garlic
• Rosemary
• Sugar or brown sugar
• Basil
• Parsley
• Italian herb seasoning
• Hot pepper sauce
• Dijon mustard
• Red pepper flakes
• Lemon juice

Additional Ingredients

You can also add some extra ingredients to thicken your vinaigrette or give it a unique twist:

• Water: Adding a small amount of water can help you achieve the desired consistency.
• Greek yogurt: Adding a scoop of Greek yogurt will thicken your vinaigrette and make it more dip-like.
• Egg: Adding an egg will help emulsify the dressing and give it a thicker consistency.
• Sour cream: This ingredient will add a creamy texture to your vinaigrette.
• Parmesan cheese: Grated Parmesan cheese can be added for extra flavour.

Blue cheese types

Blue cheese is a key ingredient in any blue cheese vinaigrette, and there are many varieties to choose from. Here are some of the most common types of blue cheese:

Danish Blue (Danablu)

Danish Blue Cheese, also known as Danablu, is a mild and creamy variety made from cow's milk. It has a milky white colour with bluish-green veins throughout. Danish Blue is a good choice for those who prefer a smoother vinaigrette as it blends easily.

Gorgonzola

Gorgonzola is an Italian blue cheese that is typically aged for three to four months. It has a creamy, earthy, and salty flavour. Gorgonzola is always made with cow's milk and is a popular choice for salads. It has a slightly drier and crumbly texture compared to Danish Blue.

Roquefort

Roquefort is a strong and pungent French blue cheese made from sheep's milk. It has a crumbly, semi-dry texture and is easily recognisable for its dark blue veins.

Stilton

Blue Stilton, produced in England, has a dense and crumbly texture, sometimes described as "fudgy". It has a nutty, pungent, and salty taste similar to Gorgonzola.

Cambazola

Cambazola is a unique blend of cow's milk and cream, resulting in a rich blue cheese that combines the flavours of Gorgonzola and Camembert. It has a semi-soft texture and is much creamier than other varieties.

When making a blue cheese vinaigrette, you can use any of these blue cheese varieties depending on your taste preferences. Keep in mind that some cheeses, like Danish Blue, blend more smoothly, resulting in a creamier vinaigrette, while others, like Roquefort or Stilton, will give you a less creamy dressing with bits of blue cheese throughout.

Blending techniques

• Choosing the Right Blender: Using a blender or food processor is essential for achieving the desired consistency. A high-speed blender or a NutriBullet blender works well for small batches of vinaigrette. Alternatively, an immersion blender is a handy tool for combining liquid ingredients and can be used directly in a measuring cup or container.
• Blending Order: The order in which you add the ingredients to the blender matters. Start by adding the liquid ingredients, such as olive oil, vinegar, and any other thin liquids like water or lemon juice. Then, add the remaining ingredients, including the blue cheese, spices, and herbs. This order ensures the liquids are well combined before incorporating the solid ingredients.
• Pulsing and Blending: When blending, it's important not to overdo it. Short, quick pulses are usually enough to combine the ingredients effectively. Over-blending may cause the vinaigrette to become too thin or runny.
• Adjusting Consistency: If you prefer a chunkier vinaigrette with bits of blue cheese throughout, you can adjust the blending technique. First, blend the liquid ingredients and spices until smooth. Then, either crumble the blue cheese by hand and stir it into the blended mixture, or give it a few quick pulses in the blender to break up the cheese while still retaining some solid pieces.
• Emulsification: To create a stable emulsion and prevent the vinaigrette from separating, you can add an emulsifying agent such as Dijon mustard or mayonnaise. Start by whisking or blending the mustard or mayonnaise with the vinegar before adding the remaining ingredients. This step helps to thicken the vinaigrette and keep the ingredients combined.
• Temperature: The temperature of the ingredients can impact the blending process and final consistency. It's best to use ingredients at room temperature to ensure they combine effectively. If using olive oil, it may thicken when refrigerated, so let the vinaigrette sit at room temperature for a while before serving if it has been chilled.

Serving suggestions

Blue cheese vinaigrette is a versatile dressing that can be used in a variety of ways beyond a simple salad. Here are some serving suggestions to elevate your meals:

Salads

Blue cheese vinaigrette is an excellent choice for a variety of salads. Try it with a simple green salad, where the vinaigrette can be the star, or add some sliced cucumbers and tomatoes for a refreshing twist. For a heartier option, pair it with a Cobb salad or a steak salad. The vinaigrette will complement the flavours of the meat and other ingredients beautifully.

Sandwiches and Wraps

For a tasty lunch option, drizzle the vinaigrette over a Buffalo chicken wrap with crunchy romaine lettuce. You can also add a zesty kick to your favourite sandwich, such as a turkey, tomato, and avocado sandwich.

Appetizers and Sides

If you're looking for a unique appetizer, try serving the vinaigrette as a dip with fresh vegetables. The tanginess of the blue cheese will pair well with crisp carrots, celery, and bell peppers. You can also use it as a topping for bruschetta or crostini, adding a creamy element to your bite-sized treats.

Entrees

Blue cheese vinaigrette can also enhance your main course. Drizzle it over grilled meats, such as steak or chicken, to add a burst of flavour. It can also be used as a marinade to infuse your proteins with flavour before cooking. For a vegetarian option, toss it with roasted vegetables or use it as a dressing for a potato or pasta salad.

Customisation

Feel free to experiment with different types of blue cheese to find your preferred flavour profile. You can also adjust the consistency of the vinaigrette by adding more or less oil. If you want a thinner dressing, increase the amount of olive oil, but be careful not to overpower the other flavours.

Remember, blue cheese vinaigrette is a versatile condiment that can be tailored to your taste preferences. Don't be afraid to get creative and explore new ways to incorporate it into your meals.

Health benefits

Blue cheese vinaigrette is a delicious, tangy salad dressing that can be made at home with a handful of simple ingredients. But is it good for your health?

Blue cheese is a great source of calcium, with a one-ounce serving providing 150 mg of calcium. This is an important mineral for bone health and can help to reduce the risk of osteoporosis. The calcium in blue cheese may also be linked to anti-obesity mechanisms that help manage levels of visceral fat around the abdominal area.

Blue cheese also contains a compound called spermidine, which is believed to delay aging and promote cardiovascular health by reducing the risk of heart disease. This may explain the "French paradox," where people in France consume more saturated fat but have lower rates of cardiovascular disease.

The fat in blue cheese vinaigrette can also help you absorb more fat-soluble vitamins like vitamins A, D, E, and K, increasing the nutritional benefit of the salad or vegetables it's paired with.

Additionally, blue cheese undergoes a fermentation process, producing good bacteria that are beneficial for gut health. This fermentation process also gives blue cheese its characteristic tangy flavor.

While blue cheese vinaigrette can be a healthy option, it's important to remember that cheese is still high in salt and saturated fat, so it should be consumed in moderation. People prone to headaches or migraines may also want to limit or avoid blue cheese, as aged cheeses are a common trigger.

Frequently asked questions