Frederic Melton
Blue cheese dressing is a popular salad dressing that is believed to have originated in the United States in the early 20th century. The earliest known record of a recipe for blue cheese dressing is in the Edgewater Beach Hotel Salad book in 1928, where it was called Roquefort dressing. Blue cheese is a type of Roquefort cheese, made from ewe's milk and matured in caves. While the exact origin of blue cheese dressing is somewhat mysterious, it is known that salads have been around since ancient Greek times and that Roquefort cheese has been made in the caves of Combalou, Roquefort-sur-Soulzon, since at least the time of the Roman occupation of Gaul.
| Characteristics | Values |
|---|---|
| Earliest recording | 1928, in the Edgewater Beach Hotel Salad book, but it was called Roquefort dressing |
| First recipe | 1931, in Irma Rombauer's Joy of Cooking |
| Ingredients | Mayonnaise, sour cream, buttermilk, vinegar, Worcestershire, garlic, sugar, salt, pepper, blue cheese |
| Consistency | Can be made smooth or chunky |
| Make-ahead | Can be made up to 3 days ahead of time |
| Storage | Can be stored in the refrigerator for up to 10 days |
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What You'll Learn
- The origin of blue cheese dressing is unknown, but the earliest recording is from 1928
- Blue cheese dressing is a mayonnaise-based creamy dressing with crumbled blue cheese
- Quality blue cheese works best, but cheaper alternatives are also used
- Common ingredients include mayonnaise, sour cream, buttermilk, vinegar, and Worcestershire sauce
- Blue cheese dressing is often served with salads, wings, and vegetables
The origin of blue cheese dressing is unknown, but the earliest recording is from 1928
The origin of blue cheese dressing is a mystery, but it is thought that the earliest recording of the recipe is in the Edgewater Beach Hotel Salad book in 1928, where it was called Roquefort dressing. Blue cheese is a type of Roquefort, which is made from ewe's milk and matured in caves.
Roquefort cheese has been made in the caves of Combalou, Roquefort-sur-Soulzon, since at least the Roman occupation of Gaul. Pliny the Elder, not known for his gourmet superlatives, spoke highly of it. By 1411, Les Causses had been granted the exclusive right to the name "Roquefort", and all other blue-veined cheeses had to forge their own reputations.
Salads, of course, have a much longer history, known to the ancient Greeks. However, it wasn't until 1699 that Robert Evelyn published the first book devoted entirely to salads, "Acetaria: A Discourse on Sallets". The exact origin of the combination of salad and Roquefort cheese is uncertain, but recipes tend to "happen", evolving in response to new tastes and ingredients.
By the 1850s, Roquefort cheese was well-known in the U.S. and was a favourite of Thomas Jefferson, who was fond of salads dressed with egg-yolk-thickened dressings. By 1931, blue cheese dressing had become a standard, as evidenced by its inclusion in the first edition of "Joy of Cooking" by Irma Rombauer. The recipe is almost identical to the one by Fannie Farmer, which calls for two tablespoons or more of crumbled Roquefort or blue cheese.
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Blue cheese dressing is a mayonnaise-based creamy dressing with crumbled blue cheese
Blue cheese dressing is a creamy, mayonnaise-based dressing with crumbled blue cheese. It is a strong-flavoured dressing due to the bold taste of blue cheese. The higher the quality of the blue cheese, the better the dressing will taste. Blue cheese dressing is the perfect accompaniment for salad, wings, and vegetables.
The origin of blue cheese dressing is somewhat unknown, but the earliest recording of a recipe is in the Edgewater Beach Hotel Salad book in 1928, where it was called Roquefort dressing. Blue cheese is a type of Roquefort, which is made from ewe's milk and matured in caves. The earliest known record of Roquefort cheese dates back to the Roman occupation of Gaul, as Pliny the Elder spoke highly of it. By 1411, Les Causses had been granted the exclusive right to the name "Roquefort", and all other blue-veined cheeses had to make their own reputations.
In the 1850s, Roquefort cheese was fairly well-known in the U.S., and it is likely that Thomas Jefferson, who was very fond of salads, knew about it. However, at that time, salads were typically dressed with egg-yolk-thickened dressings. In 1931, a recipe for blue cheese dressing appeared in Irma Rombauer's "Joy of Cooking", indicating that the dressing had become a standard by then. The recipe calls for two tablespoons or more of crumbled Roquefort or blue cheese, beaten into the dressing.
Today, there are many variations of blue cheese dressing recipes, with some including additional ingredients such as sour cream, buttermilk, vinegar, Worcestershire sauce, garlic, sugar, salt, and pepper. The consistency and chunkiness of the dressing can also be adjusted to personal preference. Blue cheese dressing can be made at home and stored in the refrigerator for up to 10 days.
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Quality blue cheese works best, but cheaper alternatives are also used
While blue cheese dressing is a delicious addition to salads, wings, and veggies, its origin is a bit of a mystery. The earliest recording of a recipe resembling blue cheese dressing is in the Edgewater Beach Hotel Salad book from 1928, but it was called Roquefort dressing.
Roquefort cheese, a type of blue cheese, has been made in the caves of Combalou, Roquefort-sur-Soulzon, since at least the time of the Roman occupation of Gaul. By 1411, the region had been granted exclusive rights to the name "Roquefort", with all other blue-veined cheeses having to establish their own reputations.
Over time, blue cheese dressing has evolved, and while quality blue cheese will yield the best flavour, cheaper alternatives can also be used. Chef Billy Parisi, a classically trained chef, attests that while quality blue cheese works best, regular grocery store blue cheese will also do. The key difference is that the dressing will taste better with a higher-quality blue cheese, as cheaper options may not deliver the same depth of flavour.
When making blue cheese dressing, you can determine the smoothness, chunkiness, and overall intensity of the blue cheese flavour. The recipe includes mayonnaise, sour cream, buttermilk, sugar, Worcestershire sauce, salt, pepper, garlic, and vinegar, which are whisked together before folding in the blue cheese crumbles. The amount of blue cheese added can be adjusted to personal preference, and the dressing can be made up to three days ahead of time.
While homemade blue cheese dressing is easy to make, some people prefer store-bought options. However, the quality of commercial blue cheese dressings has been criticised, with some claiming that they have become overly vinegar-based and similar in taste to Kraft blue cheese dressing. As a result, some people have resorted to making their own blue cheese dressing to ensure better flavour and quality.
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Common ingredients include mayonnaise, sour cream, buttermilk, vinegar, and Worcestershire sauce
Blue cheese dressing is a creamy, mayonnaise-based dressing with crumbled blue cheese. Its origin is a bit of a mystery, but the earliest record of the recipe is in the Edgewater Beach Hotel Salad Book in 1928, where it was called Roquefort dressing. Blue cheese is a type of Roquefort, made from ewe's milk and matured in caves.
Roquefort cheese has been made in the caves of Combalou, Roquefort-sur-Soulzon, since at least the Roman occupation of Gaul. By 1411, Les Causses had been granted the exclusive right to the name "Roquefort", and all other blue-veined cheeses had to establish their own reputations. While salads date back to ancient Greece, a whole book devoted to them wasn't published until 1699, by Robert Evelyn, titled "Acetaria: A Discourse on Sallets". The exact origin of the combination of salad and Roquefort cheese is uncertain, but recipes tend to "happen" or evolve in response to new tastes and the availability of new ingredients.
Common ingredients in blue cheese dressing include mayonnaise, sour cream, buttermilk, vinegar, and Worcestershire sauce. The quality of the blue cheese used will impact the overall taste of the dressing, but even a cheaper brand will work. The higher-quality cheese will impart a better flavour. The blue cheese should be gently folded into the mixture until combined, without overmixing. The consistency of the dressing can be adjusted by adding more or less buttermilk. The dressing can be made up to three days ahead of time and stored in the refrigerator for up to 10 days.
Some recipes also include garlic, sugar, salt, and pepper, and occasionally, hot sauce is added for a bit of a kick. The dressing is easy to make and is perfect for salads or as a dip for wings and vegetables.
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Blue cheese dressing is often served with salads, wings, and vegetables
Blue cheese dressing is a versatile condiment that pairs well with a variety of dishes, particularly salads, wings, and vegetables. Its creamy texture and strong flavour elevate the taste of these dishes, making it a popular choice for many.
Salads, for instance, have been a part of culinary traditions for centuries, dating back to the ancient Greeks. Over time, salads evolved, and the addition of blue cheese dressing became a beloved combination. The earliest recorded mention of blue cheese dressing, then known as Roquefort dressing, was in the Edgewater Beach Hotel Salad book in 1928. This dressing was made by adding crumbled Roquefort cheese to a vinaigrette, creating a delicious topping for salads.
The popularity of blue cheese dressing continued to grow, and it became a standard condiment by the 1930s. It was featured in cookbooks like "The Joy of Cooking" by Irma Rombauer, published in 1931, and it became a favourite accompaniment for Cobb salads, which were invented in 1937. The combination of blue cheese dressing and salads allows the dressing to complement the crisp greens, adding a creamy texture and a tangy flavour.
Beyond salads, blue cheese dressing is also commonly served with wings. The famous Buffalo Chicken Wings, created in 1964 by Frank and Teressa Bellissimo at the Anchor Bar in Buffalo, New York, are often served with celery sticks and blue cheese dressing. The dressing's cool creaminess balances the spiciness of the wings, making it a perfect pairing.
Additionally, blue cheese dressing is a tasty dip for vegetables. Whether served with carrots, celery, or other raw veggies, the dressing adds a punch of flavour and a creamy mouthfeel. The versatility of blue cheese dressing makes it a popular choice for those who enjoy a strong, distinctive taste.
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Frequently asked questions
The exact date of the invention of blue cheese dressing is unknown, but it was first recorded in the Edgewater Beach Hotel Salad book in 1928, where it was called Roquefort dressing.
Roquefort cheese is a type of blue cheese made from ewe's milk and matured in caves. It has been made in the caves of Combalou, Roquefort-sur-Soulzon, since at least the Roman occupation of Gaul.
The earliest known recipe for blue cheese dressing is from 1931, in Irma Rombauer's "Joy of Cooking".
The higher the quality of blue cheese used, the better the dressing will taste. However, regular blue cheese from a grocery store will also work.
Popular dishes that use blue cheese dressing include Cobb salad, Buffalo Chicken Wings, and Trianon Salad.
