All you need to make the best blue cheese dressing is buttermilk, sour cream, quality mayonnaise, and the star, a great hunk of blue cheese like Original Blue from Point Reyes Farmstead Cheese Company. If you don’t have a shallot, any allium will do, from scallions, chives, red onion, green garlic, to a garlic scape. For best flavor, make this dressing a day ahead of when you really want it.
My favorite ways to use: snack plates with mini salads like in the photo (leftover sturdy vegetables from making Chinese Chicken Salad earlier this week, leftover steak from last night), wedge salad with chilled plates and crumbled bacon, great big salads (especially with pizza night), and as a dip for vegetables or apple slices which is where this recipe originated, Deconstructed Waldorf Salad. The dressing lasts a week and makes enough to share a jar.
Blue Cheese Dressing
makes about 3 cups, enough to share
Ingredients
- 1 shallot, minced or any allium; about 2 tablespoons
- 2 tablespoons white wine vinegar or Champagne vinegar
- ¾ cup buttermilk
- ¾ cup mayonnaise Best Foods or other quality mayo
- ¾ cup sour cream Straus
- 4–6 ounces blue cheese, crumbled fine or chunky Point Reyes Original Blue
- salt and freshly ground black pepper
Instructions
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Macerate the minced shallots in the vinegar for 10 minutes—this mellows out the shallot.
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Mix together the buttermilk, mayonnaise, and sour cream in a bowl or 4-cup glass measure. Crumble in the blue cheese, add the macerated shallots and vinegar, and mix and mash using a whisk or spoon. Season with salt and black pepper. Refrigerate until ready to use.
This dressing will keep for a week, refrigerated.
