Buttermilk Blue Cheese Dressing
Published July 14, 2018
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces blue cheese, like Roquefort, crumbled
¼ cup buttermilk
2 tablespoons mayonnaise
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon lemon juice
1 dash Worcestershire sauce, to taste
Nutritional analysis per serving (4 servings)
1 gram carbs; 29 milligrams cholesterol; 191 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 612 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.
Private Notes
Comments
Yes, you can safely keep this refrigerated in an air-tight container (preferably glass) for up to 7 days. Be mindful that the flavor balance will change subtly so you'll want to taste & adjust the seasoning just before you use it. Because of the buttermilk you may also see some liquid separation...just stir it well before you serve it. I like to add a whisper of garlic and several grinds of black pepper. Avoid plastic containers to prevent flavor transfer into the dressing.
The *KEY* is to make this ahead of time! I made this at 11am and it was perfect at 6pm I used a CUP of buttermilk and 5.5 oz of a Wedge of grocery store blue cheese (not crumbles). 3/4 cup buttermilk w/4 oz blue cheese would work. I skipped the oil & hot sauce. I put in a lot of fresh ground black pepper, but will use powder white pepper next time. Used about 1 TBSN mayo. I love Worcestershire but not sure it works "raw". Agree that Gorgonzola could be good. I used 1/4 tsp dried dill & basil.
Does this "keep"? Or should it be used right away?
Really delicious. I used a Pointr Reyes Bleu cheese added a little bit more buttermilk, a pinch of salt, a few grinds of pepper and a touch of smoked paprika. I literally dunked my head in the bowl to get all the last drops! I am refrigerating it overnight so it marries well and will serve it with farm fresh carrots and chips tomorrow.
OMG so good I almost couldn't stand it! Did a taste as soon as it was made and didn't want to stop eating it. Followed recipe except for hot sauce because I did not have any did not miss it! I will make this weekly! BTW I had the buttermilk from a different recipe and froze it in one quarter cup portions in Dixie cups. Thaws in less than an hour and is perfect for making small amounts of salad dressings or throwing in any other recipe. 5+ stars!
Used only 1T mayo and that was about right for my taste. Very nice.