10 minutes
A rich and tangy dressing that combines queso añejo with a blend of oils, vinegar, and mayonnaise to create a perfect topping for salads.
0.25 fluid ounces
0.25 fluid ounces
tablespoons
Queso Añejo, grated
tablespoons
teaspoons
1. Blend Base Ingredients
Into a blender jar, pour in the vegetable oil and add rice vinegar. This will form the base of the dressing.
2. Add Creaminess
Spoon in the mayonnaise to the blender jar with the oil and vinegar. This will add creaminess and help create an emulsion.
3. Incorporate Cheese
Incorporate the grated queso añejo to the blender jar, adding a savory depth to the dressing.
4. Season the Dressing
Sprinkle salt into the blender jar and blend until the mixture is smooth and creamy, ensuring all ingredients are fully integrated.
5. Adjust Seasoning
Taste the dressing and adjust the seasoning if necessary. Add a pinch of salt if needed and blend again.
6. Chill and Serve
Pour the dressing into a jar with a secure lid and refrigerate until ready to use. Shake well before serving.
Use a properly aged block of queso añejo for a robust, tangy flavor and avoid pre-grated options.
Gradually whisk the oil into the other liquid ingredients, or drizzle the oil into a blender or food processor for a smooth texture.
Freshly squeezed lime juice or a mild vinegar like champagne or rice wine can complement the tangy profile of queso añejo.
Season judiciously and taste frequently as queso añejo is naturally salty.
Thin with water or lime juice if too thick, or chill briefly if too thin.
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