10 minutes
A creamy and tangy blue cheese vinaigrette perfect for dressing greens.
Blue Cheese, crumbled
0 oz
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
to taste
Black Pepper, freshly ground
to taste
1. Mash Blue Cheese and Buttermilk
In a small bowl, combine the crumbled blue cheese and buttermilk. Mash them together with a fork until the mixture has a texture similar to cottage cheese with small curds.
2. Combine Creamy Ingredients
Stir in the sour cream, mayonnaise, white wine vinegar, sugar, and garlic powder. Mix these ingredients well until everything is fully combined and smooth.
3. Season with Salt and Pepper
Season your vinaigrette with salt and pepper to taste. Start with a small amount and adjust as needed.
4. Refrigerate if Not Using Immediately
If you're not using the dressing immediately, transfer it to a container and refrigerate. It will keep well for up to a week.
5. Serve on Greens
When you're ready to serve, use about 1 to 2 tablespoons of this dressing per serving of greens. Enjoy the velvety texture and rich flavor it brings to your salads!
The quality of the blue cheese is paramount. Opt for a high-quality, flavorful blue cheese like Gorgonzola Dolce for a milder, creamier taste or Roquefort for a more intense, robust flavor. Let the cheese come to room temperature before incorporating it into the vinaigrette to ensure it blends smoothly.
Start by slowly whisking the oil into the vinegar base to create a stable emulsion. If using a blender, add the oil in a steady stream while blending on low to medium speed for a smooth and thick consistency.
Use a good quality white wine vinegar or apple cider vinegar for a harmonious blend with the blue cheese. Adjust the acidity to your taste, and if you find it too sharp, add a touch of honey or maple syrup to round it out.
Season judiciously with salt and freshly ground black pepper. Blue cheese is already salty, so you may need less salt than you think. Always taste as you go and adjust the seasoning to your preference.
The vinaigrette pairs well with crisp romaine or butter lettuce, grilled meats, or roasted vegetables. The pungency of the cheese and the acidity of the vinaigrette can cut through richer dishes nicely.
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