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NEED Good Creamy Blue Cheese Dressing recipe

14 years ago

Anyone have a great recipe???

Deanna

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Comments (6)

Lars
14 years ago
The way I make it is very simple, but it's also my favorite. First I crumble the cheese in a bowl and mix it with fresh lemon juice, leaving large crumbles. Then I add freshly ground black pepper and a few grains of cayenne and then add enough mayonnaise to make it into a dressing. I do everything to taste, and so I do not have measurements. If it is too thick, I generally add a bit more lemon juice. You could substitute some sour cream for part of the mayo, but I do not usually do that. I also usually use Roquefort for the blue cheese.

Lars
lyndaluu2
14 years ago
My friend Joy that I worked with before I retired gave me this recipe. It's great.
Blue Cheese Dressing
3/4 cup sour cream
1/2 tsp dry yellow mustard
1/4 tsp garlic powder
1/2 tsp salt (scant)
1/2 tsp fresh ground black pepper
1 tsp Worcestershire sauce
1 1/4 cups mayo
4 oz imported Danish Blue Cheese crumbled (you may leave some of the blue cheese out and add at the end for chunks)
Blend all ingredients but the blue cheese on low for 2 minutes
Add cheese blend 4 minutes more.
Refrigerate for 24 hours.
Linda
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I generally use Roquefort, and I make a very simple recipe: 1/8 pound Roquefort cheese, as fresh as possible 1 tbsp black pepper, coarsely ground 3-4 dashes cayenne 3-4 Tbsp freshly squeezed lemon juice (Meyer lemons preferred) approx. 1-1/2 cups mayonnaise (Best Foods or HellmannÃ¢ÂÂs) Break the cheese in a small bowl with a fork and add the lemon juice. Mix by hand--do not use a blender. If you like to have small lumps of cheese in the dressing, reserve some of the cheese to put back in later. Add the pepper and cayenne and stir with the fork. Add cheese lumps at this time if you have reserved any and stir in carefully so that they will not become blended. Add the mayonnaise - the amount you add will depend on how strong a Roquefort flavor you desire. I like it fairly strong, but no Worchestershire sauce. Chill for at least half an hour before serving. I have sometimes substituted part sour cream for some of the mayo, but normally I use all mayo for a salad dressing and part sour cream for a dip. If I use Bleu cheese instead of Roquefort, I increase the quantity a bit. Lars
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Comments (10)
The House of Prime Rib in S.F. has a wonderful salad and I found a copycat recipe for it. The dressing would be wonderful on a wedge salad, though I'd probably leave out the water to make it a bit thicker. I've included the salad recipe for anyone who might like it, because it's a terrific salad. Original Spinning Bowl Salad Copycat recipe from House of Prime Rib, S.F. 8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces 4 ounces canned beets -- drained & julienned 4 ounces chopped hard-cooked eggs 4 ounces croutons -- sourdough best 4 ounces Classic Vintage Salad Dressing 8 each tomatoes -- Teardrop or grape variety Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. For the Dressing: 3 tablespoons cider vinegar 3 tablespoons water 2 tablespoons applesauce 2 teaspoons Worcestershire sauce 1 1/2 teaspoons dry sherry 1 1/2 teaspoons seasoned salt 1 teaspoon sugar 1/2 teaspoon Sweet Hungarian Paprika 1/4 teaspoon garlic powder 1 pinch parsley -- flakes, a pinch 2 drops Tabasco sauce 1/2 cup vegetable oil In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons. In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.
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Unfortunately I don't have copies on my computer and am too busy this week to search through the dis array of recipes here. But there are several I have made. My late husband was CEO or The Maytag Blue Cheese operation, and would receive many many recipes from customers....and he would bring some home and say "what do you thing of this?" It I thought it sounded interesting, I would make it we would try it and perhaps make it again and ask friends to try it and maybe file it to be included in a future mailing. So that partly explains why I have all there odd blue cheese recipes...(blue cheese peanut butter spread anyone?) There is one I recall that is equal parts blue cheese and butter, seasoned with garlic powder and some cayenne pepper, chilled and rolled into tiny balls, rolled in ground nuts or seasoned toasted bread crumbs and served as cocktail tidbits on tooth-picks. Another I am struggling with had pepperidge stuffing mixed in.....not remembering much more than that....seems as if butter and blue cheese were heated and melted together and stirred into the stuffing mix until all the cheesy, buttery fat was absorbed, them rolled into balls, chilled and served. I think the first one sounds better.....as I recall all the mix of stuffing and blue cheese flavors was not particularly good.
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paprikash
14 years ago
This is Lindac's recipe and it's fabulous:

* Exported from MasterCook *

Salad dressing, Blue Cheese

Recipe By : GardenWeb-Linda C
Serving Size : 6 Preparation Time :0:00
Categories : Salads Sauces & Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Maytag blue cheese -- crumbled
1 cup mayonnaise
3 ounces about 1/3 cup milk or cream
2 teaspoons sugar
2 teaspoons dried parsley
1 1/2 tablespoons lemon juice
1 1/2 tablespoons cider vinegar
1 tablespoon onion -- freshly grated
2 teaspoons worcestershire sauce
1 teaspoon horseradish
1/2 teaspoon garlic powder

Mix gently so as to leave some lumps and serve over a green salad or on sliced tomatoes or as a dip for raw veggies. Tastes better if you let the flavor develop overnight.
dgkritch
Original Author
14 years ago
Thank you, thank you!!
I'm going to try LindaC's recipe (I just KNEW there would be one!) only because this is for DH and I think he'd like the horseradish!!

I'll let ya know what he thinks....

Deanna
caliloo
14 years ago
LindaC's is the best I have ever had..... look no further. And have a very Happy Thanksgiving!

Alexa
dgkritch
Original Author
14 years ago
Dressing is made and chillin' in the fridge.
DH can try it on his salad tonight. I don't do Blue so I'm not a good judge. I never like it, no matter how good it is! LOL
DH, however, loves the stuff and I don't make it for him very often because I can't taste it and adjust seasonings, etc.

That's why I needed a T&T recipe. I don't know why it took me so long to ask....

Thanks again everyone!
Deanna

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