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LOOKING for: Your favorite blue/roquefort cheese salad dressing

16 years ago

I really love blue cheese salad dressing! I have made many varieties; vinaigrette, creamy etc. I'm always looking for new recipes to try. What are your favorites?

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Comments (7)

ginger_st_thomas
16 years ago
I tried this one a month or so ago & really liked it.
BLUE CHEESE DRESSING
3 oz blue cheese, crumbled, about 3/4 cup
5 TBL buttermilk
5 TBL sour cream
3 TBL mayonnaise
1 TBL white wine vinegar
1/4 tsp sugar
1/8 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Using a fork, mash the blue cheese & buttermilk together in a small bowl until the mixture resembles cottage cheese with small curds. Stir in the sour cream, mayo, vinegar, sugar, garlic powder, salt & pepper.~~The Quick Recipe
roselin32
16 years ago
Sounds good, Ginger......guess the sour cream replaces your favorite whipping cream?? LOL. Will print this one out.
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Comments (56)
Back in the day, my favorite commercially bottled salad dressing was Catalina. But they reformulated it to be sweeter (and full of HFCS, but it was the extra sweetness that turned me off) in the 1990s or maybe it was the late 1980s. Right now, it is Annie's Balsamic Vinaigrette. Tart, creamy, not too sweet. No ingredient crud. I intensely dislike sweet salad dressings. When I want sugar, I'll have a dessert. If I want my salad with some level of sweetness, I'll add actual fruit into the salad itself. For a regular vinaigrette, home-made: Juice of 1/2 lemon Add rice vinegar to make 50 mL / 1.7 fluid ounces total volume atop the lemon juice (I used one of those Ball half-pint canning jars, and just added everything directly to that. The metric side of the scale on the jar was more convenient to me.) 1.5 teaspoon Dijon mustard 75 mL / 2.5 fluid ounces of oil. I recommend a 1:1 mixture (approximately 37.5 L/1.25 ounces of each) extra virgin olive oil to avocado oil. See below, and no, I don’t expect this to be measured out Exactly! Two teaspoons Penzy’s Herbes de Provence dried herbal concoction. 1/8 teaspoon salt, or to taste 1/4 teaspoon cracked pepper (approximate) I put it in that Ball canning jar, cap, and shake the devil out of it.
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LindaC, will you share your recipe for blue cheese dressing
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Comments (20)
Thanks for the response, newbeginning. I don't think lemon juice and vinegar are 1 T. I read "1 Ã¯Â¿Â½ Tablespoons lemon juice" and "1 Ã¯Â¿Â½ Tablespoons cider vinegar". Not sure if other browsers will see the ? between the 1 and the Tablespoon, as I do. The measure for fresh grated onion IS 1 T. Note that "Tablespoon" is singular here. Not a serious problem. I agree that I can guestimate 1 1/2 for lemon juice and vinegar and 1/2 for garlic. Edited to add this: With suggestions from others, I changed settings in the View menu, as I explained in a later text. I can read the original, but this one turned into upside down ? marks. Weird. Oh, well. They mean 1/2. This post was edited by Bellsmom on Tue, Mar 11, 14 at 16:09
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What Is Your Favorite Salad Dressing?
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Comments (38)
This one seems to 'wow' everyone. How I trapped DH!!! LITE ITALIAN DRESSING 1/4 C red wine vinegar 1/2 C water 3 T olive oil 1 pkg. REGULAR Good Seasons Italian dressing 1 clove garlic Then, I discovered this by accident - When dressing the salad with the above dressing, splash in a goodly amount of WishBone Balsamic Italian vinaigrette (to taste). DH is still eating salad!
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RECIPE: What is your favorite Salad dressing recipes?
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Comments (7)
Got all these from the cooking forum and they are favorites! Made the spinach salad from Ann for a luncheon, it was a very big hit! Vittorio's Spinach Salad from Ann T Vittorio's was a restaurant in Toronto that we use to go to years ago. Salad isn't something that I would usually order but I loved his. This is my recreation of his recipe. Salad: Washed and dried baby spinach 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing: 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans salt and pepper Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing: Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. ------------------------------------------- Nancy's "55" Salad Dressing (wizardnm) 1 1/2 teaspoons minced garlic 1 teaspoon dry mustard 1/4 cup vinegar 1/4 cup water 2 teaspoons salt 1/2 cup sugar 1/4 teaspoon crushed red pepper 1/4 teaspoon cracked black pepper 1/2 teaspoon celery seed (optional) 1 cup vegetable oil Combine garlic, dry mustard, vinegar and water in a food processor or blender. Pulse to combine. Add salt, sugar, peppers, and celery seed (if using) With processor or blender running, SLOWLY add vegetable oil in a thin stream. After oil is added, continue to process another 3 minutes. --------------------------------------------------------- Creamy Roquefort Dressing (mqmoi) 1/2 cup mayonnaise 1 large shallot, minced 1 tablespoon Sherry wine vinegar 1 large garlic clove, minced 2 teaspoons Dijon mustard 1/3 cup crumbled Roquefort cheese 3 tablespoons whipping cream Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
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lindac
16 years ago
My late husband was with the Maytag Blue cheese company...I collected lots of blue cheese recipes. Here are a few for salad dressing.
DonnÂs Delight
4 oz Maytag blue crumbled
1 cup of mayo ( I use Kraft)
3 oz ( about 1/3 cup) milk or cream
2 tsps sugar
2 tsps dried parsley
1 Â½ Tablespoons lemon juice
1 Â½ Tablespoons cider vinegar
1 Tablespoon fresh grated onion
1 Tsp Lee and Perrins worchestershire
1 tsp horseradish
Â½ tspoon garlic powder.
Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies.
Serves about 6 to 8

Fran's Zesty Blue Cheese Dressing
4 oz Maytag Blue cheese
1/2 cup olive oil
1 tsp grated lemon peel
1/4 cup fresh lemon juice 1 clove of minced garlic
1 cup sour cream.
Mash cheese and oil together with a fork until creamy and smooth, add rest of the ingredients and mix well. Makes 2 cups.

Rosy Blue Dressing
1 small onion
1 cup mayonaise
1/3 cup olive oil
3/4 cup catsup
2 T cider vinegar
1 tsp Dijon mustard
2 Tablespoons sugar
3/4 teaspoon paprika
4 oz Maytag blue cheese crumbled
Put all but the cheese in a food processor and blend until mixed, add blue cheese and pulse to crumble.
Linda C
geri_7
Original Author
16 years ago
These recipes all sound wonderful and I appreciate your responses. I can hardly wait to try them all. Thank you very much. Geri
ginger_st_thomas
16 years ago
You're welcome!
Carol Schmertzler Siegel
16 years ago

Here's one more, it's so good!

Creamy Roquefort Dressing (posted MQmoi)
1/2 cup mayonnaise
1 large shallot, minced
1 tablespoon Sherry wine vinegar
1 large garlic clove, minced
2 teaspoons Dijon mustard
1/3 cup crumbled Roquefort cheese
3 tablespoons whipping cream

Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
pink_warm_mama_1
16 years ago
Lindac - I've been a lover of Maytag Blue for many years. Still think it cannot be beaten.

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