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Old 01-28-2013, 08:21 AM   #11
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You might try using a different cheese. Maybe a Maytag blue.
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Old 01-28-2013, 08:32 AM   #12
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I had a blue cheese dressing in Canada once that was vinegar and creamy. And it was divine. Too bad the place I ate at was manned by arrogant...umm.. people... Never went back.

I do keep meaning to try making my own dressing.
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Old 01-28-2013, 08:36 AM   #13
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I had a blue cheese dressing in Canada once that was vinegar and creamy. And it was divine. Too bad the place I ate at was manned by arrogant...umm.. people... Never went back.

I do keep meaning to try making my own dressing.
PAGs ingredient list is a really good starting point. Similar to the one we used at the Sizzler restaurant when I worked there.
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Old 01-28-2013, 11:48 AM   #14
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I use cream cheese, sour cream and blue cheese (Trader Joe has a nice cave aged blue cheese) to make my blue cheese dressing/dip.
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Old 01-28-2013, 01:34 PM   #15
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I would 86 the mayo & use buttermilk instead, & mash the ingredients together. Here's a recipe I like from David Lebovitz:

blue cheese, crumbled
sea salt & ground black pepper
finely chopped chives
sour cream
buttermilk
fresh lemon juice or white wine vinegar
red wine vinegar

Blue Cheese Dressing | David Lebovitz
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Old 01-28-2013, 03:51 PM   #16
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I love my blue cheese dressing! Actually, it's Ina Garten's recipe ;)
What you're missing is the Tarragon:

First make the tarragon vinegar: I put fresh crushed tarragon in a quality white balsamic and let it steep overnight. It's actually a nice thing to keep in the fridge :)

4 oz. Roquefort cheese, crumbled
1 c. mayonnaise
1 c. heavy cream
2 Tbsp. tarragon vinegar
1 tsp. kosher salt
tsp. freshly ground black pepper

Whiz all together in a food processor
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Old 01-28-2013, 08:18 PM   #17
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The upside is I have access to a very very nice Roquefort (spendy but very very nice).

The downside is a certain Kathleen in this house really does not like blue cheese.

She seems to tolerate it in very small quantities with certain things.
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Old 01-28-2013, 08:37 PM   #18
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The upside is I have access to a very very nice Roquefort (spendy but very very nice).

The downside is a certain Kathleen in this house really does not like blue cheese.

She seems to tolerate it in very small quantities with certain things.

More for you Small batches...
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Old 01-28-2013, 08:38 PM   #19
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Suddenly I have a huge craving for bleu cheese dressing.
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Old 01-28-2013, 09:30 PM   #20
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Wow, lots of ideas. That was my second time making a creamy salad dressing. The first was a couple weeks ago when I was out of salad dressing but had mayo and sour cream. So it's good to see lots of suggestions.
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