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Old 01-27-2013, 02:11 PM   #1
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Assistance with blue cheese dressing requested

I made a blue cheese dressing last night using the following ingredients:

Sour cream
Mayonnaise
Gorgonzola
Granulated garlic
Black pepper
Parsley
Chives
Salt
Milk to thin it

It tasted great, but it didn't taste like blue cheese dressing except when I got bites with a chunk of blue cheese. When I used the leftovers this afternoon it was the same thing. What I'm looking for is a light blue cheese flavor through out the entire thing with crumbles of blue cheese adding occasional intensity.

My first instinct is to use the hand blender to mix some of the gorganzola with the sour cream before adding everything else but I'm open to suggestions. Anyone have an idea about the best way to accomplish my goal?

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Old 01-27-2013, 02:16 PM   #2
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I would do as you suggested. I would blend some blue cheese in with it and then add some more chunks after. I think the blue cheese flavor would permeate more if you let it sit in the fridge over night. Just my .02.
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Old 01-27-2013, 02:19 PM   #3
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Yes, use half the crumbles and cream them to a smooth paste then mix in the sour cream and mayo. Finish up with the rest of the ingredients. I like making it the day before so the flavors meld.
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Old 01-27-2013, 02:32 PM   #4
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Thanks, I'll do that with the next batch.
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Old 01-27-2013, 09:53 PM   #5
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When I make blue cheese dressing I just add grated blue cheese to vinaigrette and whisk until it mostly dissolved.
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Old 01-27-2013, 11:16 PM   #6
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Quote:
Originally Posted by taxlady View Post
When I make blue cheese dressing I just add grated blue cheese to vinaigrette and whisk until it mostly dissolved.
But a nice creamy bleu cheese dressing is superior! Yum!!! Even good on a baked potato!
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Old 01-27-2013, 11:33 PM   #7
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Quote:
Originally Posted by PrincessFiona60 View Post
But a nice creamy bleu cheese dressing is superior! Yum!!! Even good on a baked potato!
Hmmph! Superior, my bum.
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Old 01-27-2013, 11:54 PM   #8
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Hmmph! Superior, my bum.
I can show you exactly how it attaches itself to a bum...I think a couple of rolls of chub around here are caused by bleu cheese dressing...
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Old 01-28-2013, 02:16 AM   #9
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I've had a couple of vinegar based blue cheese dressings. One was good, the other made me gag. I might try a vinegar based one eventually, but first I'll get the cream based one right. I know the one I'm working on will be difficult to mess up so long as I stick to adding a little cheese at a time. This way when I try it, if it flops, I can just use the rest of the blue cheese to make a cream based one. Always good to have a backup plan.
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Old 01-28-2013, 07:29 AM   #10
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We like to use buttermilk in place of sour cream. Leftover dressing thickens in fridge and can be stretched by adding more buttermilk. Many cheeses seem salty enough without adding salt to the dressing.
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