Blue Cheese Dressing

Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.

Lettuce Wedges with Blue Cheese Dressing

Buttermilk and Blue Cheese Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Author: The Cook

Ingredients

  • ½ cup buttermilk
  • ¼ cup mayonnaise
  • ¼ cup plain low-fat Greek-style yoghurt
  • ¾ tablespoon , juice only of lemon
  • ½ teaspoon coarsely chopped fresh thyme
  • salt and freshly ground white pepper
  • 115 g crumbled blue cheese

Instructions

  • Whisk together buttermilk, mayonnaise, yoghurt, lemon juice, and thyme in a bowl then season to taste with salt and pepper.
  • Gently stir in the crumbled blue cheese.

Notes

Dressing may be stored, refrigerated in a covered container, for up to 3 days.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yoghurt, milk, vinegar, onion powder, and garlic powder. There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings.

Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with Buffalo wings or crudités (raw vegetables).

Safety and storage

Separation of water and oil (instability of the emulsion) is a potential problem with blue cheese dressing. Microbial spoilage is a concern for any type of processed food. Studies have shown that Saccharomyces bailii and Lactobacillus fructivorans are two common microorganisms that spoil salad dressings. Lactobacillus fructivorans is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing.

Comments via Facebook

Alternative Comment Form

avatar

 
  Subscribe  
Notify of

Send this to a friend