Nan's Recipes: Blue Cheese Dressing

Blue Cheese Dressing

This recipe is from the Sullivan's Steakhouse, via Gourmet magazine. They suggest you chill overnight for flavors to develop. I can't wait and usually use it right away, though I make enough to have it on hand for several days. This is one dressing that works great on iceberg lettuce. I leave out the garlic and when I don't have buttermilk, I've thinned the dressing with a few tablespoons of regular milk or even water and it's still delicious.

1/2 cup mayonnaise
1/4 cup well shaken buttermilk
3 tablespoons olive oil
2 tablespoons sour cream
2 tablespoons red-wine vinegar
2 1/2 teaspoons sugar
3/4 teaspoons minced garlic (opt.)
1/8 teaspoon fresh ground pepper
1 cup plus crumbled blue cheese

Whisk together all the ingredients except blue cheese.
Fold in cheese and chill covered, for several hours up to three days.
Serve over lettuce.

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