Blue Cheese Dressing
Published November 11, 1986
- Total Time
- 2 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 cup mayonnaise, preferably homemade
2 tablespoons finely chopped onion
1 teaspoon finely minced garlic
¼ cup finely chopped parsley
½ cup sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
¼ pound crumbled blue cheese
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving
3 grams carbs; 49 milligrams cholesterol; 451 calories; 12 grams monosaturated fat; 22 grams polyunsaturated fat; 12 grams saturated fat; 47 grams fat; 537 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in a mixing bowl. Chill until ready to serve.
Private Notes
Comments
Unbelievably good. I will NEVER buy blue cheese dressing again. Used the dressing to top iceberg wedge salads. Just before I served them, they were topped with a small hit of crumbled bacon, minced red onions and a couple of cherry tomatoes sliced in half. The room was completely silent as people ate. When they came up for air they raved about the dressing. It was that good.
Crumble a chunk of the best blue cheese you can afford. Avoid those cups of cheese crumbles in the market. Makes a big difference.
After testing different ingredients, found that the key was the blue cheese. Using crumbled blue cheese caused dressing to break down in a day or two. Using gorgonzola, large chunk and then crumbled right before addition meant that it would not break down at all. I had though that it might be the sour cream or mayo, but tried different manufacturers and low fat didn't make a difference, although perhaps it might for some specific instances..
I absolutely love this recipe, and it is quick easy to pull together, but that said, come on, TWO minutes? That's just silly hyperbole. Plan on 10.
The only thing I changed was using Champagne Vinegar, because that’s what I had on hand. This is an easy and delicious recipe. It just became my go-to Blue Cheese Dressing recipe. Perfect!
The base if this is great but it dies not call for enough blue cheese. I made a double recipe using 1 1/4 lbs of crumbled blue cheese. Added 1 Tbsp Worcestershire too and a splash of Tabasco.