A couple of days ago, my friend Reggie Darling wrote a post about one of his favorite steakhouses on the East Side of Manhattan called Donahue's Steak House. Although I have never eaten there, what immediately caught my eye were not the steaks but the iceberg salad with blue cheese dressing, something that I have always adored but never been able to master. Yes, I admit, my blue cheese dressing sucks!
Notwithstanding, today I determined to change all that and proceeded to investigate the world of blue cheese dressing. Finally, I think I have come up with something that even I would think is pretty close to what you would find in one of the best chop houses in New York. I am over the moon; for a good blue cheese dressing is one of my favorite things on earth.
It's so easy to make your own blue cheese dressing. Not only is it much cheaper, you can also choose which great blue cheeses to use like Gorgonzola or Roquefort. Whether for a green salad, or a plate of Buffalo chicken wings, this blue cheese dressing is a winner. I used Roquefort and I urge you to do the same. Sprinkle some extra cheese at the end if you like.
Makes 3 Cups Blue Cheese Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 2/3 cup buttermilk
- 1 teaspoon Worcestershire sauce
- 1/2 tsp sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt, or to taste
- 4 ounces blue cheese, crumbled fine (I used Roquefort)
Whisk together all the ingredients except for the blue cheese. Once mixed, stir in the crumbled blue cheese; cover and refrigerate at least 8 hours before service. Overnight is even better. Taste for and adjust seasoning with salt and fresh ground black pepper.