Bleu Cheese Salad Dressing II
This is from a good American friend, Brian, who lives in northeastern Thailand, and he makes this often. Brian's words "In keeping with the spirit of simple and inexpensive recipes, here's my version of Bleu Cheese dressing." I know Brian well, if he provides a recipe or shortcut to my site, he makes it often, and it will be good. I made this on 7 Dec 2018, and it is nothing short of perfect!
Ingredients
- 100 grams Bleu cheese, (4 oz)
- 1 cup mayo
- 1 cup whipping cream, or sour cream, buttermilk, or plain milk
- 1 teaspoon Worcherstershire sauce
- 2 tablespoons rice vinegar, or white wine vinegar, apple cider vinegar, or white vinegar
- 1 tablespoon fresh chives, finely chopped, or spring onion greens
- salt and cracked black pepper, to taste
Instructions
- First thing with the cheese, place that in the freezer for 1-2 hours. Feel free to add a bit more if you like.
- When you are ready to start, and the cheese is good and firm, in a mixing bowl, combine the mayo and whipping cream.
- Finely grate the cheese, the finer the cheese, the flavor develops more. If desired, reserve some of the cheese to crumble in to make a chunky dressing. I used the fine holes on my box shredder, this gives perfect fine and crumbled at the same time. The cheese is Emborg Danablu from Denmark (I don't skimp on good quality cheese).
- Add the cheese to the milk and cream mixture, then mix in the remaining ingredients. Season with salt and black pepper to taste.
- Cover and place in the fridge for at least 2 hours before use. The longer it chills, the better the flavors blend together. Use on your favorite green salad. Enjoy.
