Blue Cheese Dressing Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

This rich dressing spikes through the creamy goodness and answers that "why doesn't my dressing ever taste this good?" question. This recipe works as well withMini Buffalo Chicken Ballsas it does ladled over a thick wedge of iceberg lettuce topped with a few olives, carrot shavings, and crumbled bacon to create a more-than-satisfying classic salad. This dressing will keep up to five days in the fridge.

Ingredients

Makes 2 cups

3/4 cup sour cream

1/3 cup crumbled Blue Cheese

1/3 cup whole milk

1/3 cup mayonnaise

1 teaspoon salt or more to taste

1 tablespoon red wine vinegar

Place the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a medium bowl and whisk thoroughly until completely combined. Taste and adjust the seasoning, if desired.

Reprinted with permission fromThe Meatball Shop Cookbookby Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzmanis executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernowruns the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deenis the author of theNew York TimesbestsellingCook Yourself Thinseries andKitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer offood(ography)on the Cooking Channel.

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Reviews (6)

Good recipe. I used really good blue and added a little more than called for. Next time I will either use less milk or swap it out for buttermilk. Just a little too thin for me but other than that it worked.
- rgerbertxn
- Napa, CA
- 9/2/2020
Made exactly as written with Roquefort cheese and good quality creme fraiche. Chilled and now serving with crudités and spicy chicken meatballs as a pre game appetiser. Perfect!
- janejetson
- Sydney, Australia
- 8/20/2016
I doubled the Roquefort and subbed half & half for milk and garlic salt for salt. Then I added about a tblspn of shallots, 1/2 tblspn Worcestershire, and a couple of shots of Tabasco.
- deadpainters916
- Carmichael,
- 3/3/2016
This is a very good, quick dressing to make. But, it is only as good as the blue cheese. Use a high quality imported cheese. The two changes I made were to use half and half and double lemon juice instead of vinegar.
- Bogram
- Montgomery, TX
- 10/16/2014
这基本上是一个好的食谱。它需要一个转为叙述e more and I added about a 1/2 tablespoon of Worcestershire sauce. It should be refrigerated for at least an hour after mixing the ingredients to get it to firm up a bit - otherwise it was too runny.
- blews
- Berkeley, CA
- 4/1/2012
This was perfect - they nailed exactly the taste I imagine when I hear "blue cheese dressing." Used Maytag blue with a generous hand and 1 tsp salt. It could probably use more salt, but we're trying to take it easy on the salt over here.
- pghgrl
- brooklyn, ny
- 2/4/2012

Tags Salad Dressing Salad Sauce American Blue Cheese Cheese Dairy Dinner Lunch Nut Free Gluten Free Vegetarian 5 Ingredients or Fewer No-Cook Cookbooks