Buttermilk Blue Cheese Dressing

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Blue cheese dressingHere is a yummy Buttermilk Blue Cheese Dressing recipe. And a little Patti story: in high school, I waitressed at Mr. Steak. This was a working class place. Your salad order came with a simple choice: Roquefort, Italian or Thousand Island dressing. Given those, often a patron would ask, “Do you have blue cheese dressing?” I’d answer, “No, just Roquefort.”

bluecheese-cashelCheese with cultured blue mold = blue cheese. How Blue Cheese is made, where it’s made and how long it ages make up all the luscious varieties, including said Roquefort, as you see in this long list.

Thinking back on my teen job, I doubt that big bucket of Roquefort dressing was authentic in terms of being produced in the Roquefort village of Aveyron, south of France. Between us girls, it was most likely produced in the Industry village of Industry in the south of Industry.

p1-1l-7693d6c7Creamy-Good Blue Cheese worth hunting down. My cheese in this recipe is fabulous Irish farmhouse Kerrygold Cashel Blue. It came into my possession {with gratitude} from Camp Blogaway sponsor, Kerrygold. You can buy it at the Beverly Hills Cheese Store, which can be a real hassle in terms of parking, crowds… yup, just for CHEESE.  One day soon, I’ll visit our new(ish) Wally’s Cheese Box on Westwood Blvd. and convince them to offer it.

I strategically portioned the little chubby golden wheel into approximate 5-ounce wedges and put into ziplocks in the fridge. To parties, I’d bring a wedge.  This time, we hosted the party and one of those wedges went into this Buttermilk Blue Cheese salad dressing.

Buttermilk Blue Cheese Dressing

  • 4 to 5 ounces blue cheese (try to find Cashel Blue)
  • 1 cup buttermilk
  • 1/2 cup mayonnaise (if you have access to a Trader Joe’s, their organic mayonnaise is soooo delicious)
  • 1/2 teaspoon minced garlic
  • 2 tablespoons finely minced fresh parsley
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon fresh ground pepper
  • Pinch salt

In a medium bowl, break up the blue cheese into marble-sized pieces or smaller.  Add the buttermilk and, using a whisk or fork, stir until the cheese is broken down into approximately peppercorn-sized little chunks.

Stir in mayonnaise, garlic, parsley, vinegar, pepper and salt.  Makes approx.  2 1/2 cups dressing.

Buttermilk Blue Cheese Dressing

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