When I want a creamy blue cheese dressing, this is my go-to! I love it on romaine lettuce, maybe with heirloom tomatoes and a few very thin slices of red onion. The recipe makes a fair bit, so I usually make half the amount. Instead of the sour cream, I sometimes use buttermilk. Years ago, my cousin turned me onto blue cheese dressing and I am forever in his grateful! Back in the day when I was a steady customer at Hy’s Encore I always ordered salad with their excellent blue cheese dressing. Each time I told telling the wait person how much I adored it. One night, before we left the restaurant, he presented me with a jar!
Makes 2 ½ cups
¼ lb. (4 oz.), blue cheese, crumbled
¾ cup sour cream
¼ cup milk
¾ cup mayo (lite is fine)
3 drops Tabasco
1 Tbsp. EVO
2 Tbsp. red wine vinegar
¼ tsp. sugar
Freshly ground white pepper to taste
In a blender or food processor, blend 1 oz. of the cheese, the sour cream, the milk and the mayo until the mixture is combined well. Add the Tabasco, EVO, vinegar, sugar and white pepper. Combine briefly, using a couple of on/off turns. Add the remaining cheese and again using a couple of on/off turns, combine, making sure the cheese is still lumpy.
Place in a container and chill in the fridge until ready to use.
