I have fond memories of the foods that my dad taught me to like–Dr. Pepper, hot sauce on fried eggs, and blue cheese dressing. Dad liked strong flavors. Maybe it had something to do with the fact that his mother always burned the toast when he was growing up. To tell you the truth, I sort of like like my toast on the uber brown side, too. As for Dr. Pepper, it is #1 on my soft drink hit parade; unless I can get my hands on some fresh-from-the-tap A&W root beer. Does anyone remember when you could get A&W root beer in a glass gallon jug and you could return the jug for a refund? Humm, maybe that was our planet’s first stab at recycling.
Anyway, back to blue cheese dressing. It is my hands down favorite dressing, no exceptions. I like the biting tang of the cheese mixed in with the creaminess of buttermilk, sour cream, and mayo. I like for some of the dressing to be in every bite of my salad. There are times when I have to really rein myself in so that I don’t end up having salad with my blue cheese dressing instead of blue cheese dressing with my salad.
Generally I have bought a brand of dressing that I find in the refrigerated section of my grocery store near the fresh produce. Now, however, (lucky, lucky me) I have made up a recipe that I like very much. It is so easy! As a big plus, I generally have the necessary ingredients on hand.
This recipe is pretty tangy, but that can be modified with a little added sugar or a little less vinegar or even a little less blue cheese. Everyone’s palate is different, so adjust the recipe as needed.
Zesty Blue Cheese Dressing
Recipe by Terri @ that’s some good cookin’
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 3-6 ounces crumbled blue cheese (this measure is by weight)
- 2 teaspoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon granulated garlic or garlic powder
- 1/8 teaspoon black pepper
In a medium-sized bowl mix together the mayonnaise, sour cream, and buttermilk. Add remaining ingredients and stir until well combined. Chill for at least two hours to allow flavors to blend. Store, covered, in refrigerator for up to one week.