Our favorite Blue Cheese Dressing for Wedge and other salads, Buffalo Wings, burgers, or use it as a dip for fries or veggies.
This was my mother’s secret recipe for Blue Cheese Dressing. Why do I say secret? I say secret because she used an ingredient most people never think to put in dressing. Read on and you will find out what that ingredient is.
My mother used to make this dressing on special occasions. I would stand there hoping I would get a little nibble of cheese. If I had been really, really good, I got one. The blue cheese was expensive, and it came already crumbled. Most of it was dried out, so my mother was very picky about what pieces went into her dressing. Truthfully, I think I was the one who got the dried-out pieces.
This is no longer an issue. You can get a half a pound block of cheese usually for less than the crumbled variety. Blue cheese is great on or stuffed in burgers, on a cracker, or my favorite, on a slice of Barbari bread.
It’s also not a problem if the cheese doesn’t come crumbled, a small food processor does a fine job of crumbling and mixing the dressing for you. I can recommend the Braun Food Processor, available on Amazon, which has a small bowl that fits into the big one.
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- 2 tablespoon Blue cheese
- ½ cup Mayonnaise
- ½ cup Sour cream
- 3 drops Angostura Bitters
- Freshly ground pepper
- 2 tablespoon Blue cheese, 1/2 cup Mayonnaise, 1/2 cup Sour cream, 3 drops Angostura Bitters, Freshly ground pepperCombine all ingredients in a small food processor, or bowl and mix thoroughly.
- Put it in the refrigerator to keep it cool and let flavors develop further – about 5 minutes.
Have you figured out what the secret ingredient is? It’s Angostura Bitters. You can find them in the liquor section of the supermarket. Do they have alcohol? Yes, but it’s a tiny amount and not for drinking, just enough to keep it fresh.