Fig. 1 Roquefort (Image Source: Blue Cheese)

This particular Blue Cheese Dressing recipe can be very readily adapted to fulfill the role of a dip or sauce simply by modifying the quantities of the various ingredients and on occasions with the addition of a little buttermilk or pure water as the situation demands. Because many different blue cheeses; including Roquefort (Fig. 1) and Danish Blue Vein Cheese (Fig. 2), are suitable for use with this recipe it really can please practically any palate (sophisticated or otherwise).

Ingredients:

• ½ Cup each of Mayonnaise and Sour Cream
• 1 Green Onion (both the white and green parts will be used)
• 2 Cloves of Garlic
• 3 Tablespoons of Fresh Parsley
• 2 Tablespoons each of Vinegar and Blue Cheese
• Freshly Crushed Sea Salt and Freshly Ground Black Pepper to Taste

Fig. 2 Danish Blue Vein Cheese (Image Source: Blue Cheese)

Note: If you prefer a more flavorsome blue cheese then simply use more than the 2 tablespoons cited above. For my dad it is always 4 heaped tablespoons of a very mature Danish Blue Vein Cheese (Fig. 2) as he really loves it. Stilton Blue Cheese (Fig. 3) is another blue cheese that works very well in this recipe especially for those who do like a really solid flavor and strong aroma.

Fig. 3 Stilton (Image Source: Blue Cheese)

Using sea salt is most advisable as it does taste somewhat different to the standard table salt varieties. Kosher salt also works well.

You might also consider using the healthier apple cider vinegar rather than standard vinegar. If you would like to make your own apple cider vinegar in order to use up any apples that might be lying around check this article out Super Healthy Homemade Apple Cider Vinegar.

Using vinegar infused with herbs and spices such as the homemade vinegar infused with oregano as seen in Fig. 4 (below) will add a whole new realm of flavors to your blue cheese dip/dressing/sauce.

Fig. 4 Homemade Vinegar Infused with Oregano (Image Source: Vinegar)

Method:

1. Peel and mince the garlic (using a garlic press is by far the easiest way to doing this). Then wash the parsley and let it drain in a colander.
2. Once the parsley has drained; thoroughly mice both it and the green onion. Don’t forget that you must mince both the white and green parts of the onion.
3. Using a small-medium mixing bowl combine the mayonnaise and the vinegar and stir well
4. Next up take a plate and spoon a dollop of the mayonnaise and vinegar mixture on to the center of the plate. Add the blue cheese on top of the mayonnaise/vinegar mixture and then use a fork to mash the blue cheese and work it into the mayonnaise/vinegar mixture until well combined.
5. Add your blue cheese and mayonnaise/vinegar mixture to the mayonnaise/vinegar mixture that you set aside a little earlier on. Thoroughly stir the cheese mixture in until well combined and all ingredients are well and truly evenly dispersed throughout.
6. If so desired add a little salt and pepper to your blue cheese mix and then place in the refrigerator to chill prior to serving

Note: If the sauce/dressing/dip is too thick you can thin it somewhat by combing the blue cheese dip/dressing/sauce with some buttermilk or pure water prior to serving.

Serving:

These portions will yield around 1 cup of dip/dressing/sauce. Blue cheese dressing is best served chilled and is most commonly used as a dip or dressing in accompaniment with various chicken wing dishes.

Note: Using additional Blue Cheese will deliver a greater volume of dip/dressing/sauce but of a disproportionately much stronger flavor and odor. It will also enhance the after tang that should linger for a while after partaking some of a fully flavored matured blue cheese.

By the way this dressing is especially delicious on a fresh, green salad. Anyway; whichever way you go, enjoy!