Makes 1 cup (250ml), about four servings
If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
The touch of red wine vinegar gives the dressing a little extra acidity, and if you don’t mind the faint pink color, you can use that in place of the lemon juice or white wine vinegar. I like chunks of cheese in the dressing but if you want it smooth, feel free to run it through the blender or food processor.
Another excellent use for blue cheese dressing is to mix a salad of grated raw vegetables; carrots, radishes, avocados, cabbage, and kohlrabi, and with perhaps additional fresh herbs like chervil and tarragon tossed in as well.
115g blue cheese, crumbled
1/2 teaspoon sea salt
a few turns freshly ground black pepper
1 tablespoon finely chopped chives
1/4 cup (60g) sour cream, regular or lowfat
1/4 cup (60ml) buttermilk
1 tablespoon fresh lemon juice or white wine vinegar
a few drops of red wine vinegar
In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.
Spoon over wedges of very cold Iceberg lettuce or use as a dip. Garnish with additional chives, crumbled or sliced bacon, and some freshly ground black pepper.
Blue cheese dressing can be made up to three days ahead and refrigerated.