Last week I made a homemade low-fat blue cheese dressing. My husband told me he liked it and he ate it with no complaints. My husband is awesome, he eats what I make and rarely complains. I knew that he liked the dressing but he was not in love with the dressing. Don’t get me wrong this will most likely be the dressing he is served most often but I wanted to make a blue cheese dressing that he LOVED. I did this yesterday.
I can also tell you that I rarely put blue cheese on my salads at home. I really like blue cheese and will splurge when we are out to eat and order it on my salad but at home I typically stick to oil and vinegar. Last night my salad was smothered with this new homemade blue cheese dressing.
Here is what you need: 5 ounces blue cheese, 1/2 cup mayo, 1 1/4 cup heavy cream, 1/2 cup sour cream, 2 tablespoons tarragon vinegar, 2 cloves of garlic, 1 teaspoon sea salt, 1/2 teaspoon ground pepper
- 1¼ cup heavy cream
- 5 ounces blue cheese
- ½ cup mayo
- ½ cup sour cream
- 2 tablespoons tarragon vinegar
- 2 cloves of garlic
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- Place the ingredients into a blender or food processor to combine to desired thickness.
Here is what you do: Put all ingredients in food processor, or blender, for about 20 seconds. I prefer the dressing chunky…if you desire it to be a smoother consistency mix it longer.
You can serve immediately or store in refrigerator for 2-3 weeks, depending on your ingredients use by date! If you store it for later use it does thicken up, just add a little heavy cream if needed.
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