Blue Cheese Dressing With Buttermilk Recipes
BUTTERMILK BLUE CHEESE DRESSING
My mother-in-law gave me this homemade blue cheese dressing over 30 years ago. It's a delicious salad dressing, but we also like it as a dip with corn chips. -Sharon McClatchey, Muskogee, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients. Stir in enough buttermilk to achieve desired consistency. Stir in blue cheese. Cover and store in the refrigerator. Serve with salad greens.
Nutrition Facts : Calories 132 calories, Fat 13g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BLUE CHEESE DRESSING
This buttermilk-and-blue cheese dressing is a happy partner to a wedge salad or a plate of spicy chicken wings.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Whisk together the mayonnaise, blue cheese and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.
UNIVERSALLY USEFUL BLUE CHEESE DRESSING
Provided by Nigella Lawson : Food Network
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- I promised a trio of sauces, but I just had to get this in under the wire. If you like blue cheese - as I, swooningly, do - then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is. And you can make a fabulously retro steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dribbling each crunchy wedge with this plus, perhaps, a scattering of crisp-fried bacon crumbles. And it makes a fabulous dressing to dribble over leftover rare roast beef.
- Put the crumbled cheese into a bowl, add the Worcestershire sauce, steak sauce, buttermilk, milk and the vinegar and mix gently until well combined. Thin if necessary with a little iced water. Chill until needed.
- Make Ahead Note: The dressing will keep for 3 to 4 days in covered container in fridge - store in cold part of fridge rather than in the door.
BLUE CHEESE DRESSING
Equal parts buttermilk, sour cream, and mayonnaise give this blue cheese dressing its richness. Serve with Jalapeno Poppers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Whisk together buttermilk, sour cream, mayonnaise, and lemon juice in a small bowl. Stir in blue cheese and season with salt and pepper, to taste.
BUTTERMILK BLUE CHEESE DRESSING
This is an excellent dressing for wedge salads, and for ones of grilled romaine. I love it drizzled over a pile of really, really ripe tomatoes. It's a great dip for spicy chicken wings. And it is also good with steak. The amounts listed below are merely starting points. Adjust them as you like, to achieve the flavors you like.
Provided by Sam Sifton
Categories dips and spreads, salads and dressings
Time 5m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 617 milligrams, Sugar 1 gram
BLUE CHEESE DRESSING
I tasted this tangy blue cheese dressing for the first time at a friend's house. She gave me the recipe, and now I make it every week. I always keep some in my refrigerator. This homemade recipe tastes much better than bottled blue cheese dressing and it's a snap to make. -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Stir in the blue cheese. Cover and chill at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 200 calories, Fat 20g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERMILK-BLUE CHEESE DRESSING
Use the best quality blue cheese you can find, makes all the difference. A variation of a Southern Living recipe.
Provided by KathyP53
Categories Salad Dressings
Time 4h10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Stir together first 9 ingredients until blended. Stir in blue cheese. Cover and chill at least 4 hours.
Nutrition Facts : Calories 625.2, Fat 53.5, SaturatedFat 21.1, Cholesterol 84.1, Sodium 1583.6, Carbohydrate 26.4, Fiber 0.2, Sugar 7.7, Protein 12.8
BUTTERMILK BLUE CHEESE DRESSING
This is an awesome, simple recipe, can be used as a vegetable dip, salad dressing, or my husband loves it on Buffalo wings. Best to make and store in the fridge overnight to let the flavors meld. Garlic salt can be used in place of the garlic powder.
Provided by Tamasa
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Blue Cheese Dressing Recipes
Time 8h5m
Yield 20
Number Of Ingredients 5
Steps:
- Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate overnight before serving.
Nutrition Facts : Calories 103.9 calories, Carbohydrate 1.1 g, Cholesterol 8.9 mg, Fat 10.5 g, Protein 1.7 g, SaturatedFat 2.4 g, Sodium 154.2 mg, Sugar 0.7 g
BLUE CHEESE DRESSING WITH BASIL
We tossed this tangy dressing with chilled romaine lettuce and thinly sliced red onions for a simple yet satisfying side.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, garlic, salt, honey, and vinegar until smooth. Fold in basil and blue cheese. Season with pepper and more salt, as desired. Cover with plastic wrap; store in the refrigerator until ready to use, up to 3 days.
BUTTERMILK BLUE CHEESE DRESSING
On a recent visit to South Carolina, I was lucky enough to visit Clemson University to try some of its famous blue cheese. The university first started making its tangy, marbled cheese in the 1940s, when a dairy professor realized that the cool, dank tunnel of an unfinished local railway line would make the perfect curing environment. Although the operations have since moved indoors, Clemson continues to make its Roquefort-style cheese in small batches using the same artisanal methods (see Sources, page 377). At the campus cafes, you can try everything from blue cheese pizza to blue cheese milkshakes. This rich, creamy dressing was inspired by the flavor of Clemson blue cheese-but in a pinch, any Roquefort-style cheese will do.
Yield makes about 2 cups
Number Of Ingredients 9
Steps:
- Place the blue cheese, vinegar, and shallot in a small bowl and mash the cheese into the vinegar with the back of a fork to blend. Whisk in the buttermilk, mayonnaise, yogurt, chives, and marjoram until well combined. Season with salt and pepper to taste and refrigerate in an airtight container until ready to use, or for up to 1 week.
- Re-create classic sports bar flavors by serving this thick, piquant dressing as a cooling dipping sauce for barbecued chicken and fresh celery, cucumber, and carrot sticks. It's also great drizzled over a wedge of crisp iceberg or Bibb lettuce.
BLUE CHEESE BUTTERMILK CREAMY DRESSING
This recipe is similar to one used at California's North Woods Inn restaurant chain. Try this quick and easy recipe and you'll never go back to bottled bleu cheese dressing. (I haven't yet tried this, but wanted to save it.)
Provided by Sandi From CA
Categories Salad Dressings
Time 2m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.
- Refrigerate 4 hours or more before serving to let flavors blend.
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