Yields approximately 200ml
A long time ago in a country far, far away, I learned how to make a classic blue cheese dressing from my mother. But alas, after many years living in Japan, I forgot how to use one of my favourite ingredients ever: cheese. Recently, I’ve managed to locate a rather reliable supply of blue cheese of above average quality, so I longed to recreate an old standby recipe.
I needed a blueprint, so I searched the net far and wide, but to my dismay, I discovered that the vast majority of people consider mayonnaise to be an essential ingredient in blue cheese dressings.
Now let’s get one thing straight: mayonnaise and Miracle Whip are not ingredients. End of story. It’s like making a soup using Campbell’s Tomato Soup as your base. Just wrong.
There, now that that unpleasantness is out of the way, here is an awesome classic blue cheese dressing sans mayonnaise. To make the best of this dressing, freshly chop some red cabbage, soak it in some lightly salted water for at least 10 minutes to extract the bitterness, strain, and mix with some finely diced celery and minced parsley. It’s best served after having chilled for about an hour and it goes great with the chocolate beer beef stew recipe provided elsewhere on this blog.
- 100g (approx) blue cheese, crumbled
- 1/4 teaspoon sea salt
- a few cracks black pepper
- 1/4 tsp finely minced chives*
- 1/4 tsp finely minced parsley*
- 50 ml unsweetened yoghurt
- 50 ml extra virgin olive oil
- 1 tablespoon red wine vinegar
- A few drops of tabasco (optional)
* Both the chives and parsley are optional, but I enjoy the added freshness that they provide. If you plan on keeping this dressing for a while, don’t include them in the dressing. Freshly mince them each time and encourage people to drizzle as much or little as they like on top of their salad.
- In a medium bowl, mash the blue cheese, salt, and pepper together with the back of a fork until the pieces of cheese are finely broken up.
- If you want to, stir in the chives and parsley at this point. Next, stir in the yoghurt, oil, and red wine vinegar until well mixed.
- Add a few drops of tabasco. Taste and adjust any of the seasonings to your liking. The dressing will thicken with refrigeration.