Blue Cheese Dressing
As a child, I did not
like Blue Cheese Dressing at all, but as an adult I absolutely love it. The
best I ever ate was at the Ember’s Restaurant in Graham, North Carolina. This
is my attempt to make a recipe that I think comes as close as
possible. This creamy dressing is at its best when tossed with crisp
romaine or iceberg lettuce. Use it as a dip for crudites like carrot and celery
sticks, radishes and steamed asparagus spears, too.
8 ounces Maytag or
better quality blue cheese
1 cup sour cream
1/2 cup buttermilk
2 tablespoons finely
chopped chives or green onions
1 Tbs. sugar
Double Dash
Worcestershire sauce
1 lemon juiced
Dash hot sauce
Sea salt
Ground black pepper
Mash cheese with a
fork in a bowl, leaving some large chunks. Stir in sour cream and buttermilk
until creamy but with bits of cheese remaining. Stir Worcestershire and hot
sauce and lemon. Season to taste with salt and pepper. Chill until ready to
use.
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