The BEST Blue Cheese Dressing Recipe - Chef Savvy (2024)

FAQs

Why does my homemade blue cheese dressing get watery? ›

If your blue cheese dressing gets watery, it's likely because the blue cheese you're using is too soft.

Blue cheese dips are often the star ingredient on a veggie platter, rather than a supporting role, so they are thicker and have a more concentrated blue cheese flavor. On the contrary, if you're looking to make a blue cheese dressing, or even turn a blue cheese dip into a dressing, you'll want to thin it out a bit.

There are lots of other recipes so might be worth finding one with less liquid to dry ingredients: more cheese, or other dry ingredients like mustard powder or onion powder. You can thicken it by blending some of the cheese in or adding more cheese by crumbling.

Blue cheese dressing does not contain many vitamins, minerals, and other micronutrients. But it can increase the absorption of fat-soluble vitamins such as vitamins A, D, E, and K from the diet. Moreover, it provides calcium and phosphorus which are great for bone health and energy production.

Use yogurt or sour cream: These dairy products have a similar texture to mayonnaise and can be used to thicken salad dressing. You can use plain yogurt or sour cream, or try flavored varieties for added flavor. Use avocado: Avocado is a creamy, rich fruit that can be used to thicken salad dressing.

There are dozens of varieties of blue cheese. The four classics are French roquefort, English stilton, Italian gorgonzola, and Spanish cabrales. But today, blue cheese is made in many countries and in a growing variety of styles.

Calabres, a Spanish blue cheese made from cows' milk, is described as semi-hard cheese and takes about five months to age, while Roquefort, described as the strongest blue cheese, also takes about five months to age but it is made of sheep's milk and it remains soft and crumbly.

Blue cheese contains a compound called spermidine, which is a natural polyamine that is thought to slow the aging process and promote cardiovascular health. 5 Spermidine has an antioxidant and anti-inflammatory effect.

Blue cheese is made using Penicillium, a type of mold that's responsible for its unique taste, smell, and appearance. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume.

To be on the safe side, I would keep homemade blue cheese dressing no more than 5 to 7 days in the refrigerator. Make it in smaller quantities so you don't waste it. If anything with cheese or milk base develops a strange color (often pink) or an off odor, definitely throw it out.

What is the unhealthiest salad dressing? ›

Caesar dressing. Made up of mayonnaise, cheese, salt and oil (and all too often, anchovies), Caesar tends to be one of the least healthy options out there. Those ingredients cause it to be high in both saturated fats and sodium.

The good news is that blue cheese is diabetes-friendly since it's low in carbs and protein-rich. Research has also found that a higher intake of fermented dairy foods (blue cheese is fermented) is associated with a lower diabetes risk [*].

Overconsumption of blue cheese can add excess calories and saturated fat to the diet. 1 oz of blue cheese contains 8.14 g of fat, of which 5.3 g is saturated fat. This type of fat can raise cholesterol levels and increase the risk of heart disease.

You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.

It can be painful, but thankfully we have the solution. It's all about emulsification: the key to making dressings that stay mixed for days – yes, days – in the refrigerator. All you need is a food processor, blender, or, in a pinch, stick blender, or basic hand whisk.

If you use a high quality olive oil (has a higher ratio of monounsaturated fats), it will solidify in the fridge. This is completely normal, so no worries. Just let it sit out at room temperature for 30 minutes before using or place in a warm water bath to speed up the process. Shake and enjoy!

To be on the safe side, I would keep homemade blue cheese dressing no more than 5 to 7 days in the refrigerator. Make it in smaller quantities so you don't waste it. If anything with cheese or milk base develops a strange color (often pink) or an off odor, definitely throw it out.