Recipe: NC State Blue Cheese Dressing
Misc. I am told the N.C. State Faculty Club has a great recipe for blue cheese dressing. I would appreciate any help you could give in obtaining it or a similar dressing. -- Rebecca Pate, Clayton
It seems the search is on for a good homemade blue cheese dressing. Marlene Rue from Willow Springs is on the look out and so is "A Blue Cheese Lover" from Durham.
Don Woitas, head chef at the N.C. State Faculty Club, has what we are looking for: a simple yet elegant blue cheese dressing.
Blue cheese is made by treating a whole-milk cheese (either cow's or sheep's milk) with molds. Then the cheese is aged for three to six months, giving it the characteristic blue or green veins and strong flavor. You either love or hate that intense flavor and accompanying aroma -- few people don't have strong feelings about blue cheese.
The best known blue cheese for salad dessings is Roquefort. This classic cheese, made from creamy sheep's milk, is certainly the oldest and often is referred to as the "king of cheeses." The name Roquefort is protected by law and only that cheese that is aged in the limstone caverns of Mount Combalou near the French village of Roquefort can be labeled as authentic Roquefort cheese. But by definition, all of these imported cheeses are pricey.
Woitas suggests using domestic blue cheese for his dressing. Flavorful in its own right, domestic blue cheese is less expensive and easily found in local groceries. If you prefer, a substitution of an imported blue cheese would only improve an already fine recipe.
The Faculty Club's Creamy Blue Cheese Dressing
1 1/2 cups mayonnaise
3/4 cup buttermilk
2 tablespoons sour cream
6 ounces blue cheese, crumble or more to taste
1 1/2 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon Tabasco, or to taste
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried minced onion
Place all ingredients in a sealable container and stir or cover and shake vigorously. Refrigerate for at least 4 hours before serving. (24 hours is optimal refrigeration to allow all the flavors to blend.) Serve over salad greens. Makes 2 1/3 cups. Per 4-tablespoon serving: 348 calories, 36 grams fat (93 percent calories from fat), 38 milligrams cholesterol, 5 grams protein, 3 grams carbohydrate, 851 milligrams sodium.
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1 | Recipe: NC State Blue Cheese Dressing |
Don/NC | |
2 | Recipe: Re: RECIPE: NC State Blue Cheese Dressing |
Elizabeth - Sounds great! Made a copy! Thanks! |
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