|Nutritional Guidelines (per serving)|
|Servings: 3/4 cup dressing (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although this blue cheese vinaigrette contains no mayonnaise, buttermilk or sour cream, it's incredibly creamy and tastes a lot like traditional blue cheese dressing. What's the secret? Making it in the blender, which emulsifies the oil, vinegar and cheese into smooth, creamy dressing. Gorgonzola is a favorite cheese for this blue cheese vinaigrette recipe, making a dressing that is spicy and sweet but not overly pungent.
If you're a fan of blue cheese dressing, you probably also like warm blue cheese sauce. Poured over chicken, steak or potatoes, blue cheese sauce is the type of decadent sauce that makes you want to lick your plate.
- 3 tablespoons water
- 1/4 cup walnut oil (or vegetable oil or grapeseed oil; olive oil tends to taste too strong and bitter)
- 3 tablespoons white wine vinegar
- 1/4 pound blue cheese (crumbled)
- black pepper to taste
Simply put all the ingredients in a blender and blend until very smooth.
When blended, the blue cheese will give this dressing a slightly blue hue. Don't worry - when you pour the dressing over lettuce the color will look closer to white or cream.
This dressing will thicken when refrigerated; bring leftover dressing up to room temperature before using or at the very least, whisk it vigorously.
While all types of blue cheese have a similarly salty, sweet, pungent flavor, each individual blue cheese has it's own distinct characteristics. Some are really funky, some are sweet and mellow, others are extremely bold. The texture can range from creamy to crumbly. So how does each blue cheese get it's own unique flavor and texture?
The type of mold added during the cheesemaking process affects the flavor and texture of the cheese. The molds added to blue cheese are derived from the genus Penicillium. The most widely used molds in blue-veined cheeses are Penicillium Roqueforti and Penicillium Glaucum. Most modern cheesemakers use commercially manufactured Penicillium cultures that are freeze-dried. Above and beyond mold cultures, the type of milk used (goat, sheep or cow), what the animals were eating before they were milked (grass, hay, clover, etc..) and the slightly different techniques used by each cheesemaker affect the flavor and texture of blue cheese.