There is nothing better then a good homemade Classic Blue Cheese Dressing. Don’t you agree? I fondly remember the first time I had a good blue cheese dressing. One that did not come from a bottle or that could be found at the end of the buffet line. I was in my late teens and was being taken to the Chart House for dinner. Despite the fact that I had already been living in a bigger city hen where I grew up city, it was my first real dinner date to a “fancy” restaurant. I do not remember the day leading up to the dining experience, nor what I wore or how I fixed my hair or for that matter my date. I do remember the creamy blue cheese dressing as if it was only yesterday.
I ordered a simple mixed green house, most likely the house salad, and I asked for the blue cheese dressing on the side. I had enjoyed blue cheese dressing on many occasions, but it was usually shaken out of a bottle with a sudden plunk onto the greens. Nothing fancy, but, I did not know any better. The plate of greens mixed with carrots, tomatoes, and croutons, came with a small silver bowl alongside. Inside this chilly silver bowl was a creamy mixture with what looked like chunks of ripe blue cheese. The aroma that trailed under my nose as the waiter set the bowl down was reminiscent of smelly socks and creamy butter. I was immensely happy. I remember dipping my finger into the bowl, just wetting the mere tip and bringing it to my lips. It was pungent and slightly spicy. I did it again, before eagerly drizzling it over the top of the salad. The first bite was a firm ripe tomato wedge that was bathed in creamy blue, and I slide into my open mouth and let the creamy blue dressing melt on my tongue. I was in heaven with each bite.
I use to have the original recipe as I wrote them a letter begging for it. After repeated moving and boxes being unpacked, I have lost that recipe. Years ago, I remade it by using the memories of the recipe as well as my experience. I knew there was dry mustard as well as Worcestershire sauce added to the recipe, the rest of it is vague. I suppose I could look it up, but was a bit lazy before doing so. My version of the Chart House blue cheese dressing is made with sour cream, tangy creme fraiche and good mayo. I like to add fresh garlic, but only a hint. I prefer stinky blue cheese, and the more veins the better. I have used Maytag Blue, Buttermilk Blue as well as a Smoked Blue and Roquefort. Feel free to add what every blue cheese tickles your fancy. The key to making this dressing memorable is to let it sit overnight in the fridge so the flavors can play together. I promise, it is worth the wait, and you will love it!