There is nothing better than a really good homemade Classic Blue Cheese Dressing. Don’t you agree? I fondly remember the first time I had a good blue cheese dressing, the kind that did not come from a bottle or at the end of the buffet line. I was in my late teens and was being taken out to dinner at the Chart House. It was my first date at a fancy restaurant. I do not remember much about my date, what I ate or even what I wore. I do remember that creamy blue cheese dressing. It was tangy and full of chunks of blue cheese. If I was not on a date I may have even eaten by the spoonful.
I ordered a house salad and asked for the dressing on the side. I had enjoyed blue cheese dressing many times before but it was usually shaken out of a bottle with a sudden plunk onto the greens. That is all I knew and that is how I thought all salad dressings came. 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 that was not smooth but instead it was lumpy. The aroma that trailed under my nose as the waiter set the bowl down was reminiscent of smelly socks and creamy butter. I was happy. I remember dipping my finger into the bowl and bringing it to my lips. It was pungent and slightly spicy. I did it again, before eagerly dumping 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. Now I am remaking 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!
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Classic Blue Cheese Dressing
8 ounces sour cream
5 ounces creme fraiche
1/8 cup good mayo
1 teaspoon dry mustard
3/4 teaspoon black pepper (fresh cracked is the best)
1 small garlic clove, mashed with the salt
1/2 teaspoon kosher salt
1 1/2 teaspoon worcestershire sauce
5 ounces blue cheese
In a medium sized bowl combine all of the ingredients except for the blue cheese.
Using a fork mix well.
Crumble in the blue cheese.
Continue mixing with a fork until combined, and the cheese is broken up.
Pour into a bowl and cover with a lid or plastic wrap.
Let sit in the refrigerator for at least 24 hours.