Source
r/Cooking•
ProfessorRiffs

Blue Cheese recipe with an actually viscosity?

Fact 1: Blue cheese is the superior dressing.

Fact 2: Every single recipe I've tried for making it at home ends up being super thin.

Where is the elusive non-watery blue cheese recipe? Please help me r/cooking, you're my only hope.

Edit: So I tried the recipe shared by u/SingAlongBlog. I didn't have 3/4 cup sour cream, so I did half sour cream and half buttermilk for that element of the recipe. Just checked it again today to see if it had gotten too thin after sitting a while and, guess what? IT'S FRIGGIN PERFECT. Thanks gang!

Edit 2: I just realized my typo in the title. This will eat at my soul for some time.

Posted Sep 28, 2019, 8:51 PM UTC · edited

814
spammmmmmmmy•

This should be a FAQ.

1 part mayonnaise

1 part buttermilk

1 part blue cheese crumbles

14
[deleted]•

[removed]

7†
ProfessorRiffsOP•

All the ones I've tried seem to have buttermilk instead of sour cream; maybe that's the deal. I'll give it a shot, thanks!

p.s. Fact 1 is irrefutable.

6
SingAlongBlog•

I’m really boring with salad dressing: evoo, lemon juice/balsamic, salt, pepper - I could eat that all day, every day. I’m sure I would like blue cheese dressing if it was made with parmigiano or something in lieu of the blue cheese

A friend of mine feels the same way about blue cheese as you do and she said the same thing - buttermilk makes it too runny

2
instant_ramen_chef•

This dude..

We can chill.

3
ProfessorRiffsOP•

Worked out great, check my edit for the credit!

2
[deleted]•

[deleted]

1
Radioactive24•

Sounds more like a dip than a salad dressing.

1
SingAlongBlog•

I don’t even like the stuff! u/ProfessorRiffs wanted a recipe for thick blue cheese..whatever - this is exactly that

2
superradish•

This is a great example of a place where garlic is absolutely not necessary. Blue cheese is strong enough that you're not going to taste it.

1
Orechiette•

Mayo and buttermilk are good, but if you use sour cream instead of buttermilk it will be thicker.

2
Zaggie•

Add a small amount of xanthan gum and blend.

1
hapigood•

Fact one is correct.

Ignore those suggesting mayonnaise. Really? The flavours are way apart.

Milk and/or a roux.

-1
Radioactive24•

I mean, if you're working with a buttermilk base, have you tried adding it (the BM) slowly until you achieve your desired thickness rather than all at once?

If you've tried making it multiple times (and from multiple different recipes) and the common problem is "too thin", it'd be pretty hard to not come up with the idea to not add as much liquid to the mix or mix/add until desired thickness.

-2
ProfessorRiffsOP•

It doesn't become thick immediately, but rather after it sits for a day or so. And thanks for the 2nd paragraph - super helpful!

0