A big-batch creamy bleu cheese dressing of mayonnaise, buttermilk and small curd cottage cheese with Worcestershire and garlic, finished with crumbled Roquefort or bleu cheese. Makes about 1 1/2 quarts.
Sandra Mills's bleu cheese dressing makes a generous batch, about a quart and a half, so there is plenty for salads all week and for dipping wings and vegetables. Mayonnaise and buttermilk make the creamy base, and small curd cottage cheese adds body and a little tang.
The cheese is stirred in with a fork at the end rather than beaten in, which keeps nice chunks of Roquefort or bleu cheese throughout. It is the steakhouse partner for a wedge salad.
Combine the base. In a medium bowl, place the mayonnaise, buttermilk, cottage cheese, Worcestershire sauce, garlic powder and salt.
Mix. Mix with an electric mixer until well blended.
Add the cheese. Stir in the crumbled cheese with a fork, keeping some chunks.
Refrigerate. Cover and refrigerate.
Tips
The recipe halves easily: use 2 cups mayonnaise, 1/2 cup buttermilk, 1/2 cup cottage cheese, 1/2 teaspoon each of Worcestershire, salt and garlic powder, and 2 ounces cheese.
Roquefort is tangier and saltier; a milder bleu cheese gives a gentler dressing.
Store it in jars so you can shake or stir it before serving.
Questions about this recipe
How long does homemade bleu cheese dressing last?
Kept covered in the refrigerator, plan to use it within about a week, since it is made with buttermilk and cottage cheese.
What is the difference between Roquefort and bleu cheese?
Roquefort is a specific blue cheese made from sheep's milk in France. Bleu or blue cheese is the general name for cheeses with blue mold veins, most often made from cow's milk.
Why add cottage cheese to bleu cheese dressing?
It gives the dressing body and a mild tang, and it makes it thick enough to cling to lettuce and to work as a dip.
