quote:

Originally posted by boyardee65

Ok, here is my recipe.

1/2 cup sour cream
1/2 cup mayo
1 cup butter milk
1, 8 oz. block bleu cheese
2 TBS Worcestershire sauce
2 tsp Cholula sauce
juice from 1 lemon
1/4 tsp cayenne pepper
fresh ground pepper to taste

Break apart the block of cheese to desires size. Combine remaining ingredients and whisk well! Add the cheese and let stand over night. To refresh the flavor the next day, add another spritz of lemon juice.

I haven’t made this recipe in a while but it is stuck in my brain since I worked at Old Chicago Pizza chain. I had to edit it so as not to infringe on a copy write and get the flavor right since I use to make this in 20 gallon batches.
I have to say that this recipe is my favorite of all time!!

[8D]David O.[8D]

David, what was this used for at Old Chicago? Did they serve a salad there?

beer??????

I always add a little beer to mine…really adds to the flavor.[:p]

Yeah they do.

All the recipes sound good to me!![:)]

Ok, here is my recipe.

1/2 cup sour cream
1/2 cup mayo
1 cup butter milk
1, 8 oz. block bleu cheese
2 TBS Worcestershire sauce
2 tsp Cholula sauce
juice from 1 lemon
1/4 tsp cayenne pepper
fresh ground pepper to taste

Break apart the block of cheese to desires size. Combine remaining ingredients and whisk well! Add the cheese and let stand over night. To refresh the flavor the next day, add another spritz of lemon juice.

I haven’t made this recipe in a while but it is stuck in my brain since I worked at Old Chicago Pizza chain. I had to edit it so as not to infringe on a copy write and get the flavor right since I use to make this in 20 gallon batches.
I have to say that this recipe is my favorite of all time!!

[8D]David O.[8D]

My mom used to make a blue cheese dressing when I was young, she cooked it on the stove in a pan. Unfortunately she did this when I was too young to watch and learn. Dad got a bad chlostrerol problem and she quit making it.

This makes enough to share, I think that a reasonable of time that leftovers are left in the refrigerator the better it becomes.

This is "light" nothing. I have it very infrequently so I don’t fret about the ingredients

2 – 8 oz cartons sour cream
2 – packages of blue cheese (crumbled and some mashed with a fork)
1 – cup mayonnaise (I use Hellmans)
1/2 – cup buttermilk
2 – teaspoons of fresh lemon juice
garlic power to taste – or fresh grated garlic to taste. The fresh is the best.

Enjoy and share.

My favorite is:
4 oz’s plain yogurt
4 oz’s sour cream
4 oz’s crumbled blue cheese
1 tbls extra virgin olive oil

quote:

Originally posted by MiamiDon

The recipe I use is:

1 cup sour cream
1/2 cup mayo
juice of 1 lemon
1 Tbsp. White or Rice Vinegar
1/4 cup chopped parsley
1 tsp. minced shallots or onion
1/2 tsp. minced garlic
1/4 lb. blue cheese, crumbled

For the diet-conscious, lite sour cream and mayo can readily be substituted.

Perhaps garlic, onions and parsley might improve yours (I left out the lemon and vinegar since you said you do not like tart).

---

FWIW, my wife buys the jars of refrigerated Naturally Fresh Lite Bleu Cheese Dressing, which I find work well with homemade Buffalo-style chicken wings when I don’t care to mix up the fresh stuff.

My recipe is very similar and is always a surefire hit:

1 cup full fat sour cream
1/2 cup full fat Hellman’s mayo
4 oz bleu cheese (or a little more)
2 tb red wine vinegar
1-2 tb minced shallots or onion

Can be thinned with a little buttermilk. I found that I need a tiny bit of vinegar. Parsley sounds like an excellent addition. Thanks MiamiDon!

quote:

Originally posted by Sundancer7

I have tried buying bleu cheese dressing redi made before and I have always been dissapointed. It is usually too sour for my taste. I tried making my own yesterday for my celery and wings for Super Bowl.

I did the following:

1 cup mayo
1 cup sour cream.
4 oz of crumbled bleu cheese
1 tablespoon of Cholula hot sauce.
1 table sppon of seasoned sauce.
1 small can of pimentos

This suited my taste more than store bought. Any suggestions on how to improve?

Thanks
Paul E. Smith
Knoxville, TN

Paul, what is "seasoned sauce"?

I am making wings with that sauce and these tommorow. http://www.roadfood.com/forums/topic.asp?TOPIC_ID=14257&whichpage=1
But I cooked them for 1 1/2 hour at 225 degrees and then moved it up to 400 until the bacon was crisp….Russ

quote:

Originally posted by Russ Jackson

quote:

Originally posted by MiamiDon

The recipe I use is:

1 cup sour cream
1/2 cup mayo
juice of 1 lemon
1 Tbsp. White or Rice Vinegar
1/4 cup chopped parsley
1 tsp. minced shallots or onion
1/2 tsp. minced garlic
1/4 lb. blue cheese, crumbled

For the diet-conscious, lite sour cream and mayo can readily be substituted.

Perhaps garlic, onions and parsley might improve yours (I left out the lemon and vinegar since you said you do not like tart).

---

FWIW, my wife buys the jars of refrigerated Naturally Fresh Lite Bleu Cheese Dressing, which I find work well with homemade Buffalo-style chicken wings when I don’t care to mix up the fresh stuff.

I make mine exactly the same except I add cayenne powder…Russ

And Sundancer put hot sauce in his. I’m going to have to try some heat in the blue cheese dressing.

I don’t recall (it’s been 30+ years) them doing that anywhere in Buffalo, but I’m game for something new. [:p]

quote:

Originally posted by MiamiDon

The recipe I use is:

1 cup sour cream
1/2 cup mayo
juice of 1 lemon
1 Tbsp. White or Rice Vinegar
1/4 cup chopped parsley
1 tsp. minced shallots or onion
1/2 tsp. minced garlic
1/4 lb. blue cheese, crumbled

For the diet-conscious, lite sour cream and mayo can readily be substituted.

Perhaps garlic, onions and parsley might improve yours (I left out the lemon and vinegar since you said you do not like tart).

---

FWIW, my wife buys the jars of refrigerated Naturally Fresh Lite Bleu Cheese Dressing, which I find work well with homemade Buffalo-style chicken wings when I don’t care to mix up the fresh stuff.

I make mine exactly the same except I add cayenne powder…Russ