Chunky Blue Cheese Salad Dressing

"I LOVE a good Blue Cheese Salad Dressing. Unfortunately, I have yet to find a good one in the stores. I dug out all my cookbooks, combined this and that and here is the final result."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Bev I Am photo by Bev I Am
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
15mins
Ingredients:
13
Serves:
10
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ingredients

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directions

  • Combine mayonnaise, sour cream and buttermilk, mixing well.
  • Add remaining ingredients mixing thoroughly.
  • Must refrigerate for 24 hours before serving for best flavor.

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Reviews

  1. This is the BEST Blue Cheese Dressing I have ever tasted! I can't believe I actually made this in my own kitchen! Absolutely incredible! I was in the process of making it and realized I didn't have in fresh buttermilk, so I was on my way to the grocery store to pick up some. I tasted the dressing without the buttermilk and decided - why make the trip? If it tastes this good without the buttermilk - I can't even imagine what it must be like with it! For now, I'll keep and review it without the buttermilk, and next time I will make it with. I don't see how I could go wrong! All I can say is WOW!! I will NEVER buy bottled blue cheese dressing again! For that matter, I couldn't get better in any fine restaurant. Luby, this one is a 10 star winner! Thank you so much for sharing your excellent recipes with us on Recipe*Zaar! — (posted Mar 8, 2003, 8 members found this helpful) .........As an update, Luby, I just wanted you to know that 2 years later I am still making Luby's Famous Chunky Blue Cheese Dressing. I buy the buttermilk now ; ) and this recipe is still the BEST I've ever tasted!! I thank you for posting this recipe every time I serve this fabulous dressing.
     
  2. Wow!!!! This is an excellent recipe. I've made it three times in 10 days...maybe the newness will wear off, but we can't get enough of it...we've been eating salad for late night snacks, just to enjoy! Super if you're doing low-carb! Here's what I used: Hellman's Reduced Fat Mayo Breakstone's Reduced Fat Sour Cream You would NEVER know it was reduced fat. We had company and I felt compelled to tell them it was reduced fat so that they could enjoy it all the more. The reason I've mentioned brands, is because I think mayos/salad dressings and even sour cream brands can vary so much...thought it might be helpful to know what was successful for us. For Worcestershire sauce, we used Lea Perrins 2 times, and a generic once, and noticed nothing different. We used fresh squeezed lemon. As written, the recipe is thick like pudding, or dip. In fact, this would make a great base for making different dips. But for this recipe, I actually used as much as 1 and 1/2 cups of buttermilk when all was said and done, as we like our dressing to be slightly pourable rather than gloppy...and it's still extremely thick with all the buttermilk I put in. So feel free to add buttermilk to any consistency you prefer, you will not diminish taste at all. AND, it thickens more in the fridge. I was dubious about the qty of sugar, but I used Splenda equal to 1 1/2 tsp the first time and let sit overnight. The next morning decided to go ahead with the last 1/2 tsp of sugar and I liked it even better. It's not a "sweet" dressing even with that amt. The 2nd two times I made the recipe, I used agave nectar equal to the 2 tsp sugar. (U need less agave nectar and it's lo glycemic.) The 1st & 2nd time I made the recipe there was an underbite that was bothering me...not heat or spice, just something a bit too sharp that didn't mellow overnight, and left a bit of aftertaste after dinner. I think it may have been the fresh grated onion, as mine may have been very strong, or perhaps the garlic. I'm not sure. The 3rd time I made the recipe, I used 1 tsp of onion powder and no fresh minced garlic. I cut the white pepper to a scant 1/2 tsp, as white pepper can be sharp. That unpleasant bite was gone in the 3rd version with no loss of flavor whatsoever. For ease, the onion powder was helpful, as grating part of an onion was just a slight pain, although I probably don't have the best grater for that. Mostly, because the onions I get seem to be inconsistent, I think I'll use onion powder in the future. All the other ingredients, I did just as written, including the tabasco and cayenne. It's not spicy. We love spice, but with blue cheese dressing, just a bit of tang is all most people want, I'd think. I highly recommend Rosenberg's Danish Blue Cheese. Only problem is, it comes in 4.5 oz containers...but get 2 and put them both in...it's even better with more cheese! To me, that's the nice thing about making it yourself. Some bottled ones are SO chintzy on the cheese. If we're going to bother making it, it's nice to have it just a bit over the top! Enjoy! Luby, I'm sure we'll be making this for the rest of our lives!
     
  3. This is the first time I have ever made homemade blue cheese dressing....I cannot believe how good this is compared to the brand I usually buy...The only think I changed is used splenda for the sugar and Lowfat may and sour cream....love love love it...
     
  4. Tres bien. Wonderful dressing please forgive me Luby but I used reduced calorie mayo and sour cream and less bleu cheese! But everything else the same. Now I am going to check out your other recipes. Thanks
     
  5. Exactly what I was hoping for!!! I was craving a wedge salad but I hate the taste of store bought salad dressing. I was yearning for something that would rival a great blue cheese dressing from a really great steakhouse. I did a google search and found this. I am so happy with this recipe!! I splurged on some really, really good blue cheese dressing, I purchased some Applewood smoked, thick cut bacon and a head of iceberg lettuce. Then I got to work. I whipped up the dressing, which was super quick and easy. This dressing is outstanding!!! My only suggestion would be to make sure you don't over process the cheese in the food processor. I would have liked some more bigger chunks, but now I know for next time. My salad was so good I almost licked the bowl.
     
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Tweaks

  1. Never had liked Blue Cheese; but when my finicky daughter endorsed it I thought I better try it. Glad I found this recipe! I used Kraft mayo ( what I had on hand), used light versions of mayo and sour cream. I used dried minced onion and garlic powder instead of minced garlic. My buttermilk was very thick so it did not thin the dressing down. I did omit the sugar only because I am not a fan of sweet dressing ( although I don't think 2 tsp. would have made it "sweet") and my package of cheese was only 4 oz, instead of 6 oz, but that is prob. a good thing for someone trying to "ease" into blue cheese. This recipe is great and I think as another reviewer said, to make the dressing and omit the blue cheese, would be an excellent base for other types of dressing. Will be making this again! Very easy to make with ingredients I usually have on hand.
     
  2. This was quite good - I used half the sugar, subbed black pepper for white, omitted the cayenne and used a bit of milk instead of buttermilk. I used stilton as the blue cheese and it had a nice punch.
     
  3. Excellent recipe! I didn't have any buttermilk, but made the substitution by adding 1 t lemon juice to c milk, let it sit for 10 minutes, and I had buttermilk! I also added more garlic, my preference. I had purchased a big tub of Amish blue cheese and was hoping to find a recipe like this! Thank you so very much. I won't ever buy a bottle of blue cheese dressing again.
     
  4. boy all I can say about this recipe is....it's really great!!! I used onion powder instead of the grated onion. Plus I added just a tad more blue cheese only because I did not want to throw away the little that was left from the brick I purchased. Thank you!!
     

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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