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.
- 1 cup mayonnaise (I use Hellmans)
- 1 cup sour cream
- 1⁄2 cup buttermilk
- 1⁄2 teaspoon white pepper
- 2 tablespoons grated onions
- 4 dashes Tabasco sauce
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1 dash cayenne pepper
- 1 teaspoon minced garlic
- 2 teaspoons sugar
- 6 ounces crumbled blue cheese
- Combine mayonnaise, sour cream and buttermilk, mixing well.
- Add remaining ingredients mixing thoroughly.
- Must refrigerate for 24 hours before serving for best flavor.
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.
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!
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...