Looking for a tried and tested Bleu Cheese dressing recipe. Big fan of the BC..but never made any..

northGAcock

My favorite store bought is the Wall-mart Marketside dressing. Believe me I have tried many a BC dressing. It is time to move into making my own. If you are proud of one....please share.

fishlessman

never thought to make my own but a bottle of kens steak house and a tub of gorgonzola works for me

Grillin_beers

I've never made my own before.  I normally buy the bolthouse blue cheese dressing.  It's in the refrigerated isle. 

Eggcelsior

Along the the above options, I like this stuff as well.

BRush00

I've actually done a really simple one a few times now.

Olive Oil
Balsamic Vinegar reduction
Blue Cheese

BAM

biggreenrob

Cook's Country (America's Test Kitchen) 

MAKES ABOUT 1 1/2 CUPS

Stilton is an English blue cheese with a pungent, slightly sweet flavor. You will need 3 ounces of Stilton for this recipe.

INGREDIENTS

3/4 cup Stilton cheese, crumbled

3/4 cup mayonnaise

6 tablespoons sour cream

1 1/2 tablespoons cider vinegar

1/4 teaspoon pepper

1/8 teaspoon garlic powder

INSTRUCTIONS

Combine all ingredients in food processor and process until smooth, scraping down sides as necessary. Serve. (Dressing can be refrigerated in airtight container for 1 week.)

NDG

I used to make it when I worked at Mortons Steakhouse - so much better than bottle.  Now I want to find that recipe!  I will see if I can dig it up for you . . 

northGAcock

NDG said:

I used to make it when I worked at Mortons Steakhouse - so much better than bottle.  Now I want to find that recipe!  I will see if I can dig it up for you . . 

I would appreciate it. Love me some Morton's.....but not the bill.

fishlessman

would like trhat mortons recipe as well, im noted to get the dressing on the side just for the blue cheese dressing shot, then let them take back the salad.

Grillin_beers

I wouldn't mind that Mortons recipe either.  

MelSharples

Buffalo's Café Blue Cheese recipe:
1 cup mayo
1 cup sour cream. 
tablespoon of poppy seeds
Add blue cheese or gorgonzola to taste (crumbles or break apart yourself), usually 4 ounces
I sometimes add a dash of garlic powder as well
Mix well by hand

GoldenQ

look at the dressing on the cooking channel for Steakhouse Steaks by Ina Garten.   It is fantastic on all steaks and on pork tenderloin.  haven't tried any other meats

cazzy

NDG said:

I used to make it when I worked at Mortons Steakhouse - so much better than bottle.  Now I want to find that recipe!  I will see if I can dig it up for you . . 

Does this look familiar?

http://www.food.com/recipe/mortons-blue-cheese-dressing-228879

NDG

Looks about right - dont specifically remember the durkee . . . but I have a text out to my buddy (he continued with Mortons post college) to see if he remembers.

Webass

My favorite is Marie's.  They make a Chunky and an Extra Chunky.  Give it a try.  I think you'll like it.  

 

northGAcock

Webass said:

My favorite is Marie's.  They make a Chunky and an Extra Chunky.  Give it a try.  I think you'll like it.  

 

I have tried and have used Marzetti and Marie's over the years. They are both serviceable in my opinion. As stated earlier....and you might want to try it...Walmart carries (in their produce Frig area) a good prepared dressing in their  Marketside dressing line. I like it better than the Marie's and Marzetti.....but you have the Walmart problems.....being out of it most of the time etc. etc. etc....not here to bash them today.

I just don't think you can beat a good fresh homemade Bleu Cheese Dressing. I myself would go a bit of heavy on the cheese and prefer chunky.  Just my two cents worth. I think we can all agree that it is some good chit! and just want to have the ability to improve upon it.

SmokeyPitt

I'm often lazy with things, so I just buy something like Ken's and then add some blue cheese crumbles to make it extra chunky.  

northGAcock

SmokeyPitt said:

I'm often lazy with things, so I just buy something like Ken's and then add some blue cheese crumbles to make it extra chunky.  

With you on that one....but have been getting some really good Bleu Cheese lately from specialty stores.....and want to do some experiment with making the dressings.....At the end of the day, i will prob just take a little of everything i read....and embark on my own. Wife is an artist so i am encouraged to paint outside of the lines I guess. 

SoCalWJS

This is what I do. They used to hand out the recipe on a card at their restaurants, and this loos identical.
http://www.food.com/recipe/chart-house-blue-cheese-dressing-copycat-183135

Skiddymarker

Tried to make my own for years, always come back to Marie's, Litehouse or Marzettie's. IMO, look in the delis and specialty shops, and it is often better if it must be refridgerated.