Okay, I promised this earlier this week then a lot of stuff came up, so it’s a bit later than I’d hoped, but still on the same day I had planned so I think that counts for something, right? Anyways, I love Bleu Cheese, on Wings, in my Bleu Cheese Green Bean Bake, or even just with veggies on the side. However, what I don’t love is the HFCS I see in a lot of them as well as the huge amounts of preservatives. So when after a recent demo, I (belatedly) remembered that Bleu Cheese has an mayo like emulsion at its base, I decided to make my own and oh man, it was delicious! I’ve used it with wings and veggies and I’m thinking of a few other ways I might use it to see if it holds up in Bleu Cheese Potato Soup, maybe. Gotta be careful since it has no gums or anything really holding it together so I’m just hoping the dairy doesn’t break up. Which means tempering it all properly. Maybe that will be the next tech post. Anyways, just like I prefer to do with Mayo, I used Grapeseed Oil in this recipe because it helps extend the life of the mayo and a bit of Mustard because of its antiseptic properties.
Bleu Cheese Dressing and/or Dip
Difficulty: 2 of 5 (Due to patience and a bit of awkwardness) Time: 20-25 minutes plus a little time to sit Yield: 1 1/2 quart
Mise en Place
- Glass or plastic bowl
- Immersion Blender
- Small bowl or cup
- Microwave or double boiler
- Paper towel
Ingredients1 recipe Mayo (made with grapeseed oil) 2 TBSP ground mustard 2 TBSP Worcester Sauce 1 TBSP Cayenne Sauce (Hot Sauce) (Optional) 6-8 oz GF Bleu Cheese crumbles or chunks 16 oz sour cream (Dip version) or 8 oz milk of choice (Dressing version)
Now, I use more Bleu Cheese than this, but I love bleu cheese, as I’m sure you’re sick of hearing by now. But take half of whatever bléu cheese you want to use and put it and all of the dairy (either sour cream or milk) and mix it together and heat it up in the microwave for about 15 seconds at a time with the paper towel on top so it doesn’t mess up the microwave. You want it till it can be blended smoothly with just your spoon. Add the mustard, Worcester, and cayenne to it and blend. Then add all of that to your mayo which should be in another bigger bowl. Stir until homogenous. Then add the rest of the bléu cheese crumbles. Can always add more bleu cheese crumbles if you want. Let it sit a little at room temp to develop the best flavors but then refrigerate for about 2 weeks. Simple, no?