Occasional, as well as occupational, Quartermasters will appreciate this easy to prepare, palate pleasing Buttermilk Blue Cheese Dressing. Buttermilk Blue is the creamy, mellow cousin of some of the more assertive members of the blue cheese family. This versatile dressing is piquant yet not overwhelming. Buttermilk Blue Cheese Dressing will transform game day takeout wings and elevate weeknight burgers and salads to first string status. Take it to your next pot luck with cut vegetables. Try a dollop or three of dressing on your steak and potatoes. Buttermilk Blue Cheese Dressing is a great provision to have on hand the next time you are in charge of feeding your “troops!”
Here is the recipe Sally made.
Makes about 3 1/2 cups
1 cup buttermilk, divided
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
1/4 teaspoon Tabasco sauce
1/4 teaspoon Dijon mustard
8 ounces Buttermilk Blue Cheese
1. Add 1/2 cup buttermilk, mayonnaise, mascarpone, cream, lemon juice, salt, Worcestershire, garlic, Tabasco and dijon mustard to the work bowl of a food processor. Pulse the processor on/off until the mixture is well blended.
2. Break the buttermilk blue cheese into small pieces and add to the buttermilk mixture. Pulse the processor on/off until the dressing is just blended and pieces of cheese are still visible in the dressing.
3. Empty the dressing into a storage container. Add the remaining 1/2 cup of buttermilk to the dressing. Stir until blended. Cover the dressing and refrigerate until chilled. Serve or keep in the refrigerator for up to one week. If you prefer a thinner dressing, add heavy cream or buttermilk unto the desired consistency is achieved.
Recipe© Sally James Mathis
Photography ©Taylor Mathis
Here is more on the picture Taylor took.
Want to see how this image was taken? This recipe is the subject of a post that I wrote for the website Fstoppers. Here is a link to the post about this shot.