Thanks to my parents and their background, I grew up eating all kinds of cheeses. We French people are the ones who eat the most cheese in the world… it’s a love affair! I’ve always had a few different kinds of cheeses in my cheese drawer in the refrigerator; from soft to hard. I also have a couple in my freezer which I will explain later.
Since David and I have been together, he cannot believe how much cheese he has eaten. When we met, I told him about the nickname given to me by my friend Richard which is Minnie Mouse. Now with that name tag that should’ve told him a lot about my cheese consumption… lol!
Is cheese good or bad for us? I’m definitely the wrong person to ask but apparently cheese is good for us because it is high in calcium. On the other hand, the high saturated fat increases the risk of cardiovascular disease, high blood pressure and type-2 diabetes without including lactose intolerance and milk allergies. Having said that, would I stop eating cheese… of course not! I’m in love with cheese although I tried a few times to break off with it – we always get back together!
I love almost any kind of cheese and the blue ones are no exception! From mild to strong, I find their flavors so deep and decadent in different recipes, it makes the dish so luscious! There’s a condiment I like to make for different purposes and it is my Blue Cheese Dressing. I use it as a dressing (try my Bacon Wedge Salad recipe) as well as a dip for my chicken wings or veggies.
As I mentioned in my intro, I store a couple kinds of cheese in my freezer. Why you ask?. When a recipe calls for grated cheese or chopping it into small pieces, frozen soft cheeses are easier to handle and less messy. Grating or chopping is a breeze by using this simple little trick.
This Blue Cheese Dressing recipe is so quick and easy to make, it is almost a sin to not make it at home! The freshness of the ingredients will enhance your dish and trust me, after trying this recipe, you won’t go back to store-bought again!
- 1/2 cup mayonnaise, such as Hellmann's®
- 1/2 cup light sour cream
- 1 large clove garlic, pressed
- 2 tbsp. Buttermilk *SEE FOOTNOTE
- 1/2 tsp. Dijon mustard
- 1/2 tsp. freshly ground black pepper, or to taste
- 1/2 tsp. honey
- 1/2 tsp. Worcestershire sauce
- 1/8 tsp. hot paprika
- 2 ounces blue cheese, grated *SEE FOOTNOTE
FOOTNOTE #1: If you don't use buttermilk as often, don't buy it and make this simple trick to save money: Buttermilk from scratch
FOOTNOTE #2: If you like mild blue cheese, use either Gorgonzola or Danish Blue. If you want much more stronger, use Roquefort and for something in between, use Stilton.