Sunday, 9 August 2009
I had some blue cheese leftover from the other day when I made that Summer Vegetable Lasagna. I don't like to keep blue cheese sitting around for very long. I find it very difficult to see if it's gone off or not, so I like to use it up right away.
Can you believe that I had never eaten Blue Cheese in any way shape or form before I moved over here to England? I know! How did I ever get through life without having tasted it before now!
I think I always got put off by the idea of it being a type of mould before. Eating mouldy food has never quite appealed to me, but I have to admit that in cheese, it's very good, at least in this kind of cheese. I love them all . . . Stilton, Gorgonzola, Danish, Cashel Blue, Maytag . . . to name but a few. In fact, when I was growing up I wouldn't eat any kind of cheese at all unless it was Kraft Cheese slices or a powder from out of a blue box. I was too chicken to try anything new. (I'm so glad I grew out of that stage!)
I used Danish both for the lasagna and for this tasty salad dressing. It's tangy without being too overpowering, which is what you want when you are eating blue cheese combined with other foods. Or at least, it's what I want.
I made a delicious salad of sliced fresh pears, cos lettuce, red onion and toasted walnuts for our supper last night and we had this delicious blue cheese dressing poured over top. Yummo!
*Blue Cheese Salad Dressing*
Makes 10 servings
One of my favourite salad dressings is Blue Cheese. You can't get a decent one in the shops and so I prefer to make my own. Marks and Spencer used to do a really good one, but you can't buy it anymore, well, at least not around here anyways! Plan ahead as this tastes better upon sitting overnight.
1 cup good quality Mayonnaise
1 cup sour cream
1/2 to 3/4 cup buttermilk
1/2 tsp ground white pepper
2 TBS grated onion
4-5 drops of Tabasco sauce
1 TBS lemon juice
1 tsp Worcestershire Sauce
1/2 tsp salt
a dash of cayenne pepper
1 clove of garlic, peeled and minced
2 tsp white sugar
6 ounces blue cheese, crumbled
Whisk together the mayonnaise, sour cream and buttermilk, adding as much of the buttermilk as you need to give it a good consistency. You want it to be pourable. Whisk in the remaining ingredients. Mix thoroughly. Cover and chill for 24 hours before serving. You may need to add a bit of regular milk if it is too thick. Taste and adjust seasoning before serving.