Northwoods Inn Creamy Buttermilk Blue Cheese Dressing Recipe - Food.com (2024)

FAQs

Why does my homemade blue cheese dressing get watery? ›

Why does my homemade blue cheese dressing get watery? As blue cheese dressing sits, the water in the sour cream can begin to separate. That's natural. Just stir the dressing before you spoon it onto the salad or sandwich.

Blue cheese dips are often the star ingredient on a veggie platter, rather than a supporting role, so they are thicker and have a more concentrated blue cheese flavor. On the contrary, if you're looking to make a blue cheese dressing, or even turn a blue cheese dip into a dressing, you'll want to thin it out a bit.

A: Commercially made blue cheese dressing usually will keep several months after opening, as long as it is refrigerated and handled properly. I saw a tip recently on making it last longer by not putting anything in the jar, from a fork to a finger, that might introduce bacteria.

There are lots of other recipes so might be worth finding one with less liquid to dry ingredients: more cheese, or other dry ingredients like mustard powder or onion powder. You can thicken it by blending some of the cheese in or adding more cheese by crumbling.

Fresh blue cheese already has mold in it, which is typically blue or green in color. However, you want to pay attention to the color of the creamy part of the cheese. It's normally a white, beige, or yellow shade. If you notice that it's started to turn pink, brown, or green, your blue cheese has likely spoiled.

There are dozens of varieties of blue cheese. The four classics are French roquefort, English stilton, Italian gorgonzola, and Spanish cabrales. But today, blue cheese is made in many countries and in a growing variety of styles.

Potential Threat to Your Blood Pressure

Since blue cheese contains a high amount of sodium, it can increase your blood pressure levels. A high-sodium diet makes controlling blood pressure difficult, and healthy individuals should consume no more than 2,300 milligrammes of sodium per day.

Blue cheese contains a compound called spermidine, which is a natural polyamine that is thought to slow the aging process and promote cardiovascular health. 5 Spermidine has an antioxidant and anti-inflammatory effect.

Is it safe to eat blue cheese after the expiration date? If there is no sign of yellowing or browning then yes, it's safe to eat.

Blue Cheese is a 'breeding ground for bacteria'

Blue cheese dressing is made with blue cheese crumbles, mayonnaise, sour cream, and other dairy products, Randhawa says, and it's another one of those creamy dressings that can spoil after its expiration date.

Can you eat blue cheese dressing after expiration date? ›

Salad Dressing – A change in texture, smell or taste is the easiest indicator that salad dressing has gone bad. Dressings containing dairy or egg, such as Caesar, ranch and blue cheese, should never be kept past their expiration date.

Bleu cheese finds its perfect pair with acidic herbs like chervil or sorrel. These herbs don't detract from the flavor of the cheese; rather, they are strong enough to stand up against the strong flavor of the cheese. Brie is great with Chives, Basil, Parsley, and Tarragon.

Blue cheese is made using Penicillium, a type of mold that's responsible for its unique taste, smell, and appearance. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume.

Use yogurt or sour cream: These dairy products have a similar texture to mayonnaise and can be used to thicken salad dressing. You can use plain yogurt or sour cream, or try flavored varieties for added flavor. Use avocado: Avocado is a creamy, rich fruit that can be used to thicken salad dressing.

To prevent the dressing from becoming too runny, one can whisk in an emulsifier such as mustard or mayonnaise, which binds the oil and vinegar together. If the dressing is still too thin, incorporating a small quantity of cornstarch slurry to the mix will thicken it without altering the flavor significantly.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.