Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free blue cheese.

"Lettuce is divine, although I'm not sure it's really a food."
-Diana Vreeland, Editor

The refrigerator light goes on...

Choose the best and most pungent blue cheese that you can find to maximize the flavor of this dressing. As always, the best ingredients make your recipes shine.

Blue Cheese

There are myriad varieties of blue cheeses. Most on the market are made from cow's milk, but there are both sheep's and goat's milk versions as well. The blue mold that runs in fine veins through these cheeses is most commonly from the bacteria Penicilllium roqueforti or Penicillium glaucum.

True Roquefort is made from sheep's milk in the south of France, while Stilton is the most famous English version of blue cheese. The Danish Danablu and Italian Gorgonzola are made in the same fashion. All blue cheeses have subtle differences, and the variations between creameries and countries, as with any cheese, number in the hundreds.

In 1941, Iowa State University developed a process for making blue cheese using pasteurized milk. E.H. Maytag, the son of the American dishwasher manufacturer, began producing a cow's milk cheese and his dairy still produces a fine American version of blue cheese. Maytag still ages their cheese in underground caves in much the same way as with French and European creameries. Maytag blue cheese is generally a milder version than European cheeses but it still has a creamy, tangy flavor.

Blue cheeses are generally a medium fat cheese having between 8 and 9 grams of fat per ounce. Some are higher in fat with up to 12 grams per ounce but as with so many flavorful cheeses a little can go a long way. As with many cheeses there is a fair amount of sodium so you may not have to add salt to recipes that use blue cheese.

1 ounce blue cheese = 100 calories, 8g fat, 5g sat fat, 2g mono fat, 6g protein, <1g carbohydrates, 395mg sodium, 21mg cholesterol

Blue Cheese Dressing

Servings = 4 | Serving size =1/4 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

This healthy recipe keeps well for about 4 - 5 days in the refrigerator.

1/2 cup	non-fat buttermilk
1/4 cup	non-fat mayonnaise
1 ounce	blue cheese (crumbled)
1 Tbsp	shallot (minced)
1/4 tsp	ground dry mustard
1 Tbsp	white wine vinegar

Place all ingredients in a blender or mini chopper and blend until smooth.

Place the dressing in a storage container and refrigerate for at least an hour before serving.