✕

Homemade Salad Dressing · Chunky Blue Cheese

Chunky Blue Cheese Dressing

8

Hands-free cooking

With your OK, your browser's microphone listens for short commands like “next” while this page is open, and steps are read aloud.

Simmerbee never records, keeps or sends your audio, and listening stops when you hide or leave this page. Privacy

What you can say
  • “Next”, “back”, “repeat”, “step 3”, “start over”
  • “Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
  • “How much butter?” (answers for the servings and units you picked)
  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
  • “How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
  • “Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”
Reading aloud

Before you start

Gather your ingredients

  • Swaps for sour cream

    Instead of sour cream

    • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
    • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
    • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

    All 4 swaps for sour cream

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for buttermilk

    Instead of buttermilk

    • Milk + lemon juice or vinegar: 1 tbsp lemon juice or white vinegar in a measuring cup, topped up with milk to 1 cup, for each cup. Thinner and a bit less tangy, so bakes are a touch less tender.
    • Plain yogurt + milk: ¾ cup plain yogurt + ¼ cup milk for each cup (with Greek yogurt: ½ cup + ½ cup). The closest match for tang and thickness.
    • Plain kefir: The same amount. Similar tang, a little thinner.

    All 4 swaps for buttermilk

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for Worcestershire sauce

    Instead of Worcestershire sauce

    • Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
    • Vegan Worcestershire: The same amount. Very close, with no anchovies.

    More for Worcestershire sauce

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

Step 1 of 4

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the sour cream, mayonnaise, buttermilk, lemon juice, Worcestershire, garlic powder, pepper and salt in a bowl until smooth.

Step 2 of 4

Mash about a third of the blue cheese into the dressing with a fork so every spoonful tastes of it.

Step 3 of 4

Fold (how to fold) Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid
in the rest of the blue cheese with a spatula, leaving it in chunks.

Step 4 of 4

Cover and refrigerate so the flavors blend. Stir in a spoonful more buttermilk if it is too thick to pour.

All done

Enjoy!

Made it? Sign in to rate it and leave a review.

Ingredients

  • Swaps for sour cream

    Instead of sour cream

    • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
    • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
    • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

    All 4 swaps for sour cream

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for buttermilk

    Instead of buttermilk

    • Milk + lemon juice or vinegar: 1 tbsp lemon juice or white vinegar in a measuring cup, topped up with milk to 1 cup, for each cup. Thinner and a bit less tangy, so bakes are a touch less tender.
    • Plain yogurt + milk: ¾ cup plain yogurt + ¼ cup milk for each cup (with Greek yogurt: ½ cup + ½ cup). The closest match for tang and thickness.
    • Plain kefir: The same amount. Similar tang, a little thinner.

    All 4 swaps for buttermilk

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for Worcestershire sauce

    Instead of Worcestershire sauce

    • Soy sauce + vinegar: 1 tbsp soy sauce + ¼ tsp vinegar + a pinch of sugar for each 1 tbsp. Savory and tangy, less complex.
    • Vegan Worcestershire: The same amount. Very close, with no anchovies.

    More for Worcestershire sauce

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt