Universally Useful Blue Cheese Dressing
by Nigella. Featured in KITCHENIntroduction
If you like blue cheese — as I, swooningly, do — then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is. And you can make a fabulously retro US-steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dolloping each crunchy wedge with the dressing followed by a scattering of crisp-fried bacon crumbles. And it makes a fabulous sauce for leftover rare roast beef. It’s obviously divine with baked potatoes, too, and should you want just to eat as a dip with chips or crudités, please know that I fully support you in this!
For US cup measures, use the toggle at the top of the ingredients list.
If you like blue cheese — as I, swooningly, do — then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is. And you can make a fabulously retro US-steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dolloping each crunchy wedge with the dressing followed by a scattering of crisp-fried bacon crumbles. And it makes a fabulous sauce for leftover rare roast beef. It’s obviously divine with baked potatoes, too, and should you want just to eat as a dip with chips or crudités, please know that I fully support you in this!
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 250ml/1 cup
- 150 grams blue cheese (crumbled)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon brown sauce (such as A1 or HP)
- 75 millilitres buttermilk or runny plain yogurt
- 45 millilitres full fat milk
- 1 teaspoon raw apple cider vinegar (or good white wine vinegar)
- 1½ cups blue cheese (crumbled)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon brown sauce (such as A1 or HP)
- ⅓ cup buttermilk or runny plain yogurt
- 3 tablespoons whole milk
- 1 teaspoon raw unfiltered apple cider vinegar (or good white wine vinegar)
Method
- Put the crumbled cheese into a bowl, add the Worcestershire sauce, brown sauce, buttermilk, milk and the vinegar and mix gently until well combined.
- Thin if necessary with a little iced water. Chill until needed.
- Put the crumbled cheese into a bowl, add the Worcestershire sauce, brown sauce, buttermilk, milk and the vinegar and mix gently until well combined.
- Thin if necessary with a little iced water. Chill until needed.
Additional Information
MAKE AHEAD:
The dressing will keep for 3–4 days in covered container in fridge — store in cold part of fridge rather than in the door.
MAKE AHEAD:
The dressing will keep for 3–4 days in covered container in fridge — store in cold part of fridge rather than in the door.
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What 1 Other has said
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Posted by siobhanv on 1st October 2023
Show more commentsThis is so easy and delicious. It turned an otherwise boring salad of tomatoes, leaves and sliced celery (only stuff I had to hand) into a salad of the gods. It is now going to become a staple in my fridge.