Ingredients:

  • 4 oz Aged Blue Cheese (Roquefort or Gorgonzola recommended)
  • 1 cup Full-Fat Mayonnaise (Avocado oil preferred)
  • 1/2 cup Full-Fat Sour Cream or Crème Fraîche
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Apple Cider Vinegar (ACV)
  • 1 tsp Dijon Mustard (Optional)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1–4 Tbsp Cold Water or Heavy Cream (For consistency)

Instructions:

  1. Prepare the Blue Cheese: Separate the blue cheese into two portions: 3 oz (85g) and 1 oz (30g). Crumble the larger portion coarsely and set aside. Place the smaller 1 oz portion into the mixing bowl.
  2. Create the Cheese Base: Using the back of a spoon or a whisk, mash the 1 oz portion of blue cheese thoroughly into a rough paste. This step ensures the dressing has that essential cheesy essence throughout, not just chunky bits.
  3. Whisk the Wet Ingredients: Add the mayonnaise, sour cream, lemon juice, ACV, and Dijon mustard (if using) to the bowl with the mashed cheese. Whisk thoroughly until the mixture is uniform and smooth.
  4. Season the Base: Stir in the garlic powder, onion powder, sea salt, and black pepper. Taste and adjust seasoning as needed. Remember the flavour will deepen upon chilling.
  5. Fold in the Chunks: Gently fold in the remaining 3 oz (85g) of coarsely crumbled blue cheese using a rubber spatula. This keeps the desired chunky texture. Do not overmix.
  6. Adjust Consistency: Assess the thickness. If you prefer a thinner dressing (suitable for drizzling), gradually whisk in cold water or heavy cream, 1 tablespoon at a time, until the desired consistency is reached.
  7. Chill and Rest (Mandatory): Transfer the dressing to an airtight container. Refrigerate for a minimum of 30 minutes, but ideally 2 hours, to allow the flavours to fully meld and the dressing to thicken slightly.
  8. Serve: Give the dressing a final stir just before serving. Job’s a good ‘un!