Universally_useful_blue_cheese_dressing

Universal blue-cheese dressing

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!

Image of Nigella's Blue Cheese Dressing

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)

Method

  1. Put the crumbled cheese into a bowl, add the Worcestershire sauce, brown sauce, buttermilk, milk and the vinegar and mix gently until well combined.
  2. Thin if necessary with a little iced water. Chill until needed.

MAKE AHEAD NOTE
The dressing will keep for 3–4 days in covered container in fridge – store in cold part of fridge rather than in the door.

Notes mentioning this note

Index
Meals [[grilled_lamb_shoulder Alison Roman’s Grilled lamb shoulder]] [[baked_minty_rice_feta_pomegranate_relish Baked Minty Rice with Feta and Pomegranate Relish]] [[baked_rice_confit_tomatoes_garlic Baked Rice with...
Universally_useful_blue_cheese_dressing
Universal blue-cheese dressing

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