Homemade Bleu Cheese Dressing Breaking
Am trying various bleu cheese dressing recipes, most mayo and/or sour cream based. Some taste great, but break within a couple of days. By breaking I mean going from a nice thick dressing to thin as water. Is there a trick to getting it not to break so quickly? Have been refrigerating it in mason jars. Any tips, tricks, or recipes appreciated.
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BTW, I love Food Pickle for exactly this reason - I can ask amateur questions and not be looked down on!
It also sounds like perhaps the solids in your dressing are falling to the bottom. Do you have a step for thinning out the blue cheese before mixing it in?
I appreciate your frustration in finding the perfect blue cheese dressing - looking forward to trying poppy's here.
¾ cups Fat Free Yogurt, Plain
¼ cups Reduced Calorie Mayonnaise
1 cup Crumbled Blue Cheese
1 Tablespoon Red Wine Vinegar
1 Tablespoon Lemon Juice
¼ teaspoons Garlic Salt
¼ teaspoons Celery Seeds
2 dashes Worcestershire
Line a sieve with cheesecloth and place over a bowl. Add yogurt and allow to drain/thicken for about an hour in the fridge. Discard the liquid and mix all ingredients together until combined. If you want to make dressing, simply add a little evaporated milk until you reach the desired consistency