Blue Cheese Dressing Recipe and an old fashioned port wine salad
dressing made from scratch with Blue Cheese, mayonnaise, sour cream, vinegar, spices and wine.
I added a special Port Wine Dressing Recipe version to give you that distinctive flavor others have enjoyed so many years.
Cheese is an ancient way of preserving milk by adding a coagulating enzyme agent to heated milk, causing it to curdle, then processed further under climate controlled conditions.
Blue cheese, made of cow's milk has a distinctive tangy flavor. It is white, with blue streaks and crumbly textured like Roquefort.
Roquefort cheese is made from goat's or sheep's milk.
All cheeses contain complete proteins and can substitute for meat.
Add less cheese for milder flavor or add more as you prefer. Making it your way is a benefit of homemade salad dressings.
Mix all together except 1/2 of cheese and mix until smooth.
Add remainder of cheese and toss lightly, leaving it lumpy.
Chill and serve over tossed salad.
Mix ingredients together in a mixing bowl on medium speed until smooth with only a few lumps remaining.
This dressing is excellent on tossed salads.
Use it for a thin dip for vegetable strips such as carrots, celery, bell peppers or broccoli and cauliflower.
Use as a thin dip on crackers and chips.
For a "restaurant quality" dinner, top a butter and salt seasoned white baked potato with the dressing.
Serve with a tossed salad and
just charcoal grilled steak.