blue cheese dressing base

Blue cheese leads this base, and the blend is designed to preserve its character during reconstitution. Real blue cheese sits on organic sour cream and buttermilk, the cultured dairy that carries the body and the tang. Cracked pepper, garlic, and onion build the savory backbone. Balsamic vinegar and lemon crystals do the balancing work — blue cheese is fatty and assertive, and a measured hit of acid keeps it bright instead of heavy. You take it from there.

To Mix a Dressing
Combine 2 oz base with 1 oz milk and 1 oz sour cream or mayonnaise and whisk until smooth. That 2:1:1 ratio gives a pourable dressing thick enough to cling to a wedge. For something stiffer and more dip-like, hold back the milk; for a looser pour, add milk an ounce at a time until it runs the way you want.

Suggested Uses

Wedge Salad — Mix it thick (hold the milk) and spoon 2–3 tablespoons over a quartered iceberg wedge with bacon and tomato; the coarse cracked pepper shows up against the cold crunch.

Buffalo Wing Dip — Reconstitute on the stiff side and serve it cold next to hot wings, where the cool acidic dairy resets the palate against the cayenne. Thin with an extra ounce of milk if you'd rather drizzle than dunk.

Steak Finish — Spoon a thick mix over a rested ribeye or strip just before serving; the residual heat softens it into the crust and brings the blue cheese forward.

Roasted Vegetables — Drizzle a slightly loosened dressing over hot roasted Brussels sprouts or cauliflower straight from the pan, about a tablespoon per cup; the char and the tang play off each other while the vegetables are still steaming.

Burger Spread — Spread a tablespoon of the thick mix on the bun instead of the patty so it doesn't slide off under heat, and let a charred patty do the rest.

Pasta or Gnocchi — Toss 2–3 tablespoons of the standard mix with hot short pasta or gnocchi off the heat; warm it through but don't boil it, since the acid and dairy will break if the sauce climbs too high.

Crudité and Chips — Keep it thick and serve as a dip for cut vegetables, kettle chips, or pretzels on a party platter; 4 oz of mixed dressing feeds a small crowd.

Ingredients: blue cheese (pasteurized milk, salt, cheese culture, enzymes), spices, Vinegar, White Distilled, Powder, Identity Preserved Source (maltodextrin, white distilled vinegar), organic sour cream powder (cultured organic cream, organic nonfat dry milk, vitamin e (added to preserve freshness).* *Contains less than 2% silicon dioxide as an anti-caking agent and less than 2% disodium phosphate as a processing aid, organic cane sugar, balsamic vinegar powder (Identity Preserved maltodextrin, balsamic vinegar May contain naturally occurring sulfur compounds.), cultured organic cream, organic nonfat dry milk, vitamin e (added to preserve freshness).* *Contains less than 2% silicon dioxide as an anti-caking agent and less than 2% disodium phosphate as a processing aid, buttermilk powder (organic pasteurized: organic buttermilk, organic skim milk), lemon crystals (Meyer lemon powder non-GMO (Meyer lemon, maltodextrin, corn starch, sunflower lecithin), organic cane sugar, citric acid non-GMO, dextrose non-GMO, lemon oil organic, garlic, onion, hand-harvested sea salt, citric acid, xanthan gum non-GMO.

Contains Milk & Sulfites

Allergens: milk, sulfites