Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Blue Cheese
Blue Cheese

Chef Basics

Blue cheese dressing Add to ...

Experiment with different types of blue cheese: Some blues are creamy and mild while others have more of a tang and bite to them.

Follow on Twitter: @sueriedl

More related to this story

Ingredients

50 grams blue cheese, crumbled

1 tablespoon mayo

1 tablespoon white wine vinegar

1 teaspoon Dijon

salt and pepper

Method

Put the mayo, white wine vinegar, Dijon and a pinch of salt and pepper into a bowl. Mix until smooth and then add half the blue cheese. Whisk again until smooth and thickened. Add rest of the blue cheese.

If you feel you would like it thinner, add a tablespoon of light cream or even water and whisk until it reaches the desired consistency.

The vinaigrette will store well in the refrigerator for a few days. Bring to room temperature before using.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories