Gorgonzola or Other Blue Cheese Dressing

Gorgonzola

By Cat, June 9, 2018 (Photo, right, from Wikimedia Commons)

This is probably my favorite salad dressing. My mom taught me to love a creamy Danish blue cheese dressing (made with sour cream, homemade mayo, and the cheese), so when I first ate at a real Italian restaurant after moving to Portland, Oregon, I just had to try the gorgonzola (once the waitress explained it is a type of blue cheese). Like regular blue cheese dressing, it was very creamy with a slightly different ‘blue’ flavor. I was hooked.

Years later, I had dinner at a restaurant on the Oregon coast. They didn’t have an Italian menu, but one of their dressing choices was gorgonzola (and I later learned the owner was part Italian). When my salad came with the dressing on the side, it was not white and creamy, but rather like a blue vinaigrette. And it was amazing! That type of gorgonzola dressing has been my preference ever since, but is harder to find here in rural Bigfork Montana. I include my version here (and may add the more American-style creamy version later).

Our Old Bridge Pub and Sub’s chef makes a creamy gorgonzola dressing by simply mixing gorgonzola cheese with sour cream. He pours it over the salad then adds crumbles of gorgonzola on top. Delicious, and keto too!

Gorgonzola Dressing, Vinaigrette-Style 

This recipe is more creamy than a vinaigrette, but not as thick and creamy as American blue cheese dressing. I’ve adapted this from Nourishing Traditions (1), using hints from Genius Kitchen (2) and Cooks.com (3). Makes about 1 cup dressing.

You many not be familiar with the herb, tarragon. It is a member of the artemisia family that includes the more famous, potentially psychedelic herb used to make absinth liquor popular in France in the 1800s.  Tarragon has a slight licorice flavor. If you don’t have tarragon, or don’t like it, use oregano or marjoram. See Herbs & Spices: Individual G – Z (About) for more about these herbs.

Ingredients & Equipment

  • 1 clove garlic
  • 2 Tbsp fresh or 2 tsp dried tarragon, or to taste
  • 1 tsp Dijon mustard
  • 2 Tbsp white wine or rice wine vinegar
  • 2 tsp freshly-squeezed lemon juice
  • ¼ tsp cane sugar (optional)
  • ½ cup Organic extra virgin olive oil or Organic avocado oil
  • 2 – 4 oz gorgonzola, crumbled
  • Unrefined sea salt and freshly-ground black pepper, to taste
  • Equipment:
  • small jar with lid (for rehydrating dried herbs)
  • small bowl

Method:

  1. Mince garlic, then press to a pulp with ⅛ – ¼ tsp Unrefined sea salt
  2. Rehydrate dried tarragon or oregano, if using: Place the dried herbs in a small jar with lid; add enough filtered water to cover the herbs, screw on lid, and let rest about 10 minutes; strain off the remaining water.
  3. Stir the vinegar into the dijon in the small bowl.
  4. Add remaining ingredients (except salt and pepper) into bowl. I recommend starting with 2 oz gorgonzola. Stir until mixed, then season to taste with salt and pepper, and add more gorgonzola, if desired. The more you add, the creamier the result.
  5. Transfer to jar or bottle with lid. If not using right away, give it a good shake before using.
  6. Store in fridge in a covered container.

Creamy Gorgonzola Dressing

This simple version is based on the Old Bridge’s dressing described in the intro, with ideas from blogs: Pinch and Swirl (3), and Genius Kitchen (4).

For the optional flavors, I prefer garlic, salt and pepper. I don’t generally add Dijon. For an Italian dinner, I use gorgonzola with tarragon; for a Scandinavian dinner, I use Danish Blue Cheese with basil. In a pinch, you can use regular blue cheese. Today I mistakenly bought an American blue cheese smoked with apple-wood, so I gave that a try and it was quite delicious!

Recipe

  • 2 oz gorgonzola or other blue cheese (or more, to taste)
  • 1 cup sour cream or buttermilk
  • Optional ingredients to thin the dressing; start with ½ Tbsp of desired option, and add more as needed:
    • ½ – 1 Tbsp dry white wine such as vermouth (instead of milk)
    • ½ – 1 Tbsp apple cider vinegar or freshly squeezed lemon juice
  • Optional flavors:
    • Minced garlic and/or chives
    • Herbs, like basil or tarragon
    • Pinch of Dijon mustard
    • Unrefined sea salt
    • Freshly ground black pepper

Mix gorgonzola with sour cream/buttermilk. If it’s too thick for your taste, add a bit of white wine, apple cider vinegar, or lemon juice. Or use buttermilk instead of sour cream. Mix with a whip, or immersion blender. If using a blender, stir in some crumbled gorgonzola after blending.

References

  1. Nourishing Traditions Blue Cheese Dressing, by Sally Fallon
  2. Genius Kitchen Gorgonzola Dressing: .geniuskitchen.com/recipe/gorgonzola-dressing-360118
  3. Cooks.com Gorgonzola Dressing: cooks.com/recipe/kq0fe23i/italian-greens-with-gorgonzola-dressing.html
  4. Pinch and Swirl: pinchandswirl.com/creamy-basil-and-gorgonzola-dressing
  5. Genius Kitchen: geniuskitchen.com/recipe/creamy-gorgonzola-dressing-269063

About Cat

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