Buttermilk-Blue Cheese Dressing

Name: Buttermilk–blue Cheese Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: American
Ingredients: 1/4 cup buttermilk (60 ml) Buttermilk; 1/4 cup sour cream (60 ml) Sour Cream; 1 small shallot, minced Shallot; 2 tsp cider vinegar (10 ml) Cider Vinegar; 3 oz Roquefort or other blue cheese, crumbled (3/4 cup) (180 ml) Blue Cheese; salt (2 g) Salt; freshly ground pepper (0.5 g) Pepper

Independent adaptation of a publicly published Vitaly Paley recipe. Not affiliated with, sponsored by, or endorsed by Vitaly Paley.

Buttermilk–blue Cheese from a national-award-winning chef.

Ratio

Buttermilk 60 mlSour Cream 60 mlCider Vinegar 10 mlBlue Cheese 180 ml

Ingredients

Buttermilk — 1/4 cup buttermilk (60 ml)
Sour Cream — 1/4 cup sour cream (60 ml)
Shallot — 1 small shallot, minced
Cider Vinegar — 2 tsp cider vinegar (10 ml)
Blue Cheese — 3 oz Roquefort or other blue cheese, crumbled (3/4 cup) (180 ml)
Salt — salt (2 g)
Pepper — freshly ground pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): Buttermilk, Sour Cream, Cider Vinegar, Blue Cheese.
Add finishing notes: Shallot, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Vitaly Paley works in Pacific Northwest / French technique at Paley's Place; credentials include James Beard Best Chef: Northwest 2005 (Paley's Place).

Originally published as Buttermilk–Blue Cheese Dressing.

Adapted from a Vitaly Paley recipe (Vitaly Paley / Food & Wine (spinach salad with bacon)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Vitaly Paley / Food & Wine (spinach salad with bacon) (published as “Buttermilk–Blue Cheese Dressing”). Full citation lives in Provenance.

Add to a jar