Blue Cheese Dressing

Page 182

(4 reviews)

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Recipe Review

I made this to use on the Iceberg Lettuce Slices. So much effort goes into making this dressing that as I was making it I was convinced that I would never be making it again. You use the recipe for the Buttermilk Dressing but first you have to make garlic confit (which takes at least 40 minutes plus cooling time) to get the oil that then gets used in aioli. Then you have to make the aioli which gets added to the dressing. Ugh. My aioli never emulsified- I tried four times. Finally I just went out and bought it. The Point Reyes cheese is so good (and reminds me of my vacations to that area of California.) When all was said and done, this is really good but very rich (buttermilk, aioli, creme fraiche). If...if...I make it again, I would go straight to the purchased aioli and not even bother making it. That would cut down considerably on the time it takes to make the dressing and I bet the flavor isn't really affected.

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