Classic Blue Cheese Vinaigrette Recipes

CLASSIC BLUE CHEESE VINAIGRETTE

Steps:

• 1. Heat 2 tablespoons of the olive oil in a skillet and soften the shallots and pepper. About 5 minutes. Add vinegar, then remove pan from heat. Allow to cool.
• 2. In a bowl, whisk together the remaining olive oil and vinegar. Stir in Shallots and pepper along with the cooking oil.
• 3. Carefully fold in the crumbled blue cheese and minced chives. Season with salt.
• 4. Let sit at room temperature for at least 25 minutes, stir again, then top a wedge of iceberg lettuce or season your favorite salad. Enjoy!

BLUE CHEESE VINAIGRETTE

Steps:

• In a blender, combine the vinegar, sugar, 1/2 cup blue cheese, onion, mustard, garlic and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream until dressing is thickened. Stir in the remaining blue cheese if desired. Serve over salad. Cover and refrigerate leftover dressing.

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE

Steps:

• Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

OUTBACK BLUE CHEESE VINAIGRETTE RECIPE

Steps:

• Rinse the fresh basil under cold water and pat dry. Once the basil is dry, roughly chop the tender stems and leaves. This will help them break down more evenly in the blender.If you aren't using a blender, finely chop the basil until it is minced but not mushy.
• Pour olive oil, white vinegar, and balsamic vinegar into the container of a high-powered blender or immersion blender. Carefully add in Dijon mustard, sour cream, fresh basil, and sugar (optional). Add a pinch of kosher salt and a few cracks of freshly ground black pepper to taste. Don't go overboard with the salt, as there is salt in the blue cheese that will add flavor to the dressing. Blend on medium power until the contents of the blender are homogeneous and pourable. If the consistency is too thick, add in a few splashes of water to thin out the mixture.
• Add the blue cheese to the mixture in the container of the blender.Set the blender to low and pulse 5-6 times so blue cheese breaks up into fine crumbles but doesn't dissolve completely into the dressing. If the dressing thickens up after adding in the blue cheese, add a few splashes of water until you reach the desired consistency.
• Transfer to a mason jar or other refrigerator-safe container and enjoy!

BLUE CHEESE VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)

BLUE CHEESE VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

BLUE CHEESE VINAIGRETTE FOR CHOPPED SALAD FOR ONE

Steps:

• In a container with a lid, shake together vinegar, salt, pepper, and mustard. Add oil and blue cheese, and shake again until well combined.

BLUE CHEESE VINAIGRETTE

Steps:

• Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
• Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
• Blend well.
• Transfer vinaigrette to a bowl; mix in chopped basil.
• Can be prepared 2 days ahead, cover and refrigerate.