Blue cheese dressing
|Type||Salad dressing or dip|
|Place of origin||United States|
|Main ingredients||Mayonnaise, sour cream, yogurt, blue cheese, milk, vinegar, onion powder, wine, cumin , garlic powder|
|Variations||Blue cheese vinaigrette|
Blue cheese dressing is a popular side sauce, salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder. There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings.
In addition to being used as a salad dressing, blue cheese dressing pairs well with a number of ingredients like chicken, turkey, garlic bread, corn, It can be used as a dressing for sandwiches or wraps or incorporated in dips with other ingredients like cream cheese, sour cream, and hot sauce.
Safety and storage
Separation of water and oil (instability of the emulsion) is a potential problem with blue cheese dressing. Microbial spoilage is a concern for any type of processed food. Studies have shown that Saccharomyces bailii and Lactobacillus fructivorans are two common microorganisms that spoil salad dressings. Lactobacillus fructivorans is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing.
- Jeff Keys (2011). Well Dressed: Salad Dressings. Gibbs Smith. p. 80. ISBN 978--1-4236-1766-2. Retrieved 15 May 2015.
- Wayne Gisslen; Mary Ellen Griffin; Le Cordon Bleu (2007). Professional Cooking for Canadian Chefs. Hoboken, New Jersey(USA): John Wiley & Sons. p. 723. ISBN 978-0-471-66377-5. Retrieved 15 May 2015.
- "Blue Cheese Chicken Salad Sandwiches". Taste of Home.
- "Blue Cheese Garlic Bread". Taste of Home.
- "Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing". Food Network.
- "Chunky Blue Cheese Dip". Taste of Home.
- "Buffalo Chicken Dip". Food Network.
- Chiralt, A. "Food Emulsions" (PDF). Food Engineering. UNESCO, Encyclopedia of Life Support Systems. 2.
- Kurtzman, C. P.; Rogers, Ruth; Hesseltine, C. W. (1971). "Microbial Spoilage of Mayonnaise and Salad Dressings" (PDF). Applied Microbiology. 21 (5): 870–74. doi:10.1128/AEM.21.5.870-874.1971.