Blue cheese dressing

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Blue cheese dressing
Picles fritos.jpg
Blue cheese dressing and fried pickles
Type Salad dressing or dip
Place of origin United States
Main ingredients Mayonnaise, sour cream, yogurt, blue cheese, milk, vinegar, onion powder, garlic powder
Variations Blue cheese vinaigrette
Cookbook: Blue cheese dressing  Media: Blue cheese dressing

Blue cheese dressing is a popular salad dressing and dip in the United States. It is usually made of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or yogurt, milk, vinegar, onion powder, and garlic powder.[1] There is a blue cheese vinaigrette that consists of salad oil, blue cheese, vinegar, and sometimes seasonings.[2]

Most major salad dressing producers and restaurants in the United States produce a variant of blue cheese dressing. It is commonly served as a dip with Buffalo wings or crudités (raw vegetables).

Safety and storage[edit]

Separation of water and oil (instability of the emulsion) is a potential problem with blue cheese dressing.[3] 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.[4] Lactobacillus fructivorans is a facultative anaerobe that is acid tolerant, and can survive in a low pH food such as blue cheese dressing.[citation needed]

See also[edit]

References[edit]

  1. ^ Jeff Keys (2011). Well Dressed: Salad Dressings. Gibbs Smith. p. 80. ISBN 978--1-4236-1766-2. Retrieved 15 May 2015. 
  2. ^ 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. 
  3. ^ Chiralt, A. "Food Emulsions" (PDF). Food Engineering. UNESCO, Encyclopedia of Life Support Systems. 2. 
  4. ^ Kurtzman, C. P.; Rogers, Ruth; Hesseltine, C. W. (1971). "Microbial Spoilage of Mayonnaise and Salad Dressings" (PDF). Applied Microbiology. 21 (5): 870–74.