Blue Cheese Vinaigrette

My son and I love blue cheese but rarely eat it because my husband and daughter aren’t big fans. We recently went to dinner at a friend’s house and I was asked to bring a salad. Luckily, there are a few blue cheese lovers in their house so I decided to make this blue cheese vinaigrette from a recipe I found on Epicurious. It was so quick and easy to throw together and was tangy and flavorful with nice chunks of blue cheese. I served this blue cheese vinaigrette over a simple romaine lettuce salad with tomatoes, red onion, and bacon bits. My son and I really loved this dressing and so did our friends who tried it.

How to Make a Blue Cheese Vinaigrette

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Transfer the garlic mixture to the blender. Add 1/2 cup of blue cheese crumbles, white wine vinegar, remaining olive oil, vegetable oil, 1 tablespoon of water, a dash of hot pepper sauce, a pinch of sugar, if desired, and season with sea salt and freshly cracked pepper, to taste. Blend until creamy. Add the remaining 1/4 cup of blue cheese crumbles; mix well. Seal and place in the refrigerator for flavors to mingle. Taste before serving and add more seasonings if needed. Whisk very well then drizzle over your salad, to taste. Enjoy.

Blue Cheese Vinaigrette

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Prep Time: 10 minutes minutes

Cook Time: 1 minute minute

Total Time: 11 minutes minutes

Course: Condiment

Cuisine: American

Author: Pam - For the Love of Cooking / Original by Epicurious

Ingredients

• 3 tbsp olive oil, divided
• 2 large cloves of garlic, minced (about 2 tsp)
• ¾ cup blue cheese crumbles, divided
• ¼ cup white wine vinegar
• 3 tbsp vegetable oil
• 1 tbsp water
• Dash of pepper sauce (I used Tabasco)
• Sugar, to taste, if desired
• Sea salt and freshly cracked pepper, to taste

Instructions

• Heat 1 tablespoon of oil in a large skillet over medium heat. 
• Add the minced garlic and cook, stirring constantly, for 1 minute. Transfer the garlic mixture to the blender. 
• Add 1/2 cup of blue cheese crumbles, white wine vinegar, remaining olive oil, vegetable oil, 1 tablespoon of water, a dash of hot pepper sauce, a pinch of sugar, if desired, and season with sea salt and freshly cracked pepper, to taste. Blend until creamy.
• Add the remaining 1/4 cup of blue cheese crumbles; mix well. Seal jar and place in the refrigerator for flavors to mingle. 
• Taste before serving and add more seasonings if needed. Whisk and drizzle over your salad, to taste. Enjoy.

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