📝 About This Recipe
This isn't your average steakhouse condiment; it is a masterclass in balance, texture, and pungent elegance. By utilizing a base of scratch-made mayonnaise and cultured buttermilk, we create a velvety canvas for the sharp, salty crumbles of high-quality Roquefort or Gorgonzola. It’s a versatile powerhouse that transitions seamlessly from a cooling dip for spicy wings to a sophisticated drape for a crisp wedge salad.
🥗 Ingredients
The Emulsion Base
- 1 Large Egg Yolk (at room temperature)
- 1/2 cup Neutral Oil (grapeseed or canola work best)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1 tablespoon Lemon Juice (freshly squeezed)
Dairy & Texture
- 1/2 cup Sour Cream (full fat for best mouthfeel)
- 1/4 cup Buttermilk (shaken well)
- 5 ounces Blue Cheese (high-quality Roquefort, Danish Blue, or Gorgonzola Dolce)
Seasoning & Aromatics
- 1/2 teaspoon Worcestershire Sauce (adds umami depth)
- 1 teaspoon White Wine Vinegar (for a sharp back-note)
- 1 small clove Garlic (grated into a paste)
- 1 tablespoon Fresh Chives (finely minced)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your 'mise en place'. Ensure the egg yolk and dairy are at room temperature to prevent the emulsion from breaking.
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2
In a medium glass bowl, whisk together the egg yolk, Dijon mustard, and half of the lemon juice until the mixture is slightly frothy and pale yellow.
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3
While whisking constantly and vigorously, begin adding the neutral oil drop by drop. This slow start is crucial for a stable emulsion.
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4
Once the mixture begins to thicken and look like a light cream, you can increase the oil flow to a very thin, steady stream, whisking all the while until you have a thick mayonnaise.
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5
Fold in the sour cream and the buttermilk. The mixture should now be a thick, pourable consistency.
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6
Add the grated garlic paste, white wine vinegar, and the remaining lemon juice. Stir gently to combine.
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7
Take half of your blue cheese (2.5 oz) and mash it into a paste using the back of a fork. Whisk this paste into the dressing to ensure the blue cheese flavor permeates every drop.
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8
Crumble the remaining 2.5 oz of blue cheese into larger, bite-sized chunks and gently fold them into the dressing for that classic chunky texture.
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9
Add the Worcestershire sauce, finely minced chives, and freshly cracked black pepper.
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10
Taste the dressing. Depending on the saltiness of your specific blue cheese, add the kosher salt sparingly.
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11
Transfer the dressing to an airtight jar and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the garlic to mellow.
💡 Chef's Tips
Always use a high-quality block of cheese rather than pre-crumbled varieties, which are often coated in cellulose to prevent clumping. If the dressing is too thick for your preference, thin it out with an extra tablespoon of buttermilk. For a smoky twist, add a tiny pinch of smoked paprika or chipotle powder. Avoid over-mixing once the large crumbles are added; you want distinct pockets of cheese for the best experience. Storage: This fresh dressing contains raw egg yolk, so keep it refrigerated and consume within 3-4 days.
🍽️ Serving Suggestions
Classic Iceberg Wedge: Drizzle over a cold wedge of iceberg lettuce with crispy bacon bits and halved cherry tomatoes. Buffalo Wing Companion: Serve as a cooling dip alongside spicy Buffalo chicken wings and crisp celery sticks. Steakhouse Topping: Spoon over a grilled New York Strip or Ribeye steak just before serving. Savory Dip: Pair with roasted root vegetables or thick-cut potato wedges for a decadent snack. Drink Pairing: Enjoy with a bold Cabernet Sauvignon or a hoppy IPA to cut through the richness.