Gran's Best

Heirlooms & Discoveries

Blue Cheese Dressing

February 28, 2018 Gran

Adapted from the Charlotte Observer via Fred Thompson, who focuses on the best of North Carolina’s food in Edible Piedmont magazine, here is a blue cheese dressing from Kyle Wilkerson, founder of Roxboro’s Heirloom restaurant. The dressing can be used with Buffalo Chicken, as a salad dressing, or a dip for veggies.

1-2 cups crumbled blue cheese, the more the better
1/2 cup buttermilk
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 cup Duke’s Mayonnaise
(may substitute full-fat yogurt for half of the mayo)
juice of 1/2 small lemon
1/4 cup thinly sliced chives or dill
Kosher salt and freshly ground pepper to taste

Combine ingredients and stir until well mixed. Refrigerate for at least 3 hours. Store refrigerated for up to a week.

Fred Thompson’s recipe hack to make ranch dressing: Eliminate the vinegar and use only a 1/2 tablespoon of Worcestershire sauce. Leave out the blue cheese. Add 1/4 cup of sour cream. Keep the chives and add 1/4 cup chopped flat leaf parsley, and a couple of tablespoons of fresh tarragon, some dill, minced garlic to taste, salt and pepper. Now you have a ranch dressing that will add to your wing enjoyment or dress a salad.

Miscellaneous, Recipes Buffalo chicken, Fred Thompson, Kyle Wilkerson, ranch dressing

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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