Blue Cheese Salad Dressing

Per Rebecca’s request, here is a recipe for blue cheese dressing. If you leave the cheese out, it’s ranch dressing. Either way, it’s a good thing to have in the refrig for a quick salad or dip…


Start with a clove of garlic, cut it in half and remove any green sprout.


Crush the clove with the side of a knife, then add a pinch of salt.


Using the side of the knife, crush and smear the garlic using the salt as abrasive until it is a smooth paste.


Transfer the garlic paste to a bowl and add 8 oz. of Best Foods mayonnaise and 6 oz. of buttermilk. Whisk until smooth.


Crumble 4 oz. of Saint Agur bleu cheese into the bowl, taking care to break the firmer outer surface into small pieces. The softer part will break up with the whisk.


Season with a generous amount of freshly ground black pepper and salt.


Tightly covered, the sauce will keep well for a week or so. The garlic flavor will get stronger as it sits, so use a smaller clove if you intend to keep it around.


A favorite all-American salad. Goes well with chicken and biscuits!

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David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.