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Aubrey's Blue Cheese Dressing

Author: Aubrey



  • 1 & ½ Tbs. white wine vinegar

  • 1 Tbs. prepared horseradish

  • 3 to 4 pressed or chopped garlic cloves, or more to taste

  • 1 Tbs. milk & 1 tsp. lemon juice (to replace 2 Tbs. buttermilk I never have on hand); just put them together and stir for a few seconds.

  • 1 tsp. Worcestershire Sauce

  • 1 tbs. grated onion, using fairly fine holes on a grater with multi sized grating surfaces

  • ¼ tsp. onion salt

  • ¼ tsp. garlic salt

  • 1 tsp. freshly grated black pepper

  • ½ tsp. dry mustard

  • ½ cup sour cream

  • 1 cup mayonaisse

  • 8 oz. blue cheese (My current favorite for this purpose is Boar's Head Crumbled, but any good crumbled blue cheese or gorgonzola will do.)


  1. In a food processor, or using an immersion blender add to a container in which you have room for all the ingredients, perhaps a quart jar, which can serve as the final container, the first 10 ingredients.

  2. Blend for a few seconds.

  3. Then add remaining ingredients and 4 oz. of crumbled blue cheese.

  4. At this time fully process, or immersion blend it all together till you have a creamy dressing.

  5. Now stir in another 4 oz. of crumbled blue cheese.

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INGREDIENTS 1 Pound of Manar Cucumbers 1 Onion, may be sweet, or not Sea salt and freshly ground white pepper (I found whole white peppercorns at Balducci's.) 1 Tbs. sugar 1 Cup rice wine vinegar 1 ts


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