Follow these steps for perfect results
shallot
finely minced
white wine vinegar
sherry vinegar
Gorgonzola
crumbled
buttermilk
heavy cream
extra virgin olive oil
Kosher salt
freshly ground black pepper
Finely mince the shallot.
Combine shallot, white wine vinegar, sherry vinegar, and crumbled Gorgonzola in a food processor.
Pulse until the ingredients are well combined.
With the food processor running, gradually add buttermilk, heavy cream, and extra virgin olive oil until emulsified.
Taste and adjust the seasonings with kosher salt and freshly ground black pepper to your preference.
Transfer the dressing to a jar.
Refrigerate for at least 30 minutes to allow flavors to meld.
Serve chilled.
Expert advice for the best results
For a thinner dressing, add more buttermilk.
Adjust the amount of blue cheese to taste.
Everything you need to know before you start
5 minutes
Can be made several days in advance.
Drizzle over salad or serve in a small bowl as a dip.
Serve with a wedge salad.
Use as a dip for crudités.
Drizzle over grilled vegetables.
The acidity cuts through the richness.
Discover the story behind this recipe
Popular condiment in American cuisine.
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