Tuesday’s Recipe – Gorgonzola Dressing

The English have their Stilton, the French their Roquefort, and the Danish their Blu, but the cheese that I use is the Italian version of the blue-veined cheeses called Gorgonzola. It originated in a town of the same name that’s just outside Milano. When fresh, dolce, it’s mild and slightly sweet. When aged, piccante, it’s sharper and more crumbly.

Gorgonzola Dressing

2 cups good quality mayonnaise (Hellmann’s recommended)

1/2 cup buttermilk

1/2 cup sour cream

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 1/2 tablespoons sugar

3/4 teaspoon salt

3/4 teaspoon white pepper

1/2 teaspoon ground marjoram

1 to 2 cloves garlic, chopped or crushed

1/4 pound gorgonzola cheese, crumbled

Put the mayonnaise, buttermilk, sour cream, oil, vinegar, sugar, salt, pepper, marjoram and garlic in the bowl of a food processor or mixer. Whip at high speed for 2-3 minutes until the mixture is thoroughly mixed and fluffy. Fold in the gorgonzola cheese and chill the dressing.

Makes about 1 quart.

This is going to be one of the first things that I make when this fast ends. 


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