It’s all in the name – Chunk Blue Cheese Dressing! A creamy base of crème fraîche combined with chunks of fresh blue cheese (choose your favorite) is all that is needed to make this Dressing.
This Dressing will make you want to eat your veggies, or chicken wings or salad! Easy to make, it offers great versatility, don’t just reserve it for your wedge salad.
- Crème fraîche
- Blue Cheese: fresh, preferably in a block, not already crumbled.
Chunk up the blue cheese using a fork.
Add the chunks of blue cheese to the crème fraîche.
Stir well together, but don’t over stir. This will break up the chunks of cheese into smaller pieces, which is not the goal in this recipe.
Crème fraîche is the sauce that forms the base for this Dressing. Use mayonnaise, buttermilk, sour cream or even whipping cream as the base instead.
I used a blue cheese called Point Reyes Blue Cheese sold in wedges. It’s creamy, rindless (so all of it is used) and slightly peppery. Similar cheeses would be Maytag blue, Castello Danish Blue and Cashel Blue which is an Irish semi- soft Blue Cheese.
Do not use a Blue Cheese that has been already been crumbled and is sold in a plastic container. A wedge or block of Blue Cheese is needed in order to make large chunks for this Dressing.
Uses for Chunk Blue Cheese Dressing
Salad is the most obvious use for Chunk Blue Cheese Dressing, particularly wedge salad. In addition to using it with salad, it can be served with chips and raw vegetables, used as a spread for sandwiches, as an ingredient in scrambled eggs, as a dip for wings or my favorite – as a topping for Sliders.
Store in a mason or jelly jar with a tight screw top lid. Keep it in the refrigerator and consume within a month.
I do not recommend freezing this Dressing.
A Tip From Me
Make your own Dressings. They take minutes to make. Use ingredients you already have in your pantry and refrigerator and I’ll guarantee it will taste better than any store bought Dressing! Homemade dressings usually have less additives and more flavor, so start to experiment with vinegars, oils, and cream bases to make your own salad Dressing.
I’ve got answers – hopefully!
- What is the mildest Blue Cheese I can use for this recipe? Gorgonzola and Danish Blue are considered the mildest Blue Cheeses available.
- It appears my Blue Cheese has a rind, should I remove it before using it in the Dressing? Yes, use a paring knife or even a vegetable peeler to do this. You only want the rind removed. If you are not sure if the surface of your Blue Cheese has a rind, Google it.
- Do Blue Cheese Dressings typically contain eggs? Store bought Dressings found in the refrigerated section usually contain eggs. This recipe does not, so it is perfect for people with egg allergies.
Chunk Blue Cheese Dressing
- 8 oz crème fraîche
- 4 oz blue cheese wedge / block not crumbles
- Chunk up the blue cheese using a fork.
- Add the chunks of blue cheese to the crème fraîche.
- Stir well together, but don't over stir. This will break up the chunks of cheese into smaller pieces, which is not the goal in this recipe.