Outback Blue Cheese Vinaigrette Dressing Recipe
Outback blue cheese vinaigrette dressing is a creamy and delicious way to spruce up your salads! This easy-to-make dressing has the perfect balance of tartness, creaminess, and flavor. With just a few simple ingredients, you can make an incredibly flavorful salad topping in no time.
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Servings: 6
Calories: 182kcal
Equipment
- Medium Bowl
- electric blender
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup distilled white vinegar
- 3 tablespoons chopped fresh basil leaves
- 1 cup blue cheese
- 3 teaspoons Dijon mustard
- 1/2 teaspoon White Balsamic Vinegar
- 4 tablespoons full-fat sour cream
- Pinch of white sugar optional
- freshly ground black pepper
- Kosher salt
- Water as needed
Instructions
- Mix olive oil, white sugar (if using), distilled white vinegar, fresh basil, black pepper, and kosher salt in a small bowl. All ingredients must be well mixed.
- Afterwards stir in the Dijon mustard and full-fat sour cream. Whisk until you have a creamy and velvety dressing.
- Gently fold in the blue cheese, taking care to break it up with a spoon or spatula as you do so. The dressing should have an indulgent and luxurious texture now.
- If needed, add a few tablespoons of water to thin the mixture out.
- To finish, stir in ¼ teaspoon of balsamic vinegar until all the ingredients are incorporated.
- Sample and season to preference, then drizzle over your favorite salads before serving.
Notes
-If you don’t have Italian olive oil at home, you can use extra-virgin olive oil instead.
-Use high-quality blue cheese for the best flavor.
-This dressing will keep in the fridge for up to a week.
-If it gets too thick, feel free to add a few tablespoons of water to thin it out.
-Add fresh herbs such as parsley or chives for extra flavor.
-For a creamier dressing, try adding some Greek yogurt in place of the sour cream.
-If you’re looking for an even richer flavor, you can substitute crème fraîche for the sour cream.
-If you don’t have Danish blue cheese, you can use other types of blue cheese such as Gorgonzola or Roquefort.