My BEST Blue Cheese Dressing Ever

What to do on a Saturday without a soccer game… I think I’ll play in the kitchen for a bit and work in the yard after that.  This morning started off innocently enough – homemade breakfast sausage patties and fried eggs with some toast and homemade butter and a glass of raw milk for good measure.  They say breakfast is the most important meal of the day.  Who am I to defy “they” with a small breakfast?  I had some whey in the refrigerator from my last batch of goat cheese, so that went into some bread dough for dinner tonight.  Then inspiration struck like lightning…

I have eggs from the farmers market.  I have homemade sour cream in the fridge.  I have homemade blue cheese in the fridge.  I have some green onions from the farmers market.  Hmmm…  I am going to make scratch-made dressing from scratch made ingredients!!!

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Since I don’t yet know how to make my own vegetable oil, I settled for Crisco.  Other than that, we’re set.  The first phase of my adventure was to make mayonnaise.  Egg yolk, lemon juice, water and salt went in the mixing bowl.  I whipped that together and drizzled in a few drops of oil to get the emulsion going.  That’s kitchen geek speak for water and oil together where the oil doesn’t float on top.  The engineer in me likes emulsion but my 15 year old son isn’t impressed with my vocabulary.  But then he has taken up the habit of telling me he is “swoll” after he finishes lifting weights.  “You know son, that’s just short for swollen.” Spencer, “really?!?” I digress…  Back to the mayo.  Since I can’t leave anything well enough alone, I added about a teaspoon of bacon grease to see if I could taste it in the final mayo and then switched back to the oil.  A few minutes later I had my first cup of mayo in front of me.  And it was easy!  No more buying mayo at the store for me.  Here’s a shot of my mayo, sour cream and blue cheese:

IMG_3130The mayo is REALLY REALLY yellow!  I think you can get by with a lot less than a whole yolk to make a cup of mayo, but I don’t have half eggs with half yolks… that and the farm egg yolks are always deeper and brighter in color.  I added water, lemon juice and diced scallion to finish the dressing.  The flavor is AMAZING!  I can’t wait to do this with fresh picked Black Krim and Old German tomatoes from the garden!

IMG_3153_HDRSince I geeked out in the kitchen, I figured I’d geek out on the glamour shot as well.  I took my cheese wedge and bottle of blue cheese dressing outside on the cutting block for an outdoor shot with the trees in the background.  I made an HDR shot with three bracketed images at ±2EV to get a nice shot of the wood grain, cheese and trees behind.  I hope my dinner salad tonight isn’t anticlimactic after all this!

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