One humid August evening many years ago, my husband’s friend Aaron made a dreamy summer meal: halved heads of Romaine lettuce drizzled with a tangy blue cheese dressing aside New York Strip steaks grilled to perfection, fresh bread toasted over the fire, Ore-Ida French fries, and corn on the cob. It was a memorable meal, every bite, but I found myself dreaming about the blue cheese dressing in the days and weeks after returning home. To recreate it, I turned to a reliable favorite, Sally Schneider’s A New Way to Cook, where I found a recipe for Roquefort blue cheese dressing. Made with buttermilk and reduced-fat sour cream, Sally’s blue cheese dressing recipe is surprisingly light — as far as creamy dressings go — and the addition of sherry vinegar (or other) gives it the perfect bite. The best part? It can double as a dip by simply cutting the buttermilk back. Most recently I served the blue cheese dip with buffalo cauliflower — cauliflower doused in Frank’s hot sauce and roasted till crisp-tender. Never have Ben and I taken down a head of cauliflower so fast. It was heaven. Watch out, wings, you’re next. No reviews The original recipe calls for reduced-fat sour cream. I always use full-fat sour cream, and I don’t find it to be too rich. Use what you like.
