Blue Cheese Garlic Parmesan Vinaigrette

Blue Cheese Garlic Parmesan Vinaigrette

Tangy blue cheese and roasted garlic blend into a rich, pourable vinaigrette.

Total 55 min Makes 16 oz Calories 168/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This dressing balances sharp blue cheese crumbles with nutty parmesan and mellow roasted garlic, thinned with red wine vinegar and olive oil for a pourable consistency. It works well over hearty greens, wedge salads, or as a dip for wings and raw vegetables. A short rest in the fridge lets the flavors meld before serving.

Ingredients

  • 3 cloves garlic, unpeeled
  • 1/2 teaspoon olive oil, for roasting garlic
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup buttermilk
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 cup blue cheese, crumbled
  • 1/4 cup parmesan cheese, finely grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Preheat the oven to 400°F. Rub the unpeeled garlic cloves with 1/2 teaspoon olive oil, wrap in foil, and roast until soft and golden, about 20 minutes.

  2. Unwrap the garlic and let it cool for 5 minutes, then squeeze the cloves from their skins into a small bowl and mash into a paste with a fork.

  3. In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, olive oil, and red wine vinegar until smooth.

  4. Whisk the roasted garlic paste, Dijon mustard, sugar, salt, and black pepper into the mixture until fully incorporated.

  5. Fold in the crumbled blue cheese and grated parmesan, stirring gently to keep some blue cheese chunks intact.

  6. Transfer the vinaigrette to a jar or airtight container and refrigerate at least 30 minutes to let the flavors meld before serving.

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    Blue Cheese Garlic Parmesan Vinaigrette

    This dressing balances sharp blue cheese crumbles with nutty parmesan and mellow roasted garlic, thinned with red wine vinegar and olive oil for a pourable consistency. It works well over hearty greens, wedge salads, or as a dip for wings and raw vegetables. A short rest in the fridge lets the flavors meld before serving.

    55 min 16 oz 168 cal

    Ingredients

    • 3 cloves garlic, unpeeled
    • 1/2 teaspoon olive oil, for roasting garlic
    • 3/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1/3 cup buttermilk
    • 1/3 cup olive oil
    • 3 tablespoons red wine vinegar
    • 1/2 cup blue cheese, crumbled
    • 1/4 cup parmesan cheese, finely grated
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      Preheat the oven to 400°F. Rub the unpeeled garlic cloves with 1/2 teaspoon olive oil, wrap in foil, and roast until soft and golden, about 20 minutes.

    2. 2

      Unwrap the garlic and let it cool for 5 minutes, then squeeze the cloves from their skins into a small bowl and mash into a paste with a fork.

    3. 3

      In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, olive oil, and red wine vinegar until smooth.

    4. 4

      Whisk the roasted garlic paste, Dijon mustard, sugar, salt, and black pepper into the mixture until fully incorporated.

    5. 5

      Fold in the crumbled blue cheese and grated parmesan, stirring gently to keep some blue cheese chunks intact.

    6. 6

      Transfer the vinaigrette to a jar or airtight container and refrigerate at least 30 minutes to let the flavors meld before serving.