Afghan chutney (chatney)
Afghan coriander chatni is a sharp, hot herb sauce with garlic and vinegar. A 2008 Afghanistan manual records green or red pepper and optional walnut; heat and household versions vary.
Blue cheese dressing
blue cheese salad dressing
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
What it is
Blue cheese dressing is a thick, creamy dressing with the sharp, salty flavour of blue cheese. Its texture depends on how the cheese is treated: mashing the crumbled cheese into buttermilk first breaks it into small curds, so the dressing keeps some texture rather than turning smooth.
It is a different dressing from ranch. The two share a cultured-dairy base, but the blue cheese supplies the dominant flavour and the research catalogue treats them as related branches, not as aliases.
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Making it
The cheese is mashed with buttermilk until it looks like small-curd cottage cheese. Sour cream, mayonnaise, white wine vinegar, a little sugar and garlic powder are then stirred in, and the dressing is seasoned with salt and pepper.
The mayonnaise and sour cream give body, and the vinegar sharpens the blend. The sugar and garlic are small additions that balance the cheese. Thickness and tang can be adjusted to make a salad dressing or a dip.
Sources for this section
Storage
The source says the dressing keeps covered in the refrigerator for up to 14 days. That limit belongs to this recipe; it is not a preservation method, and a dairy dressing should be kept cold throughout.
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Notes
The origin of blue cheese dressing is not established by the sources used here. The research file names an author for a version; no source attributing a version to that author was found, so no attribution is made in this record.
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History
The history of blue cheese dressing is not established by the sources used for this record. Blue cheese dressing is a cold blend of blue cheese, dairy and a mayonnaise or vinegar base, and the recipes found are modern home and restaurant versions.
Ingredients
Yield 0.75 cup · Scaling: follow the recipe as written; it makes about 3/4 cup and serves six.
Blue cheese, crumbledCrumbled (about 1/2 cup).
71 g2½ oz as recorded
Buttermilk
44 mL3 tbsp as recorded
Sour cream
44 mL3 tbsp as recorded
Mayonnaise
30 mL2 tbsp as recorded
White wine vinegar
9.9 mL2 tsp as recorded
Granulated sugar
1.2 mL¼ tsp as recorded
Garlic powder
0.6 mL⅛ tsp as recorded
Salt and black pepper
To taste
Method
Risks and precautions · Standard risk
Cover and refrigerate.
Control source- In a small bowl, mash the blue cheese with the buttermilk using a fork until the mixture looks like small-curd cottage cheese.
- Stir in the sour cream, mayonnaise, vinegar, sugar and garlic powder.
- Taste and season with salt and pepper.
- Cover and refrigerate for up to 14 days.
Conditions
Yield0.75 cup
Active time10 min
Places
United States
Documented preparation · Country evidenceThe recipe documents a United States preparation; the sources do not give an origin.
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Sources
America's Test KitchenMethod · Safety
Rich and Creamy Blue Cheese DressingIngredients: 2 1/2 ounces crumbled blue cheese, 3 tablespoons buttermilk, 3 tablespoons sour cream, 2 tablespoons mayonnaise, 2 teaspoons white wine vinegar, 1/4 teaspoon sugar, 1/8 teaspoon garlic powder; mash cheese with buttermilk; makes 3/4 cup, serves six; refrigerate up to 14 days.
Cited in: What it is; Making it; Storage; Notes