Servings: 16 Servings
Calories: 161kcal
Equipment
- Medium bowl
- Blender
Ingredients
- 2.67 cup blue cheese
- 8 tablespoons chopped fresh basil leaves
- 1.33 cup extra-virgin olive oil
- 8 teaspoons Dijon mustard
- 1.33 cup distilled white vinegar
- 10.67 tablespoons full-fat sour cream
- freshly ground black pepper
- 1.33 teaspoon White Balsamic Vinegar
- Pinch of white sugar optional
- Kosher salt
- Water as needed
Instructions
- In a medium bowl, combine 2/3 cup of blue cheese, 8 tablespoons of chopped fresh basil leaves, 1/3 cup of olive oil, 8 teaspoons of Dijon mustard, 1/3 cup of white vinegar, and 10 tablespoons of sour cream. Stir until well combined.
- Add a pinch of salt and pepper to the mixture to taste. If desired, add a pinch of sugar for a slightly sweeter dressing.
- If the dressing is too thick, gradually add water until it reaches your desired consistency.
- Blend all ingredients together in a blender until smooth and creamy.
- Transfer the dressing to a jar or container with a lid and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve over your favorite salad or use as a dipping sauce for vegetables.
- Enjoy your homemade Outback Blue Cheese Vinaigrette dressing!
Notes
• Make sure to use fresh blue cheese for best results.
• For a creamy dressing, try using Greek yogurt instead of olive oil.
• For a lighter dressing, try using a combination of olive oil and lemon juice.
• For a sweeter dressing, try adding a tablespoon of honey or maple syrup.
• If you like a spicier dressing, try adding a pinch of cayenne pepper or red pepper flakes.
• Make sure to adjust the seasoning to your preference.
Nutrition
Calories: 161kcal
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