Real, blue cheese dressing - rich and creamy with big chunks of tangy blue cheese. The kind that flows and hasn't been thickened with Xanthum gum or modified food starch.
¼ to ½cupbuttermilk
1teaspoonminced flat-leaf parsley
8oz.crumbled blue cheese
For the Aioli: 1 whole garlic head, 1 cup canola oil, 1 t. fresh lemon juice and 1 teaspoon kosher salt. Chop end off whole garlic head, peel individual cloves. In a heavy saucepan add the cloves to 1 cup of canola oil. Heat over very low heat (not even a simmer - you should see only very small bubbles in the oil) for 40 minutes, stirring occasionally. Allow to cool.
Remove cloves from oil and reserve for another use. Put two egg yolks into a mini food processor*, very slowly add 1 cup of the garlic oil through the tube on top while processing, blending until emulsified (oil and liquid are thoroughly combined) and thickened. Add 1 teaspoon fresh lemon juice and 1 teaspoon kosher salt.
For the Dressing: Transfer aioli to a glass mixing bowl, whisk in ¼ cup buttermilk, sour cream, shallots, parsley and mint. Add 8 oz. of crumbled blue cheese. The dressing can be used now or refrigerated. Before serving, take a spoonful of the dressing and pour it back into the bowl - it should run freely. If it is too thick, add additional buttermilk as necessary.
*Alternately, you can place the egg yolks in a glass mixing bowl and use an immersion blender.
Dressing may be refrigerated in a covered container for up to 1 week
Adapted from Thomas Keller's Ad Hoc At Home.
Thomas Keller's Ad Hoc Blue Cheese Dressing https://shescookin.com/californias-drought-affects-all-of-us/