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Black & Blue Cheese Dressing

Yield: 1 cup

Freshly cracked black peppercorns add depth and complexity to this creamy dressing. Use a spice grinder or adjustable pepper mill on the largest setting to crack whole ones. Store them in the freezer to extend their freshness.


  • 2 Tbs. white-wine vinegar
  • 2 tsp. minced shallot
  • 1 tsp. Dijon mustard
  • 1/2 tsp. celery salt
  • 1/4 tsp. garlic paste or 1/8 tsp. granulated garlic
  • Kosher or fine sea salt
  • 1/2 cup sour cream
  • 1/4 cup whole milk or half-and-half
  • 1/4 cup crumbled blue cheese
  • Freshly cracked black pepper

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 45
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 220
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 1


  • In a medium bowl, combine the vinegar, shallot, mustard, celery salt, garlic, and 1/4 tsp. sea salt. Whisk until the salt dissolves. Whisk in the sour cream. Stirring constantly, whisk in the milk.
  • Stir in the blue cheese and 2 tsp. pepper. Cover and refrigerate for 1 hour. Season to taste with salt and pepper. Serve or store in the refrigerator in a covered container for up to 3 days.


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Reviews (1 review)

  • User avater
    PatGButler | 02/07/2019

    Awesome black & blue cheese peppercorns.

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