Blue Cheese & Balsamic Vinaigrette Dressing

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Blue cheese balsamic vinaigrette dressing really goes well on a variety of different dishes. Make blue cheese and balsamic vinaigrette dressing with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Delectable Dishes
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Video Transcript

Hello, I'm Jason Tilmann, executive chef at Triumph Restaurant here in the Iroquois Hotel on 44th Street in New York City. Today, we're going to be making a blue cheese and balsamic vinaigrette, okay, so simple, so easy. What we have is some crumbled blue cheese and what I'm going to do is I'm going to use probably about looks like about a half a cup, a half a cup of blue cheese, crumbled. I'm going to use two tablespoons to I'd say three tablespoons of mayonnaise. We have one tablespoon of creme fresh. We're going to mix that together, okay. Now what we're trying to do is we're going to create a consistency. We don't want it to be too thick and we don't want it to be too thin. Too thin it's a soup. Too thick, it's a goopy, piling dressing, okay, or a dip. So we've started with our blue cheese, our mayonnaise and our creme fresh. Now, we're going to add a little bit of Dijon mustard that's going to add a little bit of tang and a little spice to it. We're going to continue to mix that. Now we can always make it looser. We can never make it thicker. So if it's really thick we can loosen it up but if it's too thick, it's hard to make that up. So, see where we're at right now? Beautiful, now we're going to add a little bit of cream. If you don't want to use cream, you can use milk, you can use water, look at that, it's beautiful and everybody is so scared, they think, oh man, blue cheese vinaigrette is so difficult. Oh it's simple, alright. Now, see where our consistency is? We're beautiful. Now we're going to add a little bit of that balsamic vinaigrette, actually it's not balsamic vinaigrette. It's just actually balsamic vinegar, I'm sorry, and we're going to mix that together and that's oh look at it, it's coming together beautiful, beautiful, and we use I'd say about we used about two tablespoons of balsamic vinegar, alright and we're going to go ahead and add a little bit of salt. Now be careful with the salt. You want to make sure that you add enough salt to penetrate through that balsamic vinegar, alright. Mix that together. I'm going to give it a little taste, oh, beautiful and so now, we have our balsamic and blue cheese vinaigrette. We're going to put this in a bowl and we're going to chill it and we can use it, this will last in our fridge for probably about anywhere from two to three weeks, alright. And we can put this on a salad, you can use this as a dip for your Super Bowl parties and your sporting event parties, okay? Now you see where our consistency is. If you want it a little thinner, you can make it a little thinner. It's completely up to you, blue cheese and balsamic vinaigrette. I'm Jason Tilmann, Triumph Restaurant and we will see you next time.


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