Credit: Craig Claiborne, New York Times
Ingredients (updated and reduced by half)
1/4 cup Kewpie mayo
1/4 cup buttermilk
1/4 cup full fat Greek yogurt
1 tbsp finely chopped onion
0.5 tsp finely minced garlic
2 tbsp cup finely chopped parsley
1/2 tbsp lemon juice
1/2 tbsp white wine vinegar
3 oz crumbled blue cheese
1/4 tsp MSG
Freshly ground pepper to taste
Directions
Mix everything together and chill until ready to serve.
Notes
So the original dressing was a bit thicker than I wanted. I’ve learned Kewpie mayo (which has MSG), full fat Greek yogurt, and buttermilk combine well to make an excellent base for creamy dressings. I increased the blue cheese by 50% to get it to the right consistency and flavor…and of course, added a bit more MSG. I only make half the recipe at a time so I adjusted the amounts accordingly.
Ingredients - original NYT recipe
1 cup mayonnaise
2 tbsp finely chopped onion
1 tsp finely minced garlic
1/4 cup finely chopped parsley
1/2 cup sour cream or full-fat Greek yogurt
1 tbsp lemon juice
1 tbsp white wine vinegar
4 oz crumbled blue cheese
Freshly ground pepper to taste
Salt, if needed
Directions
Mix everything together and chill until ready to serve.
Notes
So good. The onion, garlic, and parsley make it. A good block of blue cheese is key. The first time I made this I used Best Foods Olive Oil Mayo and Fage full-fat Greek yogurt and it was great.
