Filet mignon and trials in blue cheese dressing

Blue cheese dressing and filet mignonBlue cheese is a bit too smelly for me, but I love blue cheese dressing. I don’t buy blue cheese dressing. It’s one of those things like Rocky Road ice cream that just doesn’t live in our freezer/refrigerator out of fear that it would get eaten in one afternoon. I only have it when going to a restaurant, ordering a salad, and getting it brought to me on the side.

So when Jan brought home a wedge of blue cheese from Fresh & Easy, explaining that it was marked way down due to its impending expiration date, I had an idea. I combined the blue cheese, sour cream, mayonnaise, Worcestershire sauce, balsamic vinegar, salt, pepper, garlic powder, and garlic chives from the garden. It passed the taste-taste with a carrot stick, so I put it in the refrigerator to marinate a few hours before dinner.

When it was time to serve, it was still too thick to serve as a dressing, so I added milk to it, even though the recipes I borrowed from online didn’t call for any. Reviews were mixed: Jan said it was still too “blob-ey,” maybe something I could improve with some more milk, or by putting the dressing in the food processor. There is still some of the cheese wedge left, so I may try again. But on another note, the filet mignon (also nearing expiration date and marked way down at the store) was delicious.

2 thoughts on “Filet mignon and trials in blue cheese dressing

  1. What? You don’t like blue cheese, the cheese? Inconceivable! It’s like the best cheese ever!!

    Ok, but seriously, I like that you posted about how when you experiment things don’t always work out – or maybe it does, just not how you expected. Cooking is messy, but that is part of what I like about it!

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