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.


  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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