March 5, 2013 by Suzanne
It is impossible to find sugar-free salad dressing in the store. It may not be much, but they all have sugar, corn syrup, or some other form of simple carbohydrate. So began my quest to find a recipe for a low-carb dressing I could make myself. I found some that were just ok, but nothing I was excited about. Then I tried my hand at blue cheese dressing and hit the jackpot.
1 cup mayonnaise
1 cup sour cream
1/2 cup heavy cream
1/2 teaspoon white pepper
1/2 of a small onion, chopped
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon minced garlic
1 packet of Splenda, stevia, or any other sweetener equivalent to 2 tsp of sugar.
4-6 ounces crumbled blue cheese, It often comes in 4 oz. containers, but I’ve also found it in 10 oz. tubs, which is enough for 2 batches. It’s just a matter of how blue cheesy you want your dressing to be.
The directions are really simple. Put all the ingredients in a container and blend them together with a stick blender (if you don’t have one, I highly recommend them). You can also combine everything in a food processor and process until it’s smooth. If you’re a fan of chunky blue cheese dressing, save and some or all of the cheese and put it in after the other ingredients are blended.
You should let the dressing rest in the fridge for about a day. If you try it right away, it won’t be awful, but it takes a while for the flavors to combine and mellow.
It will keep for a few weeks in the fridge. The dressing will be thick at first, but will become very thin and not as flavorful if you leave it too long. Two tablespoons is 150 calories, the same as store-bought blue cheese dressing.