Outback Blue Cheese Vinaigrette Recipe 

Step 1

Rinse the fresh basil under cold water and pat dry. Once the basil is dry, roughly chop the tender stems and leaves. This will help them break down more evenly in the blender.If you aren’t using a blender, finely chop the basil until it is minced but not mushy.

Step 2

Pour olive oil, white vinegar, and balsamic vinegar into the container of a high-powered blender or immersion blender. Carefully add in Dijon mustard, sour cream, fresh basil, and sugar (optional). Add a pinch of kosher salt and a few cracks of freshly ground black pepper to taste. Don’t go overboard with the salt, as there is salt in the blue cheese that will add flavor to the dressing. Blend on medium power until the contents of the blender are homogeneous and pourable. If the consistency is too thick, add in a few splashes of water to thin out the mixture.

Step 3

Add the blue cheese to the mixture in the container of the blender.Set the blender to low and pulse 5-6 times so blue cheese breaks up into fine crumbles but doesn’t dissolve completely into the dressing. If the dressing thickens up after adding in the blue cheese, add a few splashes of water until you reach the desired consistency.

Step 4

Transfer to a mason jar or other refrigerator-safe container and enjoy!