First the recipe. I spotted this three ingredient blue cheese recipe in The Food Lab (affiliate link) right after I’d gone through the cheese drawer and noted that I had two things of blue cheese. I had also just bought buttermilk so voila!
It tasted great! I went all out and actually made mayonnaise first but I think it would be good with store-bought mayonnaise as well. But if you have an immersion blender, an egg, mustard and oil try this easy mayonnaise from Northwest Edible. I don’t make it often and always wonder why after I’ve made it.
The The Food Lab book is something else. It’s about 2 inches thick! Not something you pick up and browse through easily. I hesitated to buy it and I don’t know now what tipped me over the edge. But I’m glad I did! I’ve only made a handful of recipes from it but they have all been good. It is one of those “everything” cookbooks, with lots of explanations about the why of things. The subtitle is Better Home Cooking through Science, which gives you a big clue about the focus.0