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Chefs' Secrets: Blue cheese dressing simply sings
San Antonio Express-News
December 31, 2003
Dear Pat: I have been a follower of your column for years. It's great and I have a
scrapbook full of your great recipe finds. I have several times thought of sending
in a request and this is one I wanted so much I'm finally actually writing you. My
husband and I have been to the wonderful Myron's Steak House in New Braunfels a couple
of times and enjoyed the entire meal, but the highlight was their terrific blue cheese
dressing. It's great and so fresh-tasting on the nice slice of iceberg lettuce they
serve it on. I have made four or five different blue cheese dressings since, hoping
to somehow duplicate it. While there were some good ones, they still can't compare.
Can you help?
Kitty Menchen
Dear Kitty: Myron's Steak House owner Bill Been knows a thing or two about great
steaks and the appropriate accompaniments — the result of years of experience in
the steak house business — and his superb blue cheese dressing is prime evidence.
It's the simplest recipe for the dressing that I've come across, taking just minutes
to prepare, and, in keeping with the "less is more" adage, it's one of the very best.
The recipe calls for a double-cream blue cheese, which indicates that the butterfat
content ranges between 60 and 74 percent. (Most blue cheeses, including Roquefort,
weigh in at about 45 percent.) This, along with the heavy cream and sour cream adds
to the extraordinary creaminess of the dressing. Of course, the crisp, cold wedge of
iceberg lettuce is the classic steakhouse foil for the rich dressing, and it's hard to
beat, but other sturdy salad greens such as romaine can be used, along with slices of
pear, toasted walnuts and the like. This is a definite keeper — deserving a place of
honor in your scrapbook.
Myron's Steak House is at 136 N. Castell Ave. in New Braunfels.
Recipe for Myron's Steak House Blue Cheese Dressing
Pat Mozersky is a free-lance writer for the Express-News.
Chefs' Secrets appears Wednesdays in Food.
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