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Blue Cheese Foam

A different take on a Blue Cheese Dressing, this time whipped up in a whipping siphon (whipped cream dispenser) to create a light but flavorful topping for salad, apps, etc
Course: Extras, Salad
Keyword: blue cheese, blue cheese dressing, foams, salad dressing, wedge salad, what to make with a whipping siphon, whipped cream dispenser
Servings: 8 servings
Author: Corinne Gregory Sharpe


  • whipped cream dispenser (also known as a whipping siphon)
  • blender


  • 1/2 cup full fat sour cream
  • 1/2 cup buttermilk
  • 1/4 cup blue cheese, crumbled
  • 1 clove garlic, minced
  • 1 Tbsp red wine vinegar
  • Kosher salt to taste
  • 1/4 tsp Xanthan Gum


  • Put all ingredients except kosher salt and Xanthan Gum in a blender. Process until completely combined and very smooth.
  • Strain contents of blender through a fine-meshed sieve to remove any left-over solids.
  • Add Kosher salt and Xanthan Gum to strained mixture. Whisk or stir thoroughly to combine.
  • Pour the blue cheese mix into the canister of a chilled whipping siphon. Charge with one cream (N20) cartridge. Shake canister a few times and refrigerate for 30 minutes or more, until well chilled.
  • Test the foam mixture to see if it has set up sufficiently. It should be soft, but holding its shape. If necessary, you can charge another cartridge and shake/chill before dispensing and serving.


Buttermilk is one of those ingredients that is challenging to have on hand at all times because generally, you just don't use the whole container up before it goes bad.  Having a good quality dried buttermilk (like from Bob's Red Mill) is great because you can make up just what you need when you need it. Once you've opened the package, be sure to keep it in an air-tight container to prevent moisture from causing it to clump up. It will last for a long time when stored properly.