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Buttermilk-Blue Cheese Dip

By epicurious · From Open Recipes · 9 ingredients
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Why it works: Buttermilk and blue cheese work together. They rank in the top 5% of all ingredient pairs, and 42 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Makes about 1 cup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Buttermilk + blue cheesetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together42 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Onion + chivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,907 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. White wine + blue cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together20 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  4. White wine + vinegartop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,123 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Onion + white winetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together4,426 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the chive

How well each one fits the dish's main ingredients (onion, white wine, vinegar, sugar, buttermilk, cream, blue cheese):

  1. Potatoabout as good a flavor fit
  2. Chivethe original
  3. Mustardabout as good a flavor fit
  4. Capsicumabout as good a flavor fit

Fit is the average pairing score against onion, white wine, vinegar, sugar, buttermilk, cream, blue cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).