| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Salads, Dressings, Cheese/eggs | 20 | Servings | |
INGREDIENTS
| 1/2 | lb | Roquefort or Blue cheese |
| (sharpest flavor) | ||
| 1 | pt | Hellmans or Best Foods |
| Mayonnaise (regular) | ||
| 1/2 | c | Milk |
| 1/4 | c | Wine Vinegar |
| 2 | tb | Fresh Lemon Juice |
| "Pinch" salt | ||
| 1 | tb | Sugar |
| 1/8 | tb | Worcestershire sauce |
| 1 | Clove garlic; finely minced | |
| 1/8 | Large onion; finely minced |
INSTRUCTIONS
The recipe for Blue Cheese dressing originated at the Waldorf-Astoria many years ago. It is very thick and chunky; use as a dip, on sandwiches and as a salad dressing. Crumble cheese by hand (chunky). Combine all ingredients. Add crumbled blue cheese. Beat mixture by hand until well-blended. Refrigerate 1-2 hours. This recipe makes about 1 quart. It will keep 10-14 days in refrigerator. I double the amount of blue cheese; I prefer the sharpest cheese available. Increase/decrease items to taste. ENJOY! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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