| 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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