| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1 |
tb |
Dijon-style mustard |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
White-wine vinegar |
| 1/3 |
c |
Olive oil |
| 1/3 |
c |
Sour cream |
| 3/4 |
c |
Crumbled blue cheese; (about 3 ounces) |
|
|
; plus additional to |
|
|
; taste if desired |
INSTRUCTIONS
In a blender or small food processor blend together the garlic paste,
the mustard, the lemon juice, the vinegar, and salt and pepper to
taste. With the motor running add the oil and blend the mixture until
it is combined well. Add the sour cream, 3/4 cup of the cheese, and 2
tablespoons water, or enough to obtain the desired consistency, blend
the dressing until it is combined well, and transfer it to a bowl.
Stir in the additional cheese. The dressing keeps, covered and
chilled, for about 1 week.
Makes about 1 1/3 cups.
Gourmet September 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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