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Blue Cheese Dressing


Yield: 2 1/2 cups

1 cup of mayonnaise (low-fat works well, too)
1/2 cup sour cream (low-fat works well, too)
1/4 cup (or more if you like) crumbled blue cheese**
2 tablespoon minced onions
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon finely chopped garlic (or more/less to suit your taste)
Salt and freshly ground pepper to taste
Sprinkling of Cayenne to taste

Combine all the ingredients and chill until ready to serve. Store in fridge in airtight container.

*My personal preference is bleu d'Auvergne, although Danish blue, Gorgonzola and Roquefort work well, too.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.