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Blue Cheese Dressing for 100


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Servings: 1 Gallon

2 tablespoon mustard flour
2 tablespoon (1 1/3 oz) salt
2 tablespoon (1 oz) sugar, granulated
1 cup juice, lemon
1 cup vinegar
2 quart (4 lb) Salad Dressing
1 quart salad oil
2 quart (2 lb) cheese, blue-veined, crumbled

Place all ingredients in mixer bowl. Carefully mix until just blended. Cover and
refrigerate.

NOTE:
1 lb 8 oz lemons A.P. (6 lemons) will yield 1 cup juice.

2 cups dill pickle juice may be used for lemon juice and vinegar.




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