Yield: 20 servings
Measure | Ingredient |
---|---|
½ pounds | Roquefort or Blue cheese |
\N \N | (sharpest flavor) |
1 pint | Hellmans or Best Foods |
\N \N | Mayonnaise (regular) |
½ cup | Milk |
¼ cup | Wine Vinegar |
2 tablespoons | Fresh Lemon Juice |
\N \N | \"Pinch\" salt |
1 tablespoon | Sugar |
⅛ tablespoon | Worcestershire sauce |
1 \N | Clove garlic; finely minced |
⅛ \N | Large onion; finely minced |
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!