Blue cheese dressing (dgsk75a)

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!

Similar recipes