Yield: 1 Servings
|½ cup||Onions; chopped|
|1 teaspoon||Garlic; minced|
|½ teaspoon||Ground red pepper cayenne preferably|
|½ pounds||Blue cheese; coarsely crumbled|
|2 cups||Veggie oil|
|1 teaspoon||White pepper|
In a blender, combine the egg, onions and garlic; process a few seconds til well mixed. With the machine still running, add the oil in a thin, steady stream; then add the butter milk and seasonings and process a few seconds more til well mixed, pushing the sides down once with a rubber spatula.
Transfer mixture to a large bowl and add the cheese; mix with a metal whisk to bread up any large lumps, but leave the cheese somewhat lumpy.
Refrigerate and sere cold on salad. Taste this for yourself, and add vinegar if desired. Donna/ North NJ Source: Paul Prudhomme's Cajun Louisiana Kitchen MM Format: Norma Wrenn npxr56b Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998