Thursday, September 11, 2008

Blue Cheese or Roquefort Dressing

This is great over lettuce wedges. Wash 1 head of iceberg lettuce, drain well and wrap in paper towels. Cut in 1/2, then in wedges, quartered, in 6 or 8 wedges depending on the size of lettuce and preference. Spoon dressing over and garnish with chopped tomatoes, or purple onion slices if desired and blue cheese crumbles.


1 1/3 cups mayonnaise
3/4 cup sour cream
1 tsp Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp salt
Fresh ground black pepper
4 ounces blue cheese, crumbled
1 TBS lemon juice
1 TBS milk*

Whisk together sour cream, mayonnaise, lemon juice, and worcestershire sauce. Add dry mustard, garlic powder, salt and pepper. Blend well. Stir in blue cheese. For smoother consistency, blend in food processor. Before serving, refrigerate overnight for best taste.

*If dressing is too thick, add milk 1 tsp at a time to desired consistency.

Roquefort cheese is a milder cheese, typically more expensive cheese. It is produced from sheeps milk and only in France. When using Roquefort, I omit the dry mustard, add 2 TBS fresh lemon juice (just 1 extra TBS) and a dash of Tabasco sauce. I also reduce the worcestershire sauce to 1/2 tsp.

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