Blue cheese dressing 3
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Roquefort or Blue cheese |
| (sharpest flavor) | ||
| 1 | pint | Hellmans or Best Foods |
| Mayonnaise (regular) | ||
| ½ | cup | Milk |
| ¼ | cup | Wine Vinegar |
| 2 | tablespoons | Fresh Lemon Juice |
| \"Pinch\" salt | ||
| 1 | tablespoon | Sugar |
| ⅛ | tablespoon | Worcestershire sauce |
| 1 | Clove garlic; finely minced | |
| ⅛ | Large onion; finely minced | |
Directions
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!
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