Blue Cheese DressingCourtesy of Grand Central Publishing
When I was a single gal in NYC and my parents lived in Westchester, we used to meet almost halfway for dinner at Gus's in Harrison, new york. It is a great bar serving delicious seafood and their salad was my favorite—red wine vinaigrette with big hunks of blue cheese. We were always a blue cheese—loving family and my version, with a creamy base (can't compete with Gus!), is fantastic on a wedge of iceberg lettuce or as a dip. It lasts for a good week in the fridge as well.
Recipe information
Total Time
5 minutes
Yield
Makes 1 1/2 cups
Ingredients
1
/3 cup sour cream
1
/3 cup Vegenaise
1
/2 cup crumbled Gorgonzola cheese (use the picante or mountain kind, not the dulce)
1
/3 cup cold water
1
tablespoon plus 1 teaspoon red wine vinegar
1
large shallot, peeled and thinly sliced
Big pinch coarse salt
A few fresh grinds black pepper
Need to make a substitution?
Preparation
Stir everything together in a small bowl.