From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Blue Cheese Dressing For a long time, this meant that thick, gluey stuff made with mayonnaise, so heavy it's a wonder any salad survived it. Lately many of us are going back to the original blue cheese salad, which was essentially a green salad dressed with vinaigrette and sprinkled with blue cheese. This recipe puts the cheese in the dressing, but it's still pretty light. It also works very well with feta cheese. 1 Tbs. Dijon mustard 1/4 cup red wine vinegar 2 Tbs. water 1 cup olive oil 1/2 tsp. dill 1/4 tsp. Tabasco 4 oz. blue cheese (Roquefort, Stilton, Gorgonzola, Maytag, or domestic), or feta 1. In a bowl, whisk the mustard, vinegar, and water together. Add the olive oil in a slow, thin stream, whisking constantly, until the dressing takes on a smooth, almost opaque quality. 2. Add the dill and Tabasco, and crumble the cheese into the dressing. Stir in well with a fork. Use within a week. Serves eight. Charlie's-Style Blue Cheese Dressing This is the kind you get in the more old-fashioned restaurants. The most famous version was at Charlie's Steak House. I don't have their recipe, but this comes pretty close. They only used Roquefort cheese. 1 cup mayonnaise 3 oz. buttermilk 4 oz. sour cream 6 oz. Roquefort cheese, crumbled 1/4 tsp. white pepper 2 dashes Tabasco 1 clove garlic, very finely chopped 2 Tbs. red wine vinegar 1/2 tsp. sugar Blend all the ingredients and refrigerate. Makes about 2 cups of dressing. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com