BLUER THAN BLUE: GREAT SALAD DRESSING

The superior taste of freshly made salad dressings is astounding!

Gallery Blue Cheese Dressing

This recipe will work best if you use the highest quality blue cheese that you can afford. If you want to save time, you can purchase cheese that is pre-crumbled. I prefer a good Roquefort or Gorgonzola blue.

Hardware:  Large mixing bowl, wire whisk, kitchen scale

Ingredients:

24 ounces of crumbled blue cheese

6 cups mayonnaise

4 cups sour cream

2 cups heavy cream

3 Tablespoons lemon juice (fresh is better, bottled is ok)

2 Tablespoons Kosher salt

1 Tablespoon fresh ground black peppercorn

3 Tablespoons finely chopped fresh parsley

2 Tablespoons Lea & Perrins brand Worcestershire sauce. (Others are less satisfactory)

Procedure:

1. Course-grind the black peppercorn.
2. Weigh out 24 ounces of cheese and crumble (calibrate the scale to zero with the holding container first)
3. Thoroughly combine all ingredients in a large mixing bowl.
4. Store and hold under refrigeration up to one week

Yield: 3 quarts