Post by avatrx on Apr 26, 2009 10:20:19 GMT -6
This started out as a garlic dressing but I found that by adding blue cheese to it and letting the flavors blend, it was a GREAT blue cheese dressing as well.
Creamy Garlic with Blue Cheese variation - Susie's version
makes about a pint.
This recipe can be doubled. I cut the original recipe in half because it
made too much.
1 Egg
1-1/2 T Sugar
1 tsp Dry Mustard
1-1/2 tsp garlic powder or granulated garlic
1 tsp salt
1/2 - 1 tsp Worcestershire
1/2 -1 tsp A-1*
1/4 tsp white pepper
1-1/3 C Oil -
2 Tsp lemon juice
1/3 C Water
Optional: crumbled blue cheese to taste
Put egg, sugar, mustard, garlic powder, salt, Worcestershire, A-1 and
pepper in bowl of food processor.
Once those ingredients are blended and slightly thickened, SLOWLY add
in the oil. Then add in the lemon juice.
After all that is mixed, add in the lemon juice. (I actually added the
lemon juice in the beginning and it didn't seem to make a difference).
At this point the dressing will be very thick. Add in the water to thin
it out.
Blue Cheese variation:
If you want the blue cheese version - add crumbled blue cheese to the
food processor and pulse for a few seconds.
Remove from processor bowl and add additional blue cheese crumbles to
make a chunky blue cheese dressing if desired.
My notes: Using fresh garlic is too strong and slightly bitter. I use granulated garlic.
I always seem to end up adding the larger amount of Worcestershire and A-1 because I
just dump and don't measure.
If concerned about salmonella since this dressing is NOT cooked - use pasteurized
eggs or an egg substitute.
I buy a generic A-1 from Aldi's. It's only $.99 bottle as opposed to 3x's that much
for A-1
I use Maytag Blue Cheese.
Creamy Garlic with Blue Cheese variation - Susie's version
makes about a pint.
This recipe can be doubled. I cut the original recipe in half because it
made too much.
1 Egg
1-1/2 T Sugar
1 tsp Dry Mustard
1-1/2 tsp garlic powder or granulated garlic
1 tsp salt
1/2 - 1 tsp Worcestershire
1/2 -1 tsp A-1*
1/4 tsp white pepper
1-1/3 C Oil -
2 Tsp lemon juice
1/3 C Water
Optional: crumbled blue cheese to taste
Put egg, sugar, mustard, garlic powder, salt, Worcestershire, A-1 and
pepper in bowl of food processor.
Once those ingredients are blended and slightly thickened, SLOWLY add
in the oil. Then add in the lemon juice.
After all that is mixed, add in the lemon juice. (I actually added the
lemon juice in the beginning and it didn't seem to make a difference).
At this point the dressing will be very thick. Add in the water to thin
it out.
Blue Cheese variation:
If you want the blue cheese version - add crumbled blue cheese to the
food processor and pulse for a few seconds.
Remove from processor bowl and add additional blue cheese crumbles to
make a chunky blue cheese dressing if desired.
My notes: Using fresh garlic is too strong and slightly bitter. I use granulated garlic.
I always seem to end up adding the larger amount of Worcestershire and A-1 because I
just dump and don't measure.
If concerned about salmonella since this dressing is NOT cooked - use pasteurized
eggs or an egg substitute.
I buy a generic A-1 from Aldi's. It's only $.99 bottle as opposed to 3x's that much
for A-1
I use Maytag Blue Cheese.