Blue Cheese Dressing

By á-30

We use this dressing with our Onion-Crusted Fried Chicken Salad, but it's great, too, as a dip with pieces of fried chicken, vegetables, or best of all, with fried frogs' legs. It's a real thick dressing that gets even thicker when chilled.

Ingredients

• 1/2 * 1/2 pound good-quality blue cheese
• 1/2 * 1/2 medium onion, coarsely chopped
• * Kosher salt and plenty of freshly ground pepper to taste
• 1/4 * 1/4 cup cane, cider or malt vinegar
• * Juice of 1 small lemon
• 1/4 * 1/4 teaspoon hot sauce, or to taste
• 1 * 1 tablespoon Worcestershire sauce
• 1 * 1 cup olive oil

Preparation

Step 1

Place half the cheese, the chopped onion, salt, pepper, vinegar, lemon juice, hot sauce, and Worcestershire in the workbowl of a food processor. Purée until well blended and liquified. Slowly drizzle the olive oil into the mixture, then turn off the machine. Crumble the remaining cheese, and pulse until well blended. There should be lots of small cheese chunks remaining in the dressing. Adjust seasoning. Refrigerate for up to two weeks.