Blue Cheese Dressing

By carabara14

by Jamie Shannon and Ti Adelaide Martin

Ingredients

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

Details

Servings 2
Adapted from epicurious.com

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.

Chef Jamie's Tips: Use a high-quality, aged blue cheese, but remember that the cheese may be salty, so be careful with added salt. But pepper's another story. Add lots of freshly ground pepper.