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Full Online Book HomeLearning KitchenSalads And Dressings - Dressing - Mom's Blue Cheese Vinaigrette
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Salads And Dressings - Dressing -  Mom's Blue Cheese Vinaigrette Post by :madelinef4 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2451

Click below to download : Salads And Dressings - Dressing - Mom's Blue Cheese Vinaigrette (Format : PDF)

Salads And Dressings - Dressing - Mom's Blue Cheese Vinaigrette

1/2 cup safflower oil or extra-virgin olive oil
4 oz. crumbled blue cheese
1/2 cup cider vinegar
1 tsp. garlic salt
Freshly ground black pepper, to taste
Minced fresh tarragon or basil (optional)

(If desired, just before serving, remove amount of dressing you think you'll be using and add 1 Tblsp. of minced fresh tarragon or basil. If you add herbs to entire mixture and then store, herbs loose their fresh taste and get mushy.)

To make dressing, combine oil and blue cheese in small bowl. Using fork, mash about 1/2 of the blue cheese into oil. Stir in vinegar, garlic salt and ground black pepper. Taste and add more oil or vinegar or garlic salt, as needed.

Recipe by Cathy Thomas - Orange County Register.
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Chill the blender container before using 2 egg yolks 1 tsp. liquid lecithin 1/2 tsp. dry mustard 1/4 to 1/2 tsp. salt (to taste) 2 tbsp. vinegar 1 1/2 cup vegetable oil, chilled** 2 tbsp. cold water In the cold blender container, mix all ingredients except the oil. While the blender is mixing, carefully remove lid and very slowly trickle in a stream of the cold oil. You may need to increase the blender speed as mixture thickens. It will 'set' suddenly and be mayonnaise. Scrape sides of blender with spatula. To make it light and fluffy,
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