Blue Cheese Dressing

Preparation 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. From Commander's Kitchen by Jamie Shannon and Ti Adelaide Martin, ©2000 Broadway Books

Preparation 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. From Commander's Kitchen by Jamie Shannon and Ti Adelaide Martin, ©2000 Broadway Books