I'm posting some "heirloom" salad dressing recipes. Spring is coming!Here's Blue Cheese . . .
 

I used to give bottles of this to folks for holiday gifts. If you
make it to give away, make sure they are refrigerated and tell the
recipient to keep it refrigerated

Dutch Mill Roquefort
(restaurant recipe makes about 2 quarts)
This is for real blue cheese lovers because the smooth base is loaded
with blue cheese and the crumbled cheese adds even more flavor.

1 lb blue cheese, crumbled
2 cups milk
1/2 cup water
1 quart real mayonnaise (light is OK fat free is NOT)

Heat water and milk to almost boiling. Stir in 3/4ths of the crumbled
chese. Stir over low heat until cheese is melted. Remove from heat
cool to room temperature. Beat in mayo. Chill until cold, stir in
remaining crumbled cheese. Pour into very clean glass jars and cover
tightly.

Keeps at least 2 weeks or more unopened, at least another week after
you open it. That's why you give it away. Unless your family goes
thru half a gallon of blue cheese dressing or you're planning a
Buffalo Wing party for 75!

Lynn in Fargo
Bored and the new crest expected in about ten days could be as high as
42 feet. Don't pray for me . . . pray for the dikes!

I'm posting some "heirloom" salad dressing recipes. Spring iscoming! Here's Blue Cheese . . .
 

On Apr 3, 8:43*pm, Lynn from Fargo > wrote:
> I used to give bottles of this to folks for holiday gifts. *If you
> make it to give away, make sure they are refrigerated and tell the
> recipient to keep it refrigerated
>
> Dutch Mill Roquefort
> (restaurant recipe makes about 2 quarts)
> This is for real blue cheese lovers because the smooth base is loaded
> with blue cheese and the crumbled cheese adds even more flavor.
>
> 1 lb blue cheese, crumbled
> 2 cups milk
> 1/2 cup water
> 1 quart *real mayonnaise (light is OK fat free is NOT)
>
> Heat water and milk to almost boiling. Stir in 3/4ths of the crumbled
> chese. Stir over low heat until cheese is melted. *Remove from heat
> cool to room temperature. *Beat in mayo. Chill until cold, stir in
> remaining crumbled cheese. *Pour into very clean glass jars and cover
> tightly.
>
> Keeps at least 2 weeks or more unopened, at least another week after
> you open it. *That's why you give it away. *Unless your family goes
> thru half a gallon of blue cheese dressing or you're planning a
> Buffalo Wing party for 75!
>
> Lynn in Fargo
> Bored and the new crest expected in about ten days could be as high as
> 42 feet. *Don't pray for me . . . pray for the dikes!

Sounds classic! I assume it's OK to halve this?

Kris

I'm posting some "heirloom" salad dressing recipes. Spring is coming! Here's Blue Cheese . . .
 

Glad to hear you're not under water and in the mood to make salad
dressing, Lynn!

`````````````````````````````````

On Fri, 3 Apr 2009 17:43:14 -0700 (PDT), Lynn from Fargo
> wrote:

>I used to give bottles of this to folks for holiday gifts. If you
>make it to give away, make sure they are refrigerated and tell the
>recipient to keep it refrigerated
>
>Dutch Mill Roquefort
>(restaurant recipe makes about 2 quarts)
>This is for real blue cheese lovers because the smooth base is loaded
>with blue cheese and the crumbled cheese adds even more flavor.

<snipped>


--
I love cooking with wine.
Sometimes I even put it in the food.