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Commander’s Palace Blue Cheese Dressing

Posted by Solitary Dancer on June 22, 2007

Commander’s Palace Blue Cheese Dressing

Recipe by: Jamie Shannon

Makes 2 1/3 cups


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


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 liquefied. Slowly drizzle the olive oil into the mixture then turn off the machine.

Crumble in the remaining blue 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.


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