BLUE CHEESE DRESSING

Makes 2 cups

Blue cheese dressing belongs to a group of dressings that are used in overabundance – on over-dressed salads – Blue Cheese, Green Goddess, and Caesar Salad. I discovered the world of perfect blue cheese dressing while I was in Ireland, where we served gallons of it daily to accompany the more-than-one-thousand of kilos of Buffalo Chicken Wings we served weekly. We don’t have the same extraordinary blue cheese here that we used in Dublin but if you look for a dry-textured type such as Point Reyes Blue and a creamy one like Gorgonzola Dolce di latte, you’ll find success.

Puree in food processor:
¼ cup onion, chopped
¼ tsp garlic, chopped
1 tsp parsley, chopped
6 oz mayonnaise
3 oz crème fraîche
1 ½ tsp lemon juice
¼ tsp kosher salt
¼ tsp white pepper, ground
Pinch cayenne pepper
1 tsp white wine vinegar

Whisk into puree:
1 ½ oz Colson Basset or other dry blue cheese
1 ½ oz Cashel Blue or other creamy blue cheese

Will keep up to 3 days in the refrigerator @ 40° F.