Blue Cheese Dressing Recipe and an old fashioned Port Wine Salad Dressing made from scratch with Blue Cheese, mayonnaise, sour cream, vinegar, spices and wine.
I added a special Port Wine Dressing Recipe version to give you that distinctive flavor others have enjoyed so many years.
Blue Cheese is mostly made from cow's milk.
However, some are made from goat's or sheep's milk.
Roquefort Cheese is a French blue cheese and is made exclusively from sheep's milk.
All cheeses contain complete proteins and can substitute for meat.
Add less cheese for milder flavor or add more as you prefer.
Making it your way is a benefit of homemade salad dressings.
Mix all together except 1/2 of cheese and mix until smooth.
remainder of cheese and toss lightly, leaving it lumpy.
Chill and serve
over tossed salad.
Mix ingredients together in a mixing bowl on medium speed until smooth with only a few lumps remaining.
This dressing is excellent on tossed salads.
Use it for a thin dip for vegetable strips such as carrots, celery, bell peppers or broccoli and cauliflower.
Use as a thin dip on crackers and chips.
For a restaurant quality dinner, top a butter and salt seasoned
white baked potato with the dressing.
Serve with a tossed salad and
just charcoal grilled steak.
Mix Blue Cheese and oil in mixing bowl on low speed until smooth.
Stir in minced onion, minced garlic and grated lemon peel.
Stir in lemon juice and mix on medium speed until well mixed.
Stir in sour cream until well mixed.
Chill in refrigerator a couple hours before serving.
Chilling overnight is best.
Store in refrigerator in a salad dressing jar.
Serve over salads, or with cooked or uncooked vegetables of your choice.
Cut smoked bacon slices in half and fry until crisp.
Drain excess grease from bacon.
Place leaf lettuce on 1 slice of bread.
Top with 1 or 2 slices of tomato.
Smooth a little Blue Cheese dressing over tomatoes.
If dressing is too runny, spread it on the bread instead of the tomato.
Sprinkle with salt and pepper to taste.
Top with bacon strips.