Before I get started–don’t go thinkin’ this ‘dressing’ is just for stinkin’ salads! O. M. G. if I didn’t know better I’d be lathering it on me for lotion or dippin’ my toothbrush in it! There are so many ways you can use this with your recipes and dishes. So, put your ‘Boho’ head on and start thinking outside the dressing jar!
Two things are typically happening when I’m in the kitchen. There’s either good music piping from the speakers and depending upon my mood, it could be country, jazz, blues, classic or pop, etc., just not hip hop or rap. Or, the Food Network is on especially when my favorite shows are on–one of my favorites is ‘The Barefoot Contessa’. I just adore Ina and Jeffrey–he’s such a baby doll, just want to squeeze his chubby littl’ cheeks and give him big smooches! And, Ina’s nice gentla flair, yes, definitely a contrast to my ‘colorful’ ‘zesty’ personality, is calming and centering for me. Plus, you just have to agree, she does some mighty fine cooking!
This recipe is an adaptation from Ina’s ‘Barefood Contessa’ (yes, I feel like were BFFs even though we’ve never met!), which I admit is the very first time I’ve ever made homemade creamy dressing. I usually make a straight vinaigrette, and if I’m thinking creamy I’ll but the refrigerated pricey ones at the market. Yep, they’re good, but they pale in comparison to homemade. This chick will probably never buy another pricey creamy dressing again, well, unless I just have to–the one thing I’ll miss are the cool glass jars, which I use for other things. But, hey, I can buy Mason or Balls at Wally World!
Makes: About 16 ounces
What you need:
1 cup mayonnaise (you can use light)
¾ cup bleu cheese chopped into crumbles (get the good stuff like Roquefort or Maytag Blue)
½ cup heavy cream
2 tbl worchestire sauce
2 tablespoons tarragon vinegar
1 tbl dried parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
What you do:
In a medium size mixing bowl combine all ingredients and blend and stir well. If you want a more smooth consistency, put in a food processor and pulse a few times. I prefer a chunk lumpy bleu cheese dressing.
Refrigerate a few hours before serving.