= Makes: 1 quart
= Serving size: 2 tablespoons
= Total servings: 32
= Active time: 15 minutes
= Total time: 15 minutes
Cindy has made this recipe in her restaurant for more than thirty years. It came from an older chef she knew when she first started working in kitchens in the early 1970s. Sometimes simple is just better. Use a really good mayonnaise.
Ingredients
2 cups mayonnaise
½ cup buttermilk
5 ounces sour cream
5 ounces crumbled blue cheese
2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
2 teaspoons Worcestershire sauce
1½ teaspoons garlic salt
1 pinch (⅛ teaspoon) of ground black pepper
Place the mayonnaise, buttermilk, sour cream, blue cheese, parsley, Worcestershire sauce, garlic salt, and pepper in a large bowl and mix until smooth.
Stored in a sealed glass jar or another container in the refrigerator, this dressing will keep for two weeks.
VARIATIONS:
• Use Maytag blue cheese.
• Use Gorgonzola cheese.
GOES WELL WITH:
• Salads
• Carrot sticks, celery sticks, or other cold veggies
• Sandwich fillings—makes a great spread
Per serving: Calories 130, Calories from Fat 120, Total Fat 13g (20% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 10mg (3% DV), Sodium 160mg (7% DV), Carbohydrates < 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Added Sugars: 0g, Protein 1g, Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 0%.