Blue Bleu Cheese Dressing The Chart House Recipes

Steps:

• In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

Steps:

• With an electric mixer on low speed, beat together first 6 ingredients for 2 minutes.
• Add mayonnaise and beat an additional 30 seconds.
• Increase speed to medium and beat for 2 minutes.
• Fold in bleu cheese.
• Refrigerate for at least 24 hours before serving.
• Note: Sometimes I will add 1/2 the bleu cheese, when adding the mayo. This gives the dressing a smoother consistency when serving to younger taste buds. Cooking time is 24hr. refrigeration.

Steps:

• In a bowl, combine the first seven ingredients. Stir in the blue cheese. Cover and chill at least 2 hours. Store in the refrigerator.

Steps:

• In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Steps:

• In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed.
• Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed.
• By hand, crumble cheese into mixture. Blend at low speed no more than 4 minutes.
• Refrigerate 24 hours before serving.

Steps:

• In a mixing bowl, combine first six ingredients and blend for 2 minutes on low speed.
• Add the mayonnaise and blend for 30 seconds at low speed, then for 2 minutes at medium speed.
• Slowly add half the blue cheese and blend at low speed for no more than four minutes.
• Stir in remaining bleu cheese.
• Cover and refrigerate 24 hours.

Steps:

• Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
• Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

Steps:

• To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

Steps:

• Combine the mayonnaise, sour cream, lemon juice, pepper, salt and half of the bleu cheese in food processor or blender.
• Process until well combined.
• Remove to storage container, and stir in remaining bleu cheese.
• If too thick, stir in milk or water until of desired consistency.
• On the off chance you've got any left over, store tightly covered in the refrigerator for no more than 5 days.
• Not that it will be likely to stay around that long.