Condiments, salad dressings, blue cheese and chive dressing 3  OLYMPUS DIGITAL CAMERA

½ cup well-shaken buttermilk

½ cup mayonnaise

1 tablespoon fresh lemon juice

¼ teaspoon Worcestershire sauce

1 small garlic clove, minced

¼ teaspoon salt

¼ cup fresh flat-leaf parsley leaves

2 ounces crumbled firm blue cheese (1/2 cup)

2 tablespoons finely chopped fresh chives

1/8 teaspoon black pepper

  1. Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic and salt in a food processor until smooth.
  1. Add parsley and pulse until chopped. Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
  1. Transfer to a bowl and stir in chives and pepper. Dressing keeps, covered and chilled, one week.

NOTE:  Use this on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.


from Gourmet Magazine, April, 2006

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