The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: CG6468 on February 06, 2013, 11:30:37 AM
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This is from a friend of mine who was a cook in Las Vegas. It's a large portion, but you can cut back on ingredients to suit your taste. I prefer more Worcestershire Sauce and some added onion pieces.
It's excellent as a salad dressing.
JERRY KRUEGER’S BLEU CHEESE DIP
INGREDIENTS:
2 pounds crumbled blue cheese, 1 gallon milk, 1 pint sour cream, 1 teaspoon vinegar, 4 ounces lemon juice, Pinch white pepper, Dash Worcestershire sauce
Makes 1-1/2 gallons
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That's a whole lotta cheese dip.
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That's a whole lotta cheese dip.
And in all that dip, just a scootch of vinegar and worcestershire. I see why you would add more!
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That's about 96 two-ounce servings. It would probably last 3-4 days in your average restaruant.
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And in all that dip, just a scootch of vinegar and worcestershire. I see why you would add more!
He was making it for public consumption at a casino, and the public's taste varies widely.
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Holy Heart Attack Batman!
:drool:
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Holy Heart Attack Batman!
:drool:
It IS yummy!
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Years ago I babysat for a family in the restaurant business. Everything they served was made fresh in-house. I loved their roquefort dressing. I believe they used similar ingredients. When I made it at home, I used blue cheese in place of roquefort.
Don't remember the proportions, but it was crumbled cheese (blue or roquefort), sour cream, mayonaise, milk, lemon juice, crushed fresh garlic and chives (or finely minced green onion). Best on the second day.