8 ounces blue cheese
1 teaspoon salt
1 teaspoon garlic, mashed
4 fluid ounces white wine vinegar
1/4 teaspoon black pepper
12 fluid ounces olive oil
Servings: 20
1. Crumble the blue cheese and set aside 2 oz. (60 g) of the chunks for garnish. Pass the remainder through a drum sieve or food mill fitted with a fine disk.
2. Combine the salt, garlic, vinegar and pepper. Add the olive oil in a slow steady stream, whisking constantly to incorporate. Gradually beat in the sieved blue cheese until smooth. Stir in the reserved blue cheese chunks.
Yield: 20 fluid ounces
1 teaspoon salt
1 teaspoon garlic, mashed
4 fluid ounces white wine vinegar
1/4 teaspoon black pepper
12 fluid ounces olive oil
Servings: 20
1. Crumble the blue cheese and set aside 2 oz. (60 g) of the chunks for garnish. Pass the remainder through a drum sieve or food mill fitted with a fine disk.
2. Combine the salt, garlic, vinegar and pepper. Add the olive oil in a slow steady stream, whisking constantly to incorporate. Gradually beat in the sieved blue cheese until smooth. Stir in the reserved blue cheese chunks.
Yield: 20 fluid ounces
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