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1 TBSP. vegetable oil
1-1/4 cups shallots, sliced
3/4 cups mayo
3/4 cup sour cream
4 oz. blue cheese. room temp
salt and pepper to taste
Heat oil in saucepan over med-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool. Whisk together mayo, and sour cream in bowl and blend. Add blue cheese. Using rubber spatula, mash the mixture until smooth. Stir in caramelized shallots. Season to taste with salt and pepper. Cover and refrigerate until flavors blend, about 2 hours. Serve cold or at room temp.
1-1/4 cups shallots, sliced
3/4 cups mayo
3/4 cup sour cream
4 oz. blue cheese. room temp
salt and pepper to taste
Heat oil in saucepan over med-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool. Whisk together mayo, and sour cream in bowl and blend. Add blue cheese. Using rubber spatula, mash the mixture until smooth. Stir in caramelized shallots. Season to taste with salt and pepper. Cover and refrigerate until flavors blend, about 2 hours. Serve cold or at room temp.
