Gorgonzola Vinaigrette

The most surefire way to make a thick, well-emulsified vinaigrette is to whisk together the vinegar and other (acid) liquids and seasonings in a bowl. Then slowly add the oil, whisking as you go, until the dressing begins to thicken.  Another technique is to place the vinegar and seasonings in a food processor and then add the oil in a slow, steady stream with the motor running.

Gorgonzola Vinaigrette                                     Yield: 6 cups Combine first four ingredients in a bowl or food processor.  While whisking or with motor running, slowly add olive oil until mixture is well blended.  Add blue cheese, parsley and basil and fold-into mixture, adjust salt and pepper to taste. This vinaigrette may be stored, tightly covered, in the refrigerator for up to 2 weeks.  Always whisk the dressing briskly just before adding it to the salad.

Chef Jeff Hughes ('07)

Masters Catering