Gorgonzola Vinaigrette
by Ted Kincaid |
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
mayonnaise | 1 cup |
sour cream | 2 cups |
milk or half & half | ½ cup |
white wine vinegar | ½ cup |
extra virgin olive oil | ½ cup |
Gorgonzola blue cheese, crumbled | 2 cups |
fresh parsley, fine chopped | ¼ cup |
fresh basil, fine chopped | ¼ cup |
Chef Jeff Hughes ('07)
Masters Catering
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