The Brigantine's Not Your Usual Blue Cheese Dressing!
"Oh this is so good! Not your usual bleu cheese dressing at all--this one contains NO mayo or sour cream. An excellent, elegant dressing for your salad greens, served along with a steak and baked potato. This is the house dressing as served at The Brigantine Restaurant in San Diego.
http://brigantine.com/brigantine/index.html"
- Ready In:
- 4hrs 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 8 ounces blue cheese, crumbled
- 6 ounces olive oil (use a high-quality extra-virgin oil!)
- 1 ounce red wine vinegar
- 1 ounce lime juice
- 1⁄4 teaspoon salt
- 1⁄3 garlic clove, crushed
- 1 beef bouillon cube, crushed
- 1 dash Worcestershire sauce
- 1 dash pepper
- 1 tablespoon sugar
directions
- Stir, but don't beat- all ingredients with spoon until blended.
- Add sugar while blending.
- Serve well chilled; the dressing will thicken when chilled.
- (Note: cook time is chill time).
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Reviews
-
This really is very good. I halved the recipe but added a whole bouillon cube and half a clove of garlic. Great flavor! -
This dressing is DELICIOUS! I love the additions of the beef bouillon and Worcestershire. I only used 3 oz. evoo but kept the rest of the ingredients the same-still turned out great! I've dressed all kinds of salads w/ this including apples-craisins-carrot salad and all were wonderful. Thank you, Becky, for a great recipe! -
Wow! That's all I can say. I knew we would like this, but how much, I did not. The bouillon and worcestershire lend a subtle richness to this that you didn't even know that you were missing. Like other reviewers, I halved the oil and kept the garlic the same even though I quartered this for the two of us. I also omitted the sugar for our tastes and halved the cheese (it was perfect and plenty for us). This was so super it is going into my best of the year cookbook!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
