This creamy vinaigrette has all kinds of uses, both as a dressing and as a dip. Choose a rich, creamy blue like Cambazola, Saga, or, my favorite, Point Reyes Original Blue. I’ve decided not to worry about eating raw egg, but if it concerns you, you can coddle or even hard-boil the egg before using the yolk.
Stir the Stock and cheese together to form a smooth paste (if you give the stock a quick zap in the microwave first, it may blend with the cheese more easily). Place the mixture in a blender, and add the egg, mustard, vinegar, and sugar. Blend and, while the motor is running, slowly add the olive oil in a thin stream. Pour the mixture into a bowl and stir in the chives, then taste and add salt and pepper if you think it needs it. If the dressing seems too thick, you can thin it with additional stock. Store covered in the refrigerator for up to 5 days.
© 2004 John Ash. All rights reserved.