Blue Cheese and Mustard Vinaigrette

Name: Blue Cheese and Mustard Vinaigrette
Yield: Makes ¾ cup
Ingredients: 3 tablespoons homemade chicken or vegetable stock or your favorite canned broth; 3 tablespoons homemade chicken or vegetable stock or your favorite canned broth; 3 tablespoons homemade chicken or vegetable stock or your favorite canned broth; 1½ tablespoons Dijon mustard; 1 tablespoon white wine vinegar or cider vinegar; 3 ounces crumbled creamy blue cheese (½ cup or so); 1 egg yolk; 1 teaspoon packed light or dark brown sugar; ¼ cup olive oil or ⅛ cup olive oil and ⅛ cup toasted walnut oil; 1 tablespoon white wine vinegar or cider vinegar; 1 teaspoon packed light or dark brown sugar; 1 tablespoon chopped chives; Salt and freshly ground pepper; ¼ cup olive oil or ⅛ cup olive oil and ⅛ cup toasted walnut oil; ¼ cup olive oil or ⅛ cup olive oil and ⅛ cup toasted walnut oil; Salt and freshly ground pepper

Preparation info

Makes
¾ cup

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

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.

Ingredients

3 tablespoons homemade chicken or vegetable stock or your favorite canned broth
3 ounces crumbled creamy blue cheese

Method

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