Cheese Salad Dressing
Ingredients (as always, as organic as possible)
1 egg yolks
1 pinch white pepper
1 tsp dry mustard
2 oz extra virgin olive oil
2 oz grape seed or sesame seed oil
2 oz flax oil (with DHA)
1 ½ cup dried coconut milk
1 cup water (¾ can coconut milk can be substituted,
but toss the water)
Celtic Sea Salt
1 tablespoons Worcestershire sauce
3 tablespoons lemon juice
2 cloves garlic, crushed
4 oz blue cheese crumbles
First mix the salt,
Worcestershire sauce, lemon juice, water (or canned coconut milk, if
you are substituting), and garlic into a large
bowl and set aside.
Next we are going to make a
mayonnaise. This is NOT our Super Salad Dressing (referred to as the
Ultimate Mayonnaise Recipe). This is just
an ordinary mayo recipe.
Mix all the oils together.
Pour the one egg yoke into a mixing bowl (small) begin whipping with a
submersion blender. If you don't have a
submersion blender, a submersion whisk will have to do (I use a
Hamilton Beach Turbo-Twister). Add the oil ONE DROP AT A TIME. If by the time
you’ve blended three tablespoons of oil, you've dtill got a
substance that has not firmed up, you've added the oils too quickly.
No problem, your recipe just won't be as thick. I've done this
recipe both ways, with a thick mayo and with a very thin, syrupy
mayo; they both taste the same.
mayo is over an inch deep, you can substitute the submersion blender
for a submersion whisk, and keep going. Add all the oil until you’ve
got a good, thick mayonnaise, and then whip in the white pepper and dry
Next, in the bowl with the
salt, lemon juice, etc., pour the dried coconut milk powder (if
substituting canned coconut milk, just start mixing). Mix up
with your submersion whisk, then blend and whisk slowly into the mayonnaise
Add the blue cheese crumbles,
shake well, and let sit. If you really like blue cheese, you can add
eight ounces of blue cheese crumbles; and for you gourmets, there's
always real Roquefort for you to use instead.
This recipe must sit in the
fridge for at least three days, possibly four, and shake it at least
twice daily. Trust me, thie recipe must sit for all the flavors to
blend before using.
For a great change, pour some of this Blue Cheese Dressing on your salad, and then
add some of our French Dressing. This mixture is catching on around
here. In a few Minnesota restaurants,
French Dressing with Blue Cheese Crumbles is the house dressing.