First Do No Harm

Blue 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)

2 teaspoon 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.

Once the 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 mustard.

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 you’ve created.

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.


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