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1
⁄2 medium shallot, cut into
quarters
1 small clove garlic
1
⁄
2 cup (125 ml) sour cream*
1
⁄3 cup (75 ml) mayonnaise*
3 tablespoons (45 ml) milk
1
⁄2 teaspoon (2 ml) dry mustard
1
⁄4 teaspoon (1ml) salt
2 ounces (60 ml) blue cheese,
crumbled
*Lightsour cream and/or light
mayonnaise may be substituted.
CHEF’S BLENDER
Place shallot and garlic in blender jar. Cover and blend at Low 3 seconds; scrape sides of
blender jar if necessary. Add remaining ingredients. Cover and blend at Medium about
10 seconds, or until combined.
BAR BLENDER
Place shallot and garlic in blender jar. Cover and blend at Pulse 2 times, 3 seconds each
time; scrape sides of blender jar if necessary. Add remaining ingredients. Blend at Pulse
2 times, about 5 seconds each time, or until combined.
Yield: 8 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 130 cal, 2 g pro, 3 g carb, 13 g total fat, 4 g sat fat,
20 mg chol, 230 mg sod.
BLUE CHEESE DRESSING