Tomato Tamari Dressing

From the Orchard restaurant in Frederick, MD.  This recipe makes 4 1/2 cups so you may want to cut it in half.  It is crazy good.

In a blender place:

1 egg yolk
1 T dijon mustard (Grey Poupon)
1/4 C cider vinegar

Blend on high while slowly adding :

1 C vegetable oil

This will make about 1 1/2 C mayonnaise

Add to the mayo:

1 1/2 C chopped tomatoes (canned are best when tomatoes are not in season)
3/4 C Tamari (Japanese Soy Sauce)
3/4 C honey

Dash of black pepper

Blend until smooth.


Blue cheese dressing

From Mary Jo Cunningham.

1/4 c. (or more) blue cheese
1/2 c. cream cheese
1/2 c. sour cream
1 c. mayonnaise
1/2 c. milk
small onion, grated.
dash Tabasco
dash worchestershire sauce

From Jane Parmley

1 pint mayonnaise
8 oz. Roquefort or Bleu cheese
1 lg can Pet milk (evaporated)
juice of one lemon
garlic salt to taste

Mix and refrigerate.

She always waited until we had eaten half of a quart of mayo and then made it up in that jar.

How *I* make it:

1 c. mayo
1/2 c. sour cream
2 Tbsp cream cheese if I have some in the fridge
1/2 c. milk to loosen it up, vary this to get the texture you prefer.
@ 1/2 c. grated onion (1 small, half a medium)
dash of Worcestershire sauce
1 Tbsp of whatever citrus juice is handy. Lime is tasty but lemon will do.
8 oz. crumbled blue cheese (Gorgonzola is favorite)