This is a thick dressing perfect for dippin’ hot-from-the-grill Chicken Wings (page 19) in. If you want to serve it as a salad dressing, thin it down by adding a bit of milk slowly at the end.
Recipe information
Yield
makes 2 cups
Ingredients
2 cups mayonnaise
3 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon dry mustard
1/2 teaspoon white pepper
1/4 teaspoon celery seed
Tabasco sauce
3/4 cup crumbled blue cheese
Preparation
Whisk together everything but the Tabasco and blue cheese in a storage bowl with a lid. Spice it up with the Tabasco, then gently stir in the cheese, preserving the nice chunky texture. Cover and refrigerate til ready to use. Keeps for 2 weeks.
Dinosaur Bar-B-Que
Ten Speed Press
