Prep 5 mins
Cook 0 mins
Found this in The Clemson Collection which was a cookbook put out by the University's Woman's Club, 1973. Clemson is in South Carolina. I guess that this is vintage now. This cookbook is one of my yard sale finds!* I have Louis Osteen's "Charlston Cuisine, Recipes from a Lowcountry Chef" and in it he mentioned he went to Clemson and that the university would sell blue cheese at the retail counter at the agricultural department (dairy)which was called "Clemson Blue cheese"-this cheese is widely distributed today. here's the history: http://www.clemson.edu/foodscience/cheesehistory.htm or this http://www.clemson.edu/foodscience/bluecheese.htm
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 3 tablespoons green onions, minced
- 2 tablespoons tarragon vinegar (optional)
- 1⁄4 cup parsley, minced
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1⁄2-3⁄4 cup blue cheese, crumbled
- Combine all ingredients and mix well.
- Store in covered container in refrigerator.
I think this is one of the better blue cheese dressings I've tried. I didn't add the tarragon vinegar and added a bit more garlic. Delicious
I very much enjoyed this salad dressing! Yum! Made for the My Three Chefs event, fall 2008.