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| Time to Make
You could also use flavored syrups if desired..
Use a roquefort style blue cheese for the best result.
From the Art of the Slow Cooker.
From Breakfast For Dinner. Use in place of sour cream or guacamole. Use for burritos, tacos, etc...
From Gwyneth Paltrow's My Father's Daughter
From Peace, Love, and Barbecue
Tastes good serves with aioli, shaved parmesan cheese, or drizzled with balsamic.
Adapted from Peace, Love and Barbecue
I make this with light mayo (must be Hellmann's for best taste) to lighten this up; but feel free to use the regular if you prefer.
From Sunset Magazine
Goes great with crab cakes or corn fritters.
This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.
This has the consistency of a tartar sauce and would be a great dip for crab cakes or spicy grilled shrimp or fish.
From Susie's Supper Club
From A Southerly Course by Martha Foose Hall
Source: Barefoot Contessa
From Jewels and Jill Elmore
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