Blue Cheese Dressin'

Makes 1 cup
* 1/4 cup light mayonnaise
* 1/4 cup reduced-fat sour cream
* 1 tablespoon red-wine vinegar
* 1 tablespoon minced shallot
* 1/2 cup crumbled blue cheese
* Coarse salt and ground pepper

In a medium bowl, whisk together mayonnaise, sour cream, vinegar, and 1/4 cup cold water. Stir in shallot and blue cheese, breaking up large pieces of cheese with a spoon. Season with salt and pepper.

Eric convinced me to make it from scratch, so I checked with Martha and this little recipe was not too shabby. We used a super ripe, super stinky bleu called Saint Agur (pronounced "Sant ah-GOOR") A blue cheese made from pasteurized cow's milk from the village of Monts du Velay, the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.) Eric bought it from this fancy little cheese shop in Noe Valley. Ultimately we decided it needed a bit more acid, but I had to use white wine vinegar instead of that is my call on the matter.

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