Blue cheese vinaigrette

I once was a professional cook. It seems ages ago and was but, it is still so fresh in my mind that I often drift back to those crazy times of making recipes for a few hundred people at a time. It was a time of very large bowls and long giant sized mixing utensils, a lot of multiplying of ingredient quantities and, a lot of make-shift kitchens in tents or sheds somewhere on the grounds of huge mansions in Maine. Happy times shared with a wide array of nutty and cool people. I would like to share with the Crestwood family two recipes made hundreds of times for hundreds and still a couple of my favorites. These recipes have been scaled down to Crestwood family size.


  • 1 cup white wine vinegar
  • OR ½ cup white wine & ½ cup white wine vinegar
  • 1 tsp fresh lemon peel
  • 1 tsp salt
  • ½ tsp pepper
  • 3 cups vegetable oil
  • 1 tsp dried tarragon
  • 6 oz crumbled blue cheese


  • Large mixing bowl (a shallow metal bowl works well)
  • Large metal whisk
  • You may use a food processor of you desire a creamier result


  1. Mix all ingredients in metal bowl with whisk. Do not over mix to keep the crumbled blue cheese effect.
  2. Pour over any vegetable (cooked or raw).
  3. Also good as a mixed green salad dressing or a sauce for a carrot, raisin, apple mixture.
  4. Enjoy. Keep refrigerated.
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