Ingredient:

• 1 Tbs. Dijon mustard

• 1/4 cup red wine vinegar

• 2 Tbs. water

• 1 cup olive oil

• 1/4 tsp. Tabasco

• 4 oz. blue cheese (Roquefort, Stilton, Gorgonzola, Maytag, or domestic), or Feta

• 1/2 tsp. dill (optional)

Instructions:

• In a bowl, whisk the mustard, vinegar, and water together. Add the olive oil in a slow, thin stream, whisking constantly, until the dressing takes on a smooth, almost opaque quality.

• Add the dill and Tabasco, and crumble the cheese into the dressing. Stir in well with a fork. Use within a week.

• Makes enough for about eight salads.

Creamy Blue Cheese Dressing

If you like a creamier dressing this version is for you. It's about the only kind you saw until the 1980s, traditionally served in steakhouses and diners

• 1 cup mayonnaise

• 2/3 cup buttermilk

• 1 cup crumbled blue cheese, loosely packed

• 1/2 tsp. white pepper

• 2 dashes Tabasco

• 1 clove garlic, very finely chopped

• 1 Tbs. red wine vinegar

• 1 tsp. sugar

Instructions:

Blend all the ingredients together (I like to use my Mini Cuisinart Food Processor) and refrigerate. Makes about 2 1/2 cups