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Featuring
Servings
Makes 2 quarts
Ingredients
1 cup mayonnaise
1 cup buttermilk
¾ cup sour cream
1 tablespoon lemon juice
1 teaspoon cane vinegar (or substitute your favorite vinegar)
4 teaspoons Chef Paul Prudhomme’s Salmon Magic®
2 teaspoons sugar
½ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
4 ounces mild bleu cheese, crumbled
1 cup buttermilk
¾ cup sour cream
1 tablespoon lemon juice
1 teaspoon cane vinegar (or substitute your favorite vinegar)
4 teaspoons Chef Paul Prudhomme’s Salmon Magic®
2 teaspoons sugar
½ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
4 ounces mild bleu cheese, crumbled
How To Prepare
Place all ingredients, except for blue cheese, in a mixing bowl and stir well to combine. Once the ingredients are emulsified, gently fold in the blue cheese crumbles, leaving some larger chunks. Serve on your favorite salad.
