We use this dressing with our Onion-Crusted Fried Chicken Salad, but it's great, too, as a dip with pieces of fried chicken, vegetables, or best of all, with fried frogs' legs. It's a real thick dressing that gets even thicker when chilled.

Ingredients

　　1/2 pound good-quality blue cheese

　　1/2 medium onion, coarsely chopped

　　Kosher salt and plenty of freshly ground pepper to taste

　　1/4 cup cane, cider or malt vinegar

　　Juice of 1 small lemon

　　1/4 teaspoon hot sauce, or to taste

　　1 tablespoon Worcestershire sauce

　　1 cup olive oil

　　Place half the cheese, the chopped onion, salt, pepper, vinegar, lemon juice, hot sauce, and Worcestershire in the workbowl of a food processor. Purée until well blended and liquified. Slowly drizzle the olive oil into the mixture, then turn off the machine. Crumble the remaining cheese, and pulse until well blended. There should be lots of small cheese chunks remaining in the dressing. Adjust seasoning. Refrigerate for up to two weeks.

　　Chef Jamie's Tips:

　　Use a high-quality, aged blue cheese, but remember that the cheese may be salty, so be careful with added salt. But pepper's another story. Add lots of freshly ground pepper.

　　From Commander's Kitchen by Jamie Shannon and Ti Adelaide Martin, ©2000 Broadway Books