2 egg yolks or 1 whole egg
3 oz. crumbled blue cheese
1 teaspoon sea salt
1/4 teaspoon sugar (optional)
3 tablespoons wine vinegar or lemon juice
1 1/2 cups olive or peanut oil

For a thicker dressing, use 2 egg yolks instead of 1 whole egg.

Place egg into blender container; add blue cheese, salt, sugar and vinegar or lemon juice and 1/2 cup of the oil.

Cover and process for 10 seconds or until smooth. Without stopping blender, remove center cap and pour remaining oil slowly in a thin stream until all the oil has been added.

Serve over your favorite salad ingredients. Store refrigerated for up to 1 week.

Submitted by: CM