THE MENU IMPRESSIONISM IMPROV

Tonight, bleu cheese dressing. Impressionism.

I use a very nice Minnesota blue called AmaBleu.

You could use their gorgonzola too, for the Italians in the audience.

Then take some home made mayonnaise, I now make it with olive oil and avocado oils mixed.....

Then take some organic sour cream.

 

Mush these up together in whatever proportions you feel right, with say one clove of crushed garlic. Minced sweet onion. A splash of red wine vinegar. Crushed capers to taste, dried thyme, and a hint of oregano, perhaps.

 

There is no fixed compass setting for these proportions, or even ingredients, unfortunately. Maybe you do it a little bit differently every time.

 

Just so you know, I have been known to spread this on toast, not salad.

Preferably served on old Creil Montereau Japo. Chardonnay.

 

Impressionism.