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.
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.
