Delicate camembert cheese contributes to a rich, smooth and creamy dressing.
2 1/2 ounces Wisconsin Camembert cheese
1 cup olive or vegetable oil
2 fresh egg yolks
1/2 fresh lemon, juiced
1 teaspoon Worcestershire sauce
1/8 cup distilled white vinegar
Cayenne pepper, to taste
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
Mixed greens, as desired
- In blender combine cheese, olive oil, egg yolks, lemon juice, Worcestershire sauce, vinegar, cayenne pepper, parsley, salt and pepper. Set blender on puree and process until mixture is completely pureed.
Makes about 1 1/2 cups.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.