Jerry Leiber’s Blue Cheese Dressing

Sandra Lee was interviewed in the New York Times Magazine today. Her program, Semi-Homemade is intriguing. Anyone that can help get people in the kitchen and out of the Drive Thru line is a hero. But, when asked about people criticizing her about using processed food she answered: “I think they’re snobs. I’m not sure that some of the food purists are in touch with what really goes on in American households.” Her critics may be snobs and there may be a lot of processed food in American households, but I would have to argue that it is a food professional’s responsibility to be as educational as possible. Condoning the use of processed foods because it might reach someone on their level is disrespectful, does not save any money and often does not save time. What I believe that the typical American household wants is for their children to be healthy, and what is in short supply are ideas and information about what is best, cheapest and easiest to feed our families. Sandra likes Coolwhip, and I like to teach people that some heavy cream and a little bit of sugar make a much cheaper, and healthier dessert topping than a tub of plastic. I like Sandra and I think that she is probably helping a lot of people. She is kind and very relatable. I just wish that she would stay out of the center isles.

Last night I was really wanting a salad. After a week of Nashville meat, I really needed something green. We made a fantastic grilled vegetable salad and my wife created this dressing from a recipe that was given to her by the lyricist half of the great songwriting team of Leiber and Stoller. Famous for such huge hits as “Hound Dog” and “Stand By Me”, Leiber also knew his way around a kitchen.


  • Juice of 1/2 Lemon
  • 3-4 Tablespoons Blue Cheese
  • 1 Teaspoon Worcestershire Sauce
  • 3 Cloves of Garlic, minced
  • 1 Tablespoon Red Wine Vinegar
  • 3 Tablespoons Safflower Oil
  • 2 Tablespoons Olive Oil
  • Salt and Pepper


  • Mixing Bowl or Jar
  • Whisk
  • Chef’s Knife
  1. Combine lemon juice, worchestershire, garlic, vinegar (you can use white wine or even rice vinegar) and salt and pepper.
  2. Drop the blue cheese in the mixture and let the acid break down the cheese while you prepare the rest of dinner.
  3. Just before serving, whisk in safflower oil and olive oil. 

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