KITCHENAID PROLINE KPCB148 - Manual (Page 55)

54
1 ⁄
2
medium shallot, cut into
quarters
1 small clove garlic
1 ⁄
2
cup sour cream*
1 ⁄
3
cup mayonnaise*
3 tablespoons milk
1 ⁄
2
teaspoon dry mustard
1 ⁄
4
teaspoon salt
2 ounces blue cheese, crumbled
* Light sour cream and/or light
mayonnaise may be
substituted.
CHEF’S BLENDER
Place shallot and garlic in blender jar. Cover and blend at Low 3 seconds; scrape sides of
blender jar if necessary. Add remaining ingredients. Cover and blend at Medium about 10
seconds, or until combined.
BAR BLENDER
Place shallot and garlic in blender jar. Cover and blend at Pulse 2 times, 3 seconds each
time; scrape sides of blender jar if necessary. Add remaining ingredients. Blend at Pulse 2
times, about 5 seconds each time, or until combined.
Yield: 8 servings (2 tablespoons per serving).
Per Serving: About 130 cal, 2 g pro, 3 g carb, 13 g total fat, 4 g sat fat,
20 mg chol, 230 mg sod.
BLUE CHEESE DRESSING