Culinary Institute of New Orleans - Black Bean and Corn Salsa

Culinary Insitute of New Orleans

Blue Cheese Vinaigrette

3 Egg Yolks
1 cup Creole Mustard
3 Shallots, finely diced
3/4 cup Red Wine Vinegar
1 cup Onions, chopped and dried
1 cup Sour Cream
8 cups Blue Cheese, crumbled
1/2 cup Parsley Leaves, minced
Salt and Pepper to taste
1 cup Onion Juice*

Méthode:
Combine egg yolks, vinegar and mustard. While whipping, add olive oil by droplets to form an emulsification. Add shallots, dried onions, parsley, sour cream and onion juice.

* Fold in crumbled blue cheese with a rubber spatula. Season with salt and pepper.

* For onion juice: roughly dice a medium yellow onion and puree in a blender with 1 cup of water. Strain juice into dressing and discard onion.