The Prime Rib is one of Portland’s oldest steakhouse restaurants. It was well known in the ’50’s and I remember going there on special occasions with my parents and grandparents. The recipe for their famous blue cheese dressing was published in the Portland Oregonian’s food section years ago so my mother and grandmother could replicate The Prime Rib’s wonderful and still famous salad at home. I found the little card with the handwritten dressing recipe in my mom’s file and it always brings back lovely memories when I make it.
The dressing was served over mixed greens, sliced tomatoes, avocado, julienned pickled beets and grated carrots. Shrimp was added on request. If you like blue cheese dressing as much as I do I’m sure you will love this version of the classic recipe and may never go back to the old way of making it. The mustard and horseradish add some snap to the recipe and the chunks of blue cheese are a nice texture contrast to the creaminess of the dressing. Don’t make this in the food processor, rather cut the blue cheese into small pieces and add it to the blended dressing. Mash the pieces with a fork if you want them a little smaller. Think of this recipe as blue cheese dressing with an attitude.
- 2 cups mayonnaise
- 1 cup sour cream
- ¾ teaspoon onion salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons dry mustard
- 1-1/2 teaspoons Lawry's Seasoning Salt
- 1 tablespoon red wine vinegar
- 2 tablespoons malt vinegar (or cider vinegar)
- 1 teaspoon Worchestershire Sauce
- 2 tablespoons horseradish sauce
- 4-5 tablespoons cream
- ½ to ¾ cup crumbled blue cheese, to taste
- Combine all ingredients except blue cheese and cream in a bowl and mix well. Thin with a tablespoon or two of cream until the dressing is the desired consistency. Add cheese and combine well. Mash some of the cheese with a fork if desired. I recommend not using a food processor because the texture of the cheese in the dressing is lovely with the salad ingredients.
- Serve with salad greens, croutons, shrimp, avocado, julienne pickled beets and grated carrot.