Blue Cheese Dressing
*Emeril Lagasse, Marcelle Bienvenu and Felicia Willett
Great served with a lettuce wedge.

1/2 pound blue cheese, crumbled 
1/4 cup fresh lemon juice 
1 teaspoon Worcestershire sauce 
1/2 teaspoon hot sauce 
1/2 teaspoon salt 
3/4 teaspoon freshly ground black pepper 
1 cup olive oil 
1/4 cup buttermilk 

In a medium-size mixing bowl, combine the blue cheese, 
lemon juice, Worcestershire, hot sauce, salt, and black pepper. 

Using the back of a fork, mash the mixture together to form a 
thick paste. 

Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. 

Add the buttermilk and mix well. Cover and refrigerate for 1 hour. 

Cut a heads of lettuce into 4 wedges each. 

Spoon about cup of the dressing over each wedge. Serve immediately.

Yield: 8 servings