White sauce for Mexican chips...

Oh my. I didn't realize there was a forum for recipes. I've been
posting in the Cooking thread.

I'll post the recipe from this thread:

http://davesgarden.com/forums/t/690242/

WHITE SAUCE

1 quart Hellman's Mayonnaise

1/2 tsp. garlic salt

4-5 ounces of grated bleu cheese
(Treasure Cave Crumbled Gorgonzola is what you really want,
and it comes in a container with the perfect amount needed.)
See [HYPERLINK@www.saputo.com] for more info on the Gorgonzola.

1/4 cup dill pickle relish

1/4 cup finely chopped salad olives with pimentos

2/3 cup dry milk powder

2 cups of water

Per the recipe:
Combine and mix dry ingredients together with milk and mayonnaise,
then add remaining ingredients. Chill and serve. Yield approximately 1 3/4
quarts of white sauce.

Per my thoughts:
If you cannot find crumbled bleu cheese, buy the brick, then run it through a cheese grater.
It is easier to place all the liquid or wet ingredients into a blender,
then add the olives, relish and bleu cheese, pulsing the blender instead of
allowing it to cream the mixture too much. Otherwise the olives will liquify and
cause your sauce to be runny. But if that is your preference, well. :-)

Serve chilled with thin restaurant style chips or chips of your choice.

I'll make this recipe later on this evening to make certain it is as good as
the restaurant's, but I'll say this much thus far, it sounds right. Hubby backed
me up on confirming the taste of the ingredients.

Please note, per the handsome young man who gave me this recipe, it is
not to be marketed. It is for home enjoyment only.

***UPDATE including "I made it" comments.

Okay, personal opinion only, don't make the mistake
of using Kraft mayo. Use Hellman's or don't bother.
Again, personal preference. Kraft is much thinner
and lacks that oomph for this recipe.

Drain the olives.

You will either need a HUGE blender or you should cut
the recipe in half. This recipe makes a ton of sauce.

I ran the liquid and the dry milk in the blender for a bit, then
poured most of it into a bowl. I then added the remaining ingredients
to the blender and pulsed it a few times so as not to 'cream' the
other solid ingredients. Combine the two batches, stir, refrigerate.

Don't be alarmed, it will seem thin. This recipe is best made in
advance and allowed to chill for a while, overnight would really help.

***TASTE UPDATE. Shake well before serving.

Definitely Hellman's next time.
Recipe suggests 4 to 5 ounces of bleu cheese.
I suggest sticking to 4 unless you just love the taste of bleu.

Munch munch munch.