From Bobby Flay's kitchen · Mesa Grill, New York
shake · dressing
NATIONAL AWARD WINNERCinderpass Blue Cheese
From a national-award-winning chef
Ratio
CREME FRAICHE 120MAYO 30DIJON 60LEMON JUICE 30OLIVE OIL 30
Ingredients
- CREME FRAICHE120 ml
- MAYO30 ml
- DIJON60 ml
- LEMON JUICE30 ml
- OLIVE OIL30 ml
- SALTto taste
- PEPPERto taste
Method
- Pour to the lines in order (bottom → top): CREME FRAICHE, MAYO, DIJON, LEMON JUICE, OLIVE OIL.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.
Originally published as Blue Cheese Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Bobby Flay / Food Network (endive salad) (published as “Blue Cheese Dressing”). Full citation lives in Provenance.