blend · dressing
★ STARRED KITCHENPrep 10 minGlasshall Creamy Queso
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Glasshall Creamy Queso, from the published recipe.
Ratio
Ingredients
- Vegetable Oil — 3/4 cup vegetable/olive or blend (180 ml)
- Rice Vinegar — 1/4 cup very light vinegar (60 ml)
- Mayo — 3 Tbsp (45 ml)
- Parmesan — 2–3 Tbsp grated queso añejo/Romano/Parm (mid 2.5) (15 g)
- Salt — scant 1 tsp (5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Glasshall Creamy Queso wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Creamy Queso Añejo Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Rick Bayless Season 7 (published as “Creamy Queso Añejo Dressing”). Full citation lives in Provenance.