Nestled on the outskirt of the small village town of Chester, Connecticut is a Brushmill property with several buildings that served multiple functions. In the early 1800s it was a grist and sawmill and a woodworking shop. The woodworking shop also made skate blades. As years past and by 1859 a factory was erected and auger bits were made then carpet sweepers and various kinds of brushes.
It changed hands and long time Chester families held on and operated the business until the mid-1960s. It is my understanding that in the 1970s developer David Joslow purchased the property for renovation and that a steak house chain (The Chart House) would lease the property for their steak house restaurant. The building renovation was done really well leaving original overhead lighting, dark strong beams and incorporating the existing internal belt and pulley systems into the decor.
This recipe is an original Chart House salad dressing recipe that I got in the first year or so of their being open in our tiny village of Chester. They actually had printed recipe cards for all of their dressings to hand out. Lucky for me I was able to get two of them. This Bleu Cheese dressing and their Thousand Island Dressing.
I never like bleu cheese dressing from any other restaurant and certainly detested any from a jar. Then this one landed in my lap and after sampling a bite of my mother's salad with the dressing on it I was hooked.
This dressing really is the BEST. It combines wonderful ingredients that blend together in perfect harmony. You get the tang of the cheese, the creaminess from the cream cheese and mayonnaise and half and half and that nice zing from the granulated garlic. I think you'll love this.
So get ready for an easy peasy recipe that you put together in just minutes. Serve this to family and guests and they will think you are the chef of the century. Want to impress someone you're dating? Make this. Create date night in your own home with a fabulous dinner and a salad with this dressing.
- 1-8 oz. bar cream cheese-room temperature
- 1 cup half and half
- 1/2 lb. crumbed blue cheese
- 2 tbsp. lemon juice
- 2 cups good mayonnaise (I recommend Hellmann's)
- 1 heaping tbsp. granulated garlic
- Salt to taste
- Place all the ingredients in a bowl and using a hand held mixer, mix on medium speed until all the ingredients are incorporated.
Once you try this you'll never want any other bleu cheese dressing from a jar. It stores nicely in the refrigerator in sealed containers for up to 2 weeks; but don't expect it to last that long.
$8.47 for the cost to make the dressing. The good thing is, it makes a lot of dressing (about 4 cups) that can be stored in a lidded container, or a mason jar for around 10 days to 2 weeks in the refrigerator at a cost of $2.11 per cup. National brands with chemicals added for 12 oz. cost $2.88 or higher. This recipe has lemon juice in it which means the acidic quality will help preserve it along with the preservatives in the mayonnaise. Try also to use fresh and not close to out of date half and half to aid in the preservation. Salt is also a preservative.
I think it makes more sense to splurge in one shopping trip and make the freshest and best dressing for just a few cents over a chemically-laden bottle product.