Bleu Cheese Dressing From scratch, real Danish Blue Cheese dressing 2.25 gallons 15 minutes Kraft Mayonnaise <12xqty>1/2 gal <1xqty>1 gal <2xqty>1.75 gal Danish Bleu Cheese, hand crumbled <12xqty>3 lbs <1xqty>6 lbs <2xqty>12 lbs Red Wine Vinegar <12xqty>4 Tbsp <1xqty>1/3 cup <2xqty>2/3 cup Sugar <12xqty>4 Tbsp <1xqty>1/4 cup <2xqty>1/2 cup Buttermilk <12xqty>1/4 gal <1xqty>1/2 gal <2xqty>1 gal Lea and Perrins worchestershire sauce <12xqty>2 Tbsp <1xqty>4 Tbsp <2xqty>8 Tbsp Durkees Hot sauce <12xqty>1 Tbsp <1xqty>2 Tbsp <2xqty>4 Tbsp Garlic Powder <12xqty>1/2 Tbsp <1xqty>1 Tbsp <2xqty>2 Tbsp Garlic Salt <12xqty>1/2 Tsp <1xqty>1 Tsp <2xqty>2 Tsp In a large round mixing bowl, combine the first 7 ingredients and mix thoroughly Stir in the mayonnaise and work out any lumps Wearing plastic gloves, crumble the bleu cheese by hand ensuring an even mix of medium and small crumbles Using a spatula, gently fold the bleu cheese into the mix Transfer to appropriate storage containers Label, date, initial and rotate Do not over-handle the bleu cheese crumbles. Using a spatula and gently folding the crumbles into the mix will help to keep them intact 35-40 35-40 35-40 48 hours