Creamy Louisiana Cool Sauce
from the kitchen of Chef Paul Prudhomme
Developed for Disneyland Tokyo.
2 cups mayonnaise
½ cup plain (unflavored) yogurt
3 tablespoons apple cider vinegar
1½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon sugar
2 ounces net weight blue cheese, in all
how to prepare
Place all the ingredients except the blue cheese in a blender and process until smooth. Add half the blue cheese and process again until the cheese is completely blended in. Crumble the remaining cheese (easy to do if it is very cold), and gently fold it into the sauce. Makes approximately 3½ cups.