Creamy Louisiana Cool Sauce (Developed for Disneyland Tokyo)

from the kitchen of Chef Paul Prudhomme

ingredients

2 cups mayonnaise

1/2 cup plain (unflavored) yogurt

3 tablespoons apple cider vinegar

1-1/2 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.