Makes about 1 1/2 cups
Recipe courtesy of Ralph Brennan's New Orleans Seafood Cookbook
In an electric blender, combine the feta cheese, hot water and vinegar. Pulse about three times to blend well.
With the blender running, very gradually add the oil in a thin, steady stream and purée a few more seconds until the dressing is smooth.
Use immediately, or refrigerate in a covered container until ready to use. Keep refrigerated and use within four days.