Big-Batch Roquefort Dressing The Best Recipes

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Big-Batch Roquefort Dressing

"According to family legend, this recipe came from the El Gaucho restaurant in Seattle, about 50 years ago. It has been a family favorite ever since! It's a wonderful salad dressing, and a top-notch dip as well. Store in glass jars in the refrigerator."

Ingredients :

5 cups mayonnaise
1 cup sour cream
1 cup buttermilk
6 green onions, chopped
1 clove garlic, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and ground black pepper to taste
5 ounces crumbled Roquefort cheese

Instructions :

Prep : 10M	Cook : 64M	Ready in : 10M

Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.

Notes :

Any cheese will do: feta, stilton, anything crumbly. You can also add to it over time. It keeps well in the refrigerator and is best if it has a chance to marinate a day or so. When chopping the green onions, I use the 'middle,' discarding an inch off each end, and I really chop it fine. I think this is the 'secret ingredient.'

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