Roquefort, sometimes called
the 'king of cheeses', reigns deliciously in this creamy salad
dressing.
Roquefort
Buttermilk Dressing
- 1/4 cup plus 2 tablespoons
crumbled Roquefort or other blue cheese
- 1 cup buttermilk
- 1 1/2 teaspoons Worcestershire
sauce
- 1 tablespoon white wine
vinegar
- 1 tablespoon Dijon mustard
- Salt and freshly ground
black pepper to taste
- In a blender combine 1/4
cup Roquefort cheese and the remaining ingredients and blend until smooth.
- Pour into bowl and stir
in remaining 2 tablespoons
Roquefort cheese, season with salt and pepper.
- Cover and keep refrigerated
for up to 1 week.
Makes about 1 1/2 cups.