Big-Batch Roquefort Dressing Recipe - Allrecipes.com
Big-Batch Roquefort Dressing Recipe
  • READY IN 10 mins

Big-Batch Roquefort Dressing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. 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.
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Footnotes

  • Cook's Note:
  • 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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Reviews More Reviews

Jan 17, 2015

I knew going in on this dressing that it would probably have more mayonnaise than I prefer but was willing to give it a try. Still, once I mixed it up I was surprised at just how much I underestimated that. This was so mayonnaise-y it dominated, almost rendering any other ingredient null. For the most part, it’s all I could taste. Once doctored with the additions of a fair amount of both sour cream and buttermilk it was markedly improved. As this recipe’s first reviewer, I wish I could have given it a better launching with a more favorable review.

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 1.1 g
  • < 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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