Big-Batch Roquefort Dressing

Big-Batch Roquefort Dressing

Yomama

"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

10 m servings 141 cals
Serving size has been adjusted!
Original recipe yields 64 servings

Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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

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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 underes...

I submitted this recipe, and just wanted to add a word of advice. I believe the green onions are the key ingredient. I discard the white part and about an inch of the green end, then chop the r...

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