Recipe by L.R. Fay
"This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!"
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1 1/2 cups
Roquefort cheese, crumbled
My wife loved it! Quick and easy. No buttermilk here so combined 1 tablespoon of white vinegar to 1 cup of milk and 5 minutes later, presto buttermilk.
Good flavor and super easy, but very thin. It seemed to get thinner every time we used it over the next few days. I would like to try it again, but not sure how to make it thicker.
Very good dressing! I halved all the ingredients- I didn't need a lot. You can't get much easier! I'll try fat free mayo next time to try to make it a little healthier. Thanks, L.R.!!!
Buy a nice blue cheese (doesn't have to be the most expensive), follow the recipe, and this dressing is terrific! I used my immersion blender but reserved a handful of crumbled blue cheese to throw in after so that it's nice and chunky. It will be even better tomorrow, and the next day. Makes a lot!
I used 5oz cheese instead of 8, 3T Worcestshire instead of 2 and added 1/2c sour cream. It is now my favorite dressing ever. Thanks for sharing!
this is the BEST dressing I have ever had........yummy
Recpies are a good start.. I just took mayo and added half and half, instead of buttermilk.. added a bit of sea salt.. I like it chunky so I just wisked it in and mashed it up a bit. Good stuff gets better after an hour or so in the fridge. Freeze the rest of that Roquefort cheese, it's $$$ but worth it. No need to realy measure, just eyeball it.
Easy & delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 237
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