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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 favored ever due to the fact that! It's a top notch salad dressing, and a top-notch dip as nicely. 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
- half teaspoon garlic powder
- salt and floor black pepper to taste
- five oz crumbled Roquefort cheese
Instructions :
| Prep : 10M | Cook : 64M | Ready in : 10M |
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- Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder collectively in a big bowl; season with salt and black pepper. Fold cheese into the mayonnaise aggregate.
Notes :
- Any cheese will do: feta, stilton, something crumbly. You can also add to it over time. It continues properly within the refrigerator and is first-class if it has a hazard to marinate an afternoon or so. When cutting the green onions, I use the 'middle,' discarding an inch off every give up, and I actually chop it quality. I suppose this is the 'secret component.'
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