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| Big-Batch Roquefort Dressing |
"According to circle of relatives legend, this recipe got here from the El Gaucho restaurant in Seattle, about 50 years ago. It has been a family favourite ever due to the fact! It's a amazing salad dressing, and a top-notch dip as nicely. Store in glass jars within 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 ground black pepper to flavor
- 5 oz crumbled Roquefort cheese
Instructions :
| Prep : 10M | Cook : 64M | Ready in : 10M |
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- Mix mayonnaise, bitter 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 combination.
Notes :
- Any cheese will do: feta, stilton, something crumbly. You can also upload to it over the years. It keeps well within the refrigerator and is great if it has a risk to marinate a day or so. When chopping the green onions, I use the 'middle,' discarding an inch off every stop, and I honestly chop it fine. I think this is the 'mystery factor.'
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