My mother
made the best Roquefort dressing in the world. I thought the recipe was lost,
but when I visited my sister in Washington DC in May, I mentioned it, and she
said she had it. The original recipe. She made me a card. It’s in my mom’s
handwriting. I
followed the original instructions, and it is still great. It's my husband’s new
favorite dressing. It keeps for a long time, too.
Be sure to
use the best Roquefort, and if you like your blue cheeses pungent, make sure
you choose a pungent cheese.
Don’t even consider using a goat and sheep’s milk Roquefort for this dressing. It won’t have the same punch!
Don’t even consider using a goat and sheep’s milk Roquefort for this dressing. It won’t have the same punch!
Enjoy!
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| No two ways about it, salads (unless wedges of lettuce) just don't turn out that pretty to photograph when using a creamy dressing. |
DARYL’S MOM’S ROQUEFORT DRESSING
Ingredients:
½ cup cider vinegar
½ cup
Wesson oil
8 ounces
sour cream
4-5 ounces
Roquefort or blue cheese
1-3 shakes
Tabasco
12-15 peppercorns or
pepper to taste
Directions:
Put all the ingredients into a blender. Whir. Serve
over a crisp salad of your choice.
* Use a cow’s
milk roquefort for the best “kick.”
PS This salad would taste great with cook and crumbled bacon or chopped red onions.
PS This salad would taste great with cook and crumbled bacon or chopped red onions.
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