Roquefort Buttermilk Dressing

Contributed By: Parker


1/4 cup plus 2 tablespoons crumbled Roquefort or other blue cheese
1 cup buttermilk
1 1/2 teaspoons Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste


1. In a blender combine 1/4 cup Roquefort cheese and the remaining ingredients and blend until smooth.
2. Pour into bowl and stir in remaining 2 tablespoons Roquefort cheese, season with salt and pepper.
3. Cover and keep refrigerated for up to 1 week.

Helpful Hints:

Makes about 1 1/2 cups.
Roquefort, sometimes called the 'king of cheeses', reigns deliciously in this creamy salad dressing.

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