or redundant??
O.K., this is my Roquefort dressing for 'the book' and if you are a roquefort (or blue) cheese dressing fan, you probably also like lumpy dressing, not a smooth, hard-to-distinguish-there's-cheese-in-there dressing, right?
I'm thinking about adding pictures to some of the recipes that seem to need a tip or two for clarification. Please take a minute and see if this is one that needs any extra help by way of pictures and let me know. Thanks guys - you have no idea how much I appreciate you all!
ROQUEFORT DRESSING
Description:
"My mother always made this dressing in a large dinner plate that had a little depth to it - so, I have one dinner plate just like that - doesn't match anything else in house - that I keep just for this dressing."
3 -4 oz. packages Roquefort cheese (you can also use Bleu cheese)
3/4 cup buttermilk
2 heaping Tablespoons mayonnaise
1/2 teaspoon onion, grated
1 clove garlic, -- minced
3 drops tabasco sauce
1/4 teaspoon worcestershire sauce
Salt & pepper to taste
In a dinner plate with an edge or a very shallow dish, smash the cheese with a fork.
Add the buttermilk, one tablespoon at a time, combining with the fork.
Add the rest of the ingredients, mixing as you add each.
Combine all together, but keep the beautiful lumps of cheese intact.
(I've added the below note to the recipe, but which would be better - this note or the pictures?)
Don't be tempted to use a processor, blender, mixer, or any mechanical device - you'll ruin the dressing.
- - - - - - - - - - - - - - - - - - -
Cook's tip (or somesuch title for these things...):
Using a fork will enable you to have nice chunks for the dressing, so don't overmix.
At this point, add the rest of the ingredients to the plate
...and this is your dressing.
O.K., this is my Roquefort dressing for 'the book' and if you are a roquefort (or blue) cheese dressing fan, you probably also like lumpy dressing, not a smooth, hard-to-distinguish-there's-cheese-in-there dressing, right?
I'm thinking about adding pictures to some of the recipes that seem to need a tip or two for clarification. Please take a minute and see if this is one that needs any extra help by way of pictures and let me know. Thanks guys - you have no idea how much I appreciate you all!
ROQUEFORT DRESSING
Description:
"My mother always made this dressing in a large dinner plate that had a little depth to it - so, I have one dinner plate just like that - doesn't match anything else in house - that I keep just for this dressing."
3 -4 oz. packages Roquefort cheese (you can also use Bleu cheese)
3/4 cup buttermilk
2 heaping Tablespoons mayonnaise
1/2 teaspoon onion, grated
1 clove garlic, -- minced
3 drops tabasco sauce
1/4 teaspoon worcestershire sauce
Salt & pepper to taste
In a dinner plate with an edge or a very shallow dish, smash the cheese with a fork.
Add the buttermilk, one tablespoon at a time, combining with the fork.
Add the rest of the ingredients, mixing as you add each.
Combine all together, but keep the beautiful lumps of cheese intact.
(I've added the below note to the recipe, but which would be better - this note or the pictures?)
Don't be tempted to use a processor, blender, mixer, or any mechanical device - you'll ruin the dressing.
- - - - - - - - - - - - - - - - - - -
Cook's tip (or somesuch title for these things...):
Using a fork will enable you to have nice chunks for the dressing, so don't overmix.
At this point, add the rest of the ingredients to the plate
...and this is your dressing.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com