Creamy Roquefort Salad Dressing Food

ROQUEFORT DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

ROQUEFORT DRESSING

Steps:

• Whisk the Roquefort, mustard, cream and vinegar together until smooth.
• In a slow drizzle, gradually whisk in the oil and season to taste.

MIXED GREEN SALAD WITH ROQUEFORT DRESSING

Steps:

• For the salad: Combine the lettuce, cucumbers, tomatoes and carrots in a bowl.
• For the dressing: In a small bowl, stir to combine the mayo, sour cream, onion salt, garlic powder and white pepper. Lightly stir in the cheese until just combined. If the salad dressing to too thick, it can be thinned with a little milk.
• Serve the salad on salad plates and drizzle dressing over top.

CREAMY ROQUEFORT SALAD DRESSING

Steps:

• Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.

ROQUEFORT DRESSING

Steps:

• Mix all the ingredients by hand.
• You can use more or less garlic powder depending on how much you like it.
• Add freshly ground pepper.

ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING

Steps:

• Make dressing:
• Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make salad:
• Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
• Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

ROQUEFORT DRESSING

Steps:

• Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.

ROQUEFORT DRESSING

Steps:

• Stir sour cream with mayonnaise, lemon juice and Roquefort cheese.
• Add onion salt, then salt and pepper to taste
• Chill well overnight.

ROQUEFORT BUTTERMILK DRESSING

Steps:

• Make dressing:
• In a blender blend dressing ingredients until smooth and season with salt and pepper. Dressing may be made 3 days ahead and chilled, covered.

ABSOLUTELY THE BEST RICH AND CREAMY BLUE CHEESE DRESSING EVER!

Steps:

• In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

ROQUEFORT DRESSING

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and stir in Roquefort and salt and pepper to taste.

BIG-BATCH ROQUEFORT DRESSING

Steps:

• Mix mayonnaise, sour 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 mixture.

ROQUEFORT DRESSING

Steps:

• The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain.
• Cover with another damp paper towel, and allow to drain overnight.
• If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight.
• Yogurt just gets better when in sets at room temperature; it’s a living organism; it doesn’t like the cold any more than you do!
• The yogurt should have drained down to about 2 cups, more or less.
• If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl.
• At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
• Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
• Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture.
• Add seasonings, and pulse or whisk until incorporated.
• Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
• If possible, refrigerate overnight before using.
• Note: If the dressing seems to need ‘something’ after setting, I often stir in a couple splashes of balsamic vinegar.
• This is definitely not part of the original recipe.
• Who had ever even heard of balsamic vinegar in the ‘60s?