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Big-Batch Roquefort Dressing


"According to family legend, this recipe came from the El Gaucho restaurant in Seattle, about 50 years ago. It has been a family favorite ever since! It's a wonderful salad dressing, and a top-notch dip as well. Store in glass jars in the refrigerator."
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10 m servings 141 cals
Original recipe yields 64 servings (2 quarts)

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  • Prep

  • Ready In

  1. 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.


  • Cook's Note:
  • Any cheese will do: feta, stilton, anything crumbly. You can also add to it over time. It keeps well in the refrigerator and is best if it has a chance to marinate a day or so. When chopping the green onions, I use the 'middle,' discarding an inch off each end, and I really chop it fine. I think this is the 'secret ingredient.'

Nutrition Facts

Per Serving: 141 calories; 15.1 g fat; 1.1 g carbohydrates; 0.9 g protein; 10 mg cholesterol; 145 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I knew going in on this dressing that it would probably have more mayonnaise than I prefer but was willing to give it a try. Still, once I mixed it up I was surprised at just how much I underes...

I submitted this recipe, and just wanted to add a word of advice. I believe the green onions are the key ingredient. I discard the white part and about an inch of the green end, then chop the r...