Prep 5 mins
Cook 0 mins
From the Michigan hotel during the time when it was owned by the Upjohn Company for private guests. http://www.hfs.msu.edu/brooklodge/
- 1⁄2 cup mayonnaise
- 1⁄4 cup vinegar
- 2 tablespoons oil
- 1 teaspoon salt
- 3⁄4 cup evaporated milk
- 3 ounces Roquefort cheese, crumbled (or blue)
- 2 tablespoons chives
- Mix first 4 ingredients in beater bowl.
- Gradually add milk and beat until smooth.
- Add cheese and chives, mix well.
- Keep refrigerated until ready to use.