Roquefort Dressing

Made almost exact like my mother it. I can eat it with a spoon! From Pat Conroy Cookbook.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 1⁄4 cup fresh lemon juice
• 3⁄4 cup olive oil
• 3⁄4 lb Roquefort cheese, at room temperature (or Blue Cheese)
• 6  tablespoons buttermilk
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon coarse salt
• 1  teaspoon fresh ground black pepper

Directions

1. In a medium mixing bowl, stir together lemon juice and olive oil. Use a wooden spoon to mix in the cheese until you have a thick lumpy texture. Blend in the buttermilk, Worcestershire sauce, salt, and pepper with a few quick strokes. Cover and refrigerate until ready to use.