Ritz-Carlton Roquefort Dressing
"Delicious dressing from the Ritz-Carlton Hotel, Boston, Massachusetts"
photo by Joseph D.
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 1 1⁄2 cups mayonnaise
- 1⁄3 cup buttermilk
- 1⁄4 cup sour cream
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon Worcestershire sauce or 1/2 teaspoon vegetarian worcestershire sauce
- 1⁄4 teaspoon Tabasco sauce
- 5 ounces Roquefort cheese, crumbled coarsely (about 1 cup)
directions
- In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
- Refrigerate.
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Reviews
-
excellent roquefort dressing. I used regular milk as I did not have buttermilk. Will never buy bottled roquefort again. This one is a keeper. -
My husband worked in a kitchen with a Cordon Bleu Chef, years ago. He wrote down the ingredients for several salad dressings, Roquefort being the most popular by far. The problem, he neglected to include the proportions. Over the years I whipped up fairly reasonable facsimiles, but they always seemed a little off. Finally, here is exactly what I needed to make it perfect! Only 1 slight difference, Hubs recipe called for A1 sauce, and Worcestershire Sauce. Not sure why both, they always seemed much the same to me. But French Chef's rely on subtle differences. -
Very good....! -
Delicious. Didn't have buttermilk or lemon. Used whole milk and a couple splashes of white wine vinegar instead this time. Still really delicious. Definately recommend
-
WONDERFUL! Been looking for a Roquefort dressing for years. This tastes just like my mom use to make!
see 7 more reviews
Tweaks
-
This is absolutely the only recipe I'll use. Only tweak was maybe a bit more cheese if wedge was larger... unsurpassed in ease and flavor. -
Solid recipe. I cut the lemon juice by half (1 tbsp), added 2oz more Roquefort (7oz total), & added a teaspoon of Krazy Mixed up salt (if you can’t find this, use a tsp of Mrs Dash Garlic Onion, & 1/2 tsp of kosher salt). Also added about 1/2-1 tsp of coarse grind cracked black pepper (totally necessary IMO). Let this set overnight, give another stir to break up any big chunks just prior to serving, & it came out perfect!
-
I left out the lemon juice, it thinned the dressing too much, the buttermilk gives it enough tang.
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
*********************************************************
No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
.
Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
.
Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
.
Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
