Roquefort Cheese Salad Dressing
No cheese sauce is easier to make than the American favorite of
Roquefort cheese mashed with a fork and mixed with French
dressing. It is often made in a pint Mason jar and kept in the
refrigerator to shake up on occasion and toss over lettuce or
other salads.
Unfortunately, even when the Roquefort is the French import, complete
with the picture of the sheep in red, and _garanti veritable_, the
dressing is often ruined by bad vinegar and cottonseed oil (of all
things). When bottled to sell in stores, all sorts of extraneous
spice, oils and mustard flour are used where nothing more is necessary
than the manipulation of a fork, fine olive oil and good
vinegar--white wine, tarragon or malt. Some ardent amateurs must have
their splash of Worcestershire sauce or lemon juice with salt and
pepper. This Roquefort dressing is good on all green salads, but on
endive it's something special.
SAUCE MORNAY
Sauce Mornay has been hailed internationally as "the greatest culinary
achievement in cheese.
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