These were sent to me by Bill Rodgers. The same guy who gifts us with great photography and shares his abundance of unique irises. Bill had brought over a salad for us who stay late on Tuesdays to get the paper out. When I tasted the Roquefort dressing, I knew right away this was not a bottled dressing. It was the difference between homemade bread and store bought bread, the difference between greenhouse tomatoes and vine picked tomatoes. I asked him to share.

These amounts are for 4 -6 servings, approximately.

Roquefort Dressing

2 tsp Saco brand powdered buttermilk

2-3 Tbsp crumbled Roquefort *

1 tsp onion powder

½ tsp dried minced garlic

½ tsp salt

3 tsp cream cheese

½ c. sour cream

1/3 c. mayonnaise

¼ tsp dried mustard

1 Tbsp onion flakes

Black pepper

DIRECTIONS

Mix ingredients by hand. Allow to sit for an hour or two, then thin to desired consistency with milk.

Optional: ¼ to ½ tsp dill weed, dash tobacco, 1 drop Thai fish sauce (adds umami but no fishy taste, see my notes).

I (Bill) use powdered buttermilk and keep it in the freezer since fresh buttermilk is not sold in quantities less than a quart.

Roquefort cheese is best, I think. Blue cheese works too, but then the dressing is not as mellow. Stilton cheese also makes a nice dressing.

Caesar Dressing

2 minced garlic cloves

1 tsp anchovy paste

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire

1 c. mayonnaise

½ tsp salt

1/4 tsp fresh ground pepper

Directions

Mix well. Refrigerate for at least 6 hours to blend flavors.

MY NOTES:

I love learning from other cooks. I had to look up umami. Apparently it is one of the five tastes now.  And anchovy paste??? Interesting.

Enjoy  and if you have any questions, I’ll have to pass them along!