Ingredients

• 1/4 cup Roquefort cheese, crumbled
• 3/4 cup mayonnaise
• 1/3 cup buttermilk
• Juice of 2 limes
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper
• 1 tablespoon red wine vinegar
• Pinch black pepper

Directions

Melt Roquefort cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. In a bowl, combine the melted cheese, mayonnaise, buttermilk, lime juice, Worcestershire Sauce, cayenne, red wine vinegar and black pepper; mix well until all ingredients are combined. If desired, add more Roquefort cheese to taste, for an even more intense flavor.

Ingredients

• Butter – 15g (½ oz)
• Plain flour – 1 heaped tbsp
• Hard boiled egg yolks – 2, sieved
• Milk – 300 ml (½ pint)
• Malt vinegar – 1 tbsp
• Salt and white pepper – pinch
• Mustard powder – ½ tsp

Directions

Melt the butter and stir in the flour and gently cook for 1 minute. Remove from the heat and mix in the egg yolks to a smooth paste. Gradually add the milk stirring all the time. Return to the heat, keep stirring and simmer for 1 minute. Allow to cool, add the vinegar and seasonings.

Keep covered and refrigerated until required. Keeps for 2-3 days in the refrigerator.

Makes 300 ml (½ pint)

Ingredients

• 2 T chopped green onio
• 2 hard boiled eggs
• 1/4 cup chili sauce
• 1 cup mayonaise or salad dressing
• 4 1/2 tsp finely chopped onion
• 1 tsp paprika
• 1/2 tsp salt

Directions

In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving. Serve over salad greens.

Yield 1 ½ C

Ingredients

• 1 cup lightly packed sun dried tomatoes, julienne
• 1 cup balsamic vinegar
• 1/2 cup Tarragon vinegar
• 2 oz. “Good Seasons” Italian salad dressing mix
• 1/2 qt. Water
• 1 cup diced red onions
• 1/4 cup chopped fresh basil
• 2 Tbsp. chopped parsley
• 1 Tbsp. minced garlic

Directions

Combine above ingredients and whisk in one quart salad oil until fully emulsified