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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Made almost exact like my mother it. I can eat it with a spoon! From Pat Conroy Cookbook. 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.
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