Roquefort Dressing

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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Nutrient	Quantity
Total fats	173.0863 g
Protein	0.7438 g
Carbohydrates	7.7967 g
Energy	1558.6017 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9213 g
Water	69.4895 g
Aspartic acid	0.0325 g
Calcium, Ca	29.3993 mg
Lutein + zeaxanthin	27.8402 g
Fiber, total dietary	0.8499 g
Fatty acids, total saturated 22:0	0.209 g
Carotene, beta	11.0272 g
Niacin	0.1428 mg
Vitamin A, RAE	3.881 g
Arginine	0.0071 g
Riboflavin	0.0419 mg
Tocopherol, beta	0.1782 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.009 g
Fatty acids, total saturated 20:1	0.5278 g
Glutamic acid	0.0325 g
Sodium, Na	196.3461 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0445 g
Total lipid (fat)	173.0863 g
Manganese, Mn	0.3019 mg
Fructose	0.6763 g
Proline	0.0325 g
Fatty acids, total saturated 16:0	19.4403 g
Fatty acids, total saturated 8:0	0.0036 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2628 g
Choline, total	7.8158 mg
Sugars, total	2.8602 g
Serine	0.0094 g
Fatty acids, total saturated 10:0	0.016 g
Fatty acids, total saturated 18:0	3.692 g
Fatty acids, total saturated 20:4 undifferentiated	0.0021 g
Vitamin B-6	0.0427 mg
Selenium, Se	0.4146 g
Ash	1.0251 g
Vitamin D	0.6379 IU
Fatty acids, total saturated 18:1 undifferentiated	118.261 g
Pantothenic acid	0.1946 mg
Phenylalanine	0.0103 g
Copper, Cu	0.0536 mg
Betaine	0.8983 mg
Thiamin	0.0232 mg
Retinol	3.0334 g
Methionine	0.0022 g
Iron, Fe	1.4987 mg
Carbohydrate, by difference	7.7967 g
Phosphorus, P	27.648 mg
Folate, total	14.1074 g
Tocopherol, gamma	1.4955 mg
Fatty acids, total saturated 4:0	0.0036 g
Lycopene	0.46 g
Alanine	0.0142 g
Cholesterol	6.5913 mg
Valine	0.0126 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	21.008 g
Glycine	0.0101 g
Carotene, alpha	0.5453 g
Glucose (dextrose)	0.6094 g
Fatty acids, total saturated 14:0	0.0198 g
Zinc, Zn	0.1134 mg
Isoleucine	0.0084 g
Fatty acids, total saturated 12:0	0.0055 g
Fatty acids, total polyunsaturated	22.9398 g
Fatty acids, total saturated 14:1	0.0016 g
Fatty acids, total polyunsaturated 17:1	0.2025 g
Leucine	0.0233 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	36.239 IU
Folate, DFE	14.1074 g
Tryptophan	0.0013 g
Vitamin C, total ascorbic acid	24.4925 mg
Phytosterols	360.136 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0173 g
Fatty acids, total saturated 20:0	0.6707 g
Fatty acids, total saturated 6:0	0.002 g
Tyrosine	0.0111 g
Vitamin B-12	0.0574 g
Vitamin K (phylloquinone)	119.61 g
Fatty acids, total saturated	24.1848 g
Histidine	0.0037 g
Fatty acids, total monounsaturated	121.0409 g
Threonine	0.0056 g
Folate, food	14.1074 g
Fatty acids, total polyunsaturated 17:0	0.0356 g
Vitamin D (D2 + D3)	0.0213 g
Cryptoxanthin, beta	3.3976 g
Vitamin E (alpha-tocopherol)	24.2769 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0006 g
Fatty acids, total trans	0.2849 g
Magnesium, Mg	10.0307 mg
Lysine	0.0056 g
Potassium, K	159.061 mg
Cystine	0.0032 g
Fluoride, F	6.5274 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Buttermilk	6 tablespoons	0	0	0
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	0.75 cup	1432.08	0	162
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
black pepper	1 teaspoon	5.773	1.4708	0.075
roquefort cheese	0.75	102.9087	1.0142	10.8649