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In today's quarantine cooking video, Paula Deen is putting together a creamy roquefort dressing.
Enjoy Y'all!
Recipe Link: https://www.pauladeen.com/recipe/roquefort-cream-dressing/
For more great recipes visit pauladeen.com
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0:00
y'all
0:01
you know of me maybe heard me talk about
0:04
my aunt Trina
0:07
she was three-and-a-half years older
0:09
than me and it was my Aunt Peggy and my
0:12
mama's baby sister well we were raised
0:15
like sisters you know other than aunt
0:17
nice
0:19
well Trina became a wonderful cook as
0:24
well as a pig and mummy was and
0:29
was grandma palm you know it was like a
0:32
genetic thing she told all of her three
0:35
girls how to cook what Trina used to
0:38
make this most wonderful room for
0:41
dressing and
0:43
this is how she taught my mother to make
0:47
it now I'm using blue cheese because
0:50
Roquefort is hard to find you know it's
0:53
real hard to find and I think it's
0:55
probably like maybe twice as expensive
0:57
Teresa's like the blue cheese crumbles
1:01
but this is the way that the lady and
1:04
sons are supposed to be making it and I
1:06
need to check and make sure they hadn't
1:08
buried but the lady in sons makes the
1:10
best blue cheese dressing I have ever
1:12
put in my mouth so and supposedly this
1:15
is the recipe so
1:18
I'm gonna start with three ounces of
1:21
softened cream cheese
1:29
kind of forking
1:32
it's nice and soft
1:35
alright I'm gonna take
1:37
half a cup of sour cream in it Teresa
1:39
yes
1:41
a cup of mayonnaise
1:46
and this dressing is better if you can
1:52
make it a little bit in advance shown
1:55
because the longer it sits the better
1:57
it's going to get so I just take my coat
2:00
just like that and incorporate that
2:03
cream cheese into the
2:08
into the mayonnaise and the sour cream
2:11
[Music]
2:15
this is so very good all right it calls
2:20
for lemon juice but I didn't have any
2:22
lemon juice I have any lemons or Meyer
2:24
lemons
2:25
but I did have a lime
2:27
so I'm gonna put excuse me hold on this
2:31
way do you know
2:32
[Music]
2:36
why Michael so I don't have to talk
2:39
right now so I just substituted with
2:43
lime juice because it's kind of like the
2:45
same thing to art but to me this is what
2:48
gives it such a great flavor and that's
2:50
red wine vinegar
2:53
it really gives it that little bite
3:03
and if this is too thick for you I
3:10
know on occasion I've added a little
3:14
evaporated milk to it
3:16
but I think this is nice because this is
3:20
the recipe that we serve on top of our
3:24
which sadly you know you just want to
3:27
take your head of
3:30
regular lettuce and I like to quarter
3:34
mine because you know to eat a quarter
3:38
of a head and Lenny says it's a big
3:40
salad
3:41
so this is the dressing that we use
3:45
by our wedge salad
3:48
and you'll just quarter your head of
3:50
lettuce and
3:52
you can do different things
4:03
you can do so many things sometimes
4:05
outlet diced tomatoes on it
4:09
definitely bacon crumble bacon and I
4:12
don't like the bacon bits I like really
4:15
the cooked bacon you know and crumble it
4:18
up and put it on there and naturally
4:20
onions you gotta have some good old
4:23
sweet onion on it and
4:26
so tomatoes
4:28
onions
4:30
that's about all I've put it in it Eddie
4:34
my homemade croutons and then this
4:37
dressing that goes on top so now I'm
4:39
gonna add my blue cheese and
4:45
use this to your own discretion
4:50
because some people like the hey Mikey
4:54
the dog Swiss Park connection so some
4:58
people like it real real strong and
5:00
other people like a little milder so
5:06
you know just do what you like did you
5:08
find us some short ribs
5:13
listen to this y'all last night Michael
5:17
came in with some new short ribs and I
5:20
cooked them
5:22
so delicious and he didn't you didn't
5:26
vomit like two packs of short ribs did
5:28
you there's only there's
5:29
well they were so dadgum good and ain't
5:33
Peggy called me and her cottage and she
5:37
says holla and
5:39
you got any of that meat left from last
5:42
night and I have one short rib left
5:46
and I didn't know if maybe I'd be able
5:50
to sneak off in a corner with that one
5:52
short rib but I said it my aunt Cindy
5:55
wanted it she asked to be the one to get
5:58
it so I gave it to her and I call
6:00
Michael while he was out and said you
6:03
think you could find some more short
6:04
ribs for me to cook tonight
6:06
so I'm cooking more short ribs so thank
6:10
you Mikey
6:11
all right so this is it y'all Oh
6:16
lift a little lime juice on there so
6:19
this is wonderful on a regular salad or
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wedge salad it just brings back so many
6:25
memories of my aunt Trina
6:29
like Trina's gone my mother's gone
6:37
but I try to sustain
6:39
with my memories you
6:47
so good
6:50
so good and tart but I do like looks but
6:53
cheese butter than I do blue cheese
6:56
now all I'm gonna do the dishes add a
7:01
little salt and a little pepper and the
7:07
next time I go to the grocery store or a
7:09
tea go to the grocery store my key goes
7:12
I'm gonna pick up some lemons and then
7:14
I'll squirt a little bit of lemon juice
7:16
in it
7:17
so I hope you all enjoyed this recipe
7:21
I've certainly enjoyed sharing it with
7:23
y'all because it allowed me to walk down
7:26
memory lane and think about the people
7:29
that I loved so very much in my young
7:33
life
7:34
loving best dishes y'all
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