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Roquefort Vinaigrette


Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans. Also Try: Classic Vinaigrette, Tomato Vinaigrette

  • Servings: 6

Source: The Martha Stewart Show, October 2010


  • 3 tablespoons walnut oil
  • 3 tablespoons sunflower oil
  • 2 tablespoons tarragon vinegar
  • 1/3 cup finely crumbled Roquefort cheese
  • 1 teaspoon chopped tarragon leaves
  • 2 to 3 dashes Worcestershire sauce
  • Coarse salt and freshly ground pepper


  1. In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsified and well combined; season with salt and pepper. Serve.

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