Betty's Blue Cheese Vinaigrette

Bettyskitchen's picture

May. 02, 2012

In this video, Betty demonstrates how to make Blue Cheese Vinaigrette. This is great on a green, leafy salad, but you can also mix it into chicken or tuna salad.


Red wine vinegar 1/4 Cup (4 tbs)
Worcestershire sauce 1 Teaspoon
Dijon mustard 1/2 Teaspoon
Garlic clove 1 , finely chopped
Coarse salt 1/4 Teaspoon
Freshly ground black pepper 1/2 Teaspoon
Blue cheese 1 Ounce , crumbled (You may use Roquefort cheese)
Light olive oil 1/3 Cup (5.33 tbs) (ou may use any type of olive oil or other vegetable oil)



1. In a small bowl, combine red wine vinegar, Worcestershire sauce, Dijon mustard, garlic, coarse salt, and black pepper. Whisk well.

2. Add blue cheese and using a fork, mash it into the mixture.

3. Whisk the mixture, while slowing drizzling olive oil into the bowl.

4. Pour into a serving pitcher and refrigerate until ready to use. Stir well, when ready to use.


5. Drizzle on the favorite salad or chicken.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 767Calories from Fat 711

 % Daily Value*

Total Fat 80 g123.1%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 864 mg36%

Total Carbohydrates 5 g1.7%

Dietary Fiber %


Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet