Mayfair-Lennox: Roquefort Cheese Dressing

C. Gordon Heiss, the son of Charles Heiss, took over the Mayfair-Lennox organization after his father died in 1956. His secretary took a shine to an architect in the office next door and gave him all the recipes that were being used at the hotels at the time. The architect gave them to Pat & Jack Brangle, the owners of Llewelyn's Pub from 1975 to 1997, and the Brangles gave them to Ann & Joe Pollack. This recipe is reprinted in memory of Ann & Joe.

Roquefort Cheese Dressing Roquefort Cheese Dressing

Roquefort Cheese Dressing

Source: The Chet's Notebook at The Mayfair-Lennox Hotel Kitchens

Yield: 1 gallon

Ingredients

  • 2 1/2 lb bleu cheese

  • 4 1/2 oz A-1 sauce

  • 1 oz Lea & Perrins Sauce

  • 1 1/2 oz sugar

  • 1 oz salt

  • Pinch white pepper

  • Dash Tabasco sauce

  • 1/3 pt vinegar, white

  • 5 1/2 lb mayonnaise

Preparation

Combine all ingredients together.

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