Roquefort Cheese Salad Dressing
No cheese sauce is easier to make than the American favorite of Roquefort cheese mashed with a fork and mixed with French dressing. It is often made in a pint Mason jar and kept in the refrigerator to shake up on occasion and toss over lettuce or other salads.
Unfortunately, even when the Roquefort is the French import, complete with the picture of the sheep in red, and garanti véritable, the dressing is often ruined by bad vinegar and cottonseed oil (of all things). When bottled to sell in stores, all sorts of extraneous spice, oils and mustard flour are used where nothing more is necessary than the manipulation of a fork, fine olive oil and good vinegar—white wine, tarragon or malt. Some ardent amateurs must have their splash of Worcestershire sauce or lemon juice with salt and pepper. This Roquefort dressing is good on all green salads, but on endive it's something special.
Sauce Mornay
Sauce Mornay has been hailed internationally as "the greatest culinary achievement in cheese."
Nothing is simpler to make. All you do is prepare a white sauce (the French Sauce Béchamel) and add grated Parmesan to your liking, stirring it in until melted and the sauce is creamy. This can be snapped up with cayenne or minced parsley, and when used with fish a little of the cooking broth is added.