Roquefort Dressing Recipe
A Classic Stinky Cheese Salad Dressing
Suzy F. emailed and asked if I had a good recipe for Roquefort dressing. The recipe below is a classic and easy to prepare at home. It calls for using Roquefort cheese, hence the name, but I recommend you substitute any blue cheese available like Danish Blue or one of the new American Blue Cheeses.
Why? Because classic Roquefort cheese costs 3 to 4 times as much as these other cheeses and when you combine Roquefort with the other ingredients you loose much of its intense flavor.
Roquefort is a stinky cheese and if you like strong, stinky cheeses, I urge you to try it on it’s own. It’s a sheep’s milk cheese from France that goes back centuries and may be the most complex cheese you will ever try.
Ingredients
- ¼ cup sour cream
- 1/3 cup buttermilk
- 1 ½ cups mayonnaise
- 2 tablespoons fresh lemon juice
- ½ teaspoons Worcestershire sauce
- ¼ teaspoon Tabasco
- 5 ounces of Blue Cheese (Roquefort or some other style)
How to Make Roquefort Dressing at Home
Combine all the ingredients except for the cheese in a bowl and whisk them until smooth. Crumble in the blue cheese and mix together gently if you like clumps of cheeses in your dressing or more aggressively if you like it more smooth.
If you want it really smooth, you may want to combine everything in a blender but I think you lose the mouth feel when you lose the texture from the chunks of blue cheese.
Taste and adjust seasonings with a little salt & pepper. Serve on greens or try it on grilled chicken breasts. I bet it would work well with steamed or grilled vegetables like asparagus.
on April 22nd, 2007 at 8:33 pm
This reminds me so much of the old Chart house Blue cheese recipe. If I had some buttermilk I would try it tonite!! Could you use Plain Yoghurt instead of Sour cream, or no?
Thnx
R
on August 12th, 2008 at 4:51 pm
it works well
on July 7th, 2009 at 9:27 pm
Made this today. Turned out great. Best BC dressing ever.
on November 21st, 2009 at 11:29 am
This is really good on leftover Thanksgiving turkey sandwiches–rye bread with tomato, lettuce and onion!
on April 30th, 2011 at 3:46 pm
Great recipe loved it on fresh greens with black olives and mozzarella cheese
Hey Brock, thanks for letting me know how you served it. - RG
on July 2nd, 2011 at 9:36 am
WOW! This Recipe sounds excellent,I’m so EAGER to try it! Hmmm…. i agree with the author to possibly use a less Expensive Blue cheese,Because the DELICIOUS RoQuefort WILL lose Much of its “FLAVOR” when synthesized with the various other ingredients,then You could CRUMBLE More of the DELICIOUS Roquefort on top of your Salad or other Items.THNX!
You are welcome. - RG
on August 26th, 2011 at 3:36 am
G.Bush administration, because of European Union’s refusal to use our beef,
socked a 300% tariff on Roquefort Chees
then, Obama adm. brought it back to 100%…but it’s still too expensive…I can not find it in Phoenix.