Roquefort Dressing Recipe

June 20, 2006 9 Comments

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.

Roquefort Dressing Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 2 cups

Roquefort Dressing Recipe

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 Prepare 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.

Last modified on Wed 16 July 2014 9:35 am

Comments (9)

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  1. Rhoda says:

    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

  2. janet says:

    it works well

  3. tim says:

    Made this today. Turned out great. Best BC dressing ever.

  4. Katie says:

    This is really good on leftover Thanksgiving turkey sandwiches–rye bread with tomato, lettuce and onion!

  5. Brock says:

    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

  6. Mikie says:

    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

  7. Howard W. says:

    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.

  8. Doug B. says:

    WOW!
    I have some leftover Butttermilk from a fried chicken dinner prep. I also have everything else needed in the refrigerator (how often does THAT happen)! Looks like tonights dinner will be a lettuce wedge salad with Tuna and this dressing.
    YUM!

  9. Rick O. says:

    This is a fantastic recipe. I’ve made this 3 times in the last 2 weeks! I’ve up’d the amount of the Roquefort cheese to 6 oz. or so, as we love this cheese. And for ease of making and consistency, the sour cream measures out to 60g. and the mayonnaise to 312g.

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