Does the thought of the stinky stuff make your nose wrinkle, or your heart sing with delight? Do you turn away at the smell, or do you douse your plate with piles and puddles of it?
I’m personally a fan, and when I found the card for this Roquefort salad dressing recipe in Great-Grandmother’s recipe box, I was excited to try my hand at a homemade version of one of my favorite salad toppings.
While recreating this lovely recipe, I could actually vaguely recall Great-Grandmother making it herself! In my mind’s eye, I could see the big hunk of blue-streaked cheese sitting on the countertop, and could almost smell the pungent aroma as she stirred it all together.
I will admit to never knowing the real difference between Roquefort cheese and plain old bleu cheese. It starts with the animal; Roquefort can only be called such if it comes from a particular breed of sheep called the Lacaune. It must mature in the Combalou Caves in the village of Roquefort in the south of France, and must be processed and cultured with a fungus called Penicillium roqueforti.
Aside from the history lesson, Roquefort cheese is much smellier than regular bleu, and can be a big turn off to a lot of people. But once you get past the smell, it’s so creamy and yummy, and makes a great dressing ingredient!
If you like this sort of dressing, but aren’t the biggest fan of the smell, I recommend just using a Danish or American bleu cheese (which is also much cheaper than Roquefort, for all you frugal folks!)
Crumble the Roquefort into a medium bowl, and add the crème fraîche, cream, olive oil, salt, vinegar and garlic. Give it all a good stir so the dressing goes creamy and everything’s well mixed but there are still chunks of Roquefort to provide bursts of saltiness.
Aside from the history lesson, Roquefort cheese is much smellier than regular bleu, and can be a big turn off to a lot of people. But once you get past the smell, it’s so creamy and yummy, and makes a great dressing ingredient!
Does the thought of the stinky stuff make your nose wrinkle, or your heart sing with delight? Do you turn away at the smell, or do you douse your plate with piles and puddles of it?
While recreating this lovely recipe, I could actually vaguely recall Great-Grandmother making it herself! In my mind’s eye, I could see the big hunk of blue-streaked cheese sitting on the countertop, and could almost smell the pungent aroma as she stirred it all together.
This Roquefort salad dressing recipe was super simple and quick to throw together in time for dinner! My only issue was THE AMOUNT we ended up with! A quart of mayonnaise, plus the rest of the ingredients, is a lot! And while half of my family loves this kind of dressing, making the whole recipe left us with enough to give all of our neighbors down the road a mason jar full.
I will admit to never knowing the real difference between Roquefort cheese and plain old bleu cheese. It starts with the animal; Roquefort can only be called such if it comes from a particular breed of sheep called the Lacaune. It must mature in the Combalou Caves in the village of Roquefort in the south of France, and must be processed and cultured with a fungus called Penicillium roqueforti.
Growing up, Blue Cheese Dressing was something we enjoyed on special occasions. It just so happened to be one of my dad’s favorite salad dressings and occasionally he would buy a jar of Bob’s Big Boy dressing and spoon it over our salads, but during the holidays my mom would make a batch from scratch made with fresh blue cheese crumbles.
This dressing also makes a great dip on a crudite’ platter – a quick appetizer idea at the holidays. It will also make your hot wings more enjoyable during your favorite game.
Making a proper Roquefort Salad Dressing is a quick mix of pantry ingredients with the robust crumbled cheese folded in last to create the most amazing creamy encounter of your life. I prefer it spooned over wintery greens like frisee’, spinach or escarole, but if it was up to my husband, it would be iceberg lettuce with bacon crumbles – he’s a Wedge Salad fanatic.
Blue cheese is made here in the states, but if it’s from France, this bleu cheese, is called Roquefort. Most often, Roquefort is made with sheep’s milk instead of cow’s milk with memorable intensity. The aged cheese looks like it could be a penicillin experiment, but don’t let that detour you – it’s divine.
Roquefort Dressing
FAQ
Is Roquefort dressing the same as blue cheese dressing?
What is the difference between Roquefort and blue cheese?
Where did Roquefort dressing come from?
What is blue cheese dressing made of?
What is Roquefort dressing made of?
The name ‘Roquefort’ is a type of blue cheese and it’s the star of this dressing. You can use your favorite kind of blue cheese to make this dressing. Along with the blue cheese crumbles, the dressing is made of mayo, green bell pepper, green onion, spices and more. Why is it called Roquefort Dressing?
How do you make Roquefort cheese dressing?
Creamy, restaurant-quality dressing made with a handful of ingredients. Add mayonnaise, buttermilk, sour cream, garlic powder, and Worcestershire sauce to mixing bowl. Whisk well until all ingredients are fully combined. Gently stir in roquefort cheese until just incorporated. Cover mixing bowl and place in refrigerator at least 6 hours.
How do you use Roquefort dressing?
Pour it over a salad, use it as a dip for your favorite fresh veggies, or even slather it on a sandwich. There really is no wrong way to enjoy this roquefort dressing. It’s irresistibly creamy, with chunks of roquefort cheese running throughout. Coming across a bit of cheese in this dressing adds a delicious bite and exciting texture!
Is Roquefort dressing blue cheese?
So simply put – yes, Roquefort dressing is blue cheese dressing, just using a different variety of cheese. While there’s very little better than a good wedge salad with homemade Roquefort salad dressing, there is a way to bump it up a bi with all the delicious toppings. In fact, the toppings can make or break a salad in my opinion.