Creamy and zesty, this dressing will add cheesy goodness to everything it touches!
Roquefort is a unique blue cheese with origins in southern France, known for its distinctive look, flavor, and aroma. Only blue cheese that’s made in Roquefort-sur-Soulzon can legally be called Roquefort, though many similar, beautifully zesty blue cheeses exist in many corners of the world.
An interesting fun fact is that while the cheese comes from France, the dressing does not. The cheese was (and is) highly valued and is mainly seen on cheeseboards or in other regional recipes—not really in dressings. The dressing’s origins likely trace back to Fannie Farmer’s 1918 cookbook, where she included a recipe for a tomato and cheese salad drizzled with a cheesy French dressing made with Roquefort. This may have inspired later versions of blue cheese dressings such as this one.
This recipe is great because it’s easy to make and incredibly versatile. It’s not just for salads, either. Use it as a dip for veggie platters or serve it with chicken wings. Since it’s freshly made in your kitchen, it’s better than most store-bought options. Plus, it keeps well in the fridge, making it a very convenient condiment.
Roquefort Tang
Roquefort might be a cheese not everyone has worked with before, but it has a rich history and truly unique taste. Though some say the cheese dates back to Roman times, others argue it was first produced in the 11th century. Roquefort is made with the milk of a specific breed of sheep called Lacaune. It has a moist, crumbly texture and sharp, earthy flavors. What sets it apart is its blue veins of mold, which develop during an aging process that takes at least three months in natural caves in Roquefort-sur-Soulzon.
Roquefort is perfect as is (especially with grapes or sliced apples!), but it’s also wonderful in salads (especially with bacon and walnuts!), sauces (especially over steak!), and creamy dressings like this one.
Ingredients
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 6 ounces Roquefort cheese, crumbled
How To Make Roquefort Dressing
Step 1: In a medium bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth.
Step 2: Add Worcestershire sauce and garlic powder, mixing well.
Step 3: Gently fold in the crumbled Roquefort cheese, ensuring it’s evenly distributed throughout the mixture.
Step 4: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
FAQs & Tips
How to Make Ahead and Store
This is a perfect option to store in your fridge and eat as needed. Mason jars are a good choice for storage, but any airtight container works just as well. The dressing will keep in your fridge for up to 1 week. Freezing is not recommended.
Roquefort Blues?
If you don’t have Roquefort cheese, feel free to replace it with any variety of blue cheese. Italian Gorgonzola will work well too, for example. Just make sure to use a high-quality cheese that has sharp flavors and a good lactic tang. Why not visit a local cheese shop for some inspiration?
Don’t Go The Light Route
Don’t be skimpy when making this dressing! By that, I mean make sure you choose the full-fat options. You don’t want to sacrifice the taste and texture by choosing light mayo or light substitutes for the cream and buttermilk. If you’re worried about the dressing’s richness, just make sure to consume it in moderation!
Serving Suggestions
This dressing is particularly delightful on a Wedge Salad, but other salads will work, too! Try a Chef Salad or any salad with tomatoes if you want to honor the recipe by Fannie Farmer. You can also put it on a platter of raw veggies or on cooked veggies like Grilled Green Beans, Roasted Carrots, or Crispy Fried Green Tomatoes. And, of course, never forget that Roquefort dressing goes great with chicken wings, like these Buffalo Chicken Wings or these Crispy Baked Chicken Wings.
Roquefort Dressing
Ingredients Â
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 6 ounces Roquefort cheese crumbled
InstructionsÂ
- In a medium bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth.
- Add Worcestershire sauce and garlic powder, mixing well.
- Gently fold in the crumbled Roquefort cheese, ensuring it’s evenly distributed throughout the mixture.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
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