Blue Cheese Or Roquefort Dressing Recipes

THE BEST ROQUEFORT BLUE CHEESE DRESSING RECIPE

Steps:

• Crumble blue cheese if not already crumbled.
• Add all ingredients to mixing bowl, stir until thoroughly mixed.
• Enjoy!

ROQUEFORT DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

THE BEST BLUE CHEESE DRESSING

Steps:

• Gather the ingredients.
• Whisk together the sour cream, mayonnaise, buttermilk, Worcestershire sauce, sugar, mustard, garlic powder, pepper, and salt.
• Once thoroughly mixed, stir in the crumbled blue cheese. Cover and refrigerate at least 8 hours before serving. Overnight is even better.
• Taste and adjust the seasoning with salt and ground black pepper if necessary.
• Serve with Buffalo wings, a salad, or steak. Enjoy.

MIXED GREEN SALAD WITH ROQUEFORT DRESSING

Steps:

• For the salad: Combine the lettuce, cucumbers, tomatoes and carrots in a bowl.
• For the dressing: In a small bowl, stir to combine the mayo, sour cream, onion salt, garlic powder and white pepper. Lightly stir in the cheese until just combined. If the salad dressing to too thick, it can be thinned with a little milk.
• Serve the salad on salad plates and drizzle dressing over top.

RITZ-CARLTON ROQUEFORT DRESSING

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
• Refrigerate.

ROQUEFORT DRESSING

Steps:

• The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain.
• Cover with another damp paper towel, and allow to drain overnight.
• If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight.
• Yogurt just gets better when in sets at room temperature; it’s a living organism; it doesn’t like the cold any more than you do!
• The yogurt should have drained down to about 2 cups, more or less.
• If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl.
• At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
• Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
• Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture.
• Add seasonings, and pulse or whisk until incorporated.
• Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
• If possible, refrigerate overnight before using.
• Note: If the dressing seems to need ‘something’ after setting, I often stir in a couple splashes of balsamic vinegar.
• This is definitely not part of the original recipe.
• Who had ever even heard of balsamic vinegar in the ‘60s?