Homemade Roquefort Dressing Recipes

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.

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.

Steps:

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

Steps:

• Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.

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?

Steps:

• Mix all the ingredients by hand.
• You can use more or less garlic powder depending on how much you like it.
• Add freshly ground pepper.

Steps:

• Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.

Steps:

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

Steps:

• Stir sour cream with mayonnaise, lemon juice and Roquefort cheese.
• Add onion salt, then salt and pepper to taste
• Chill well overnight.

Steps:

• Combine the mustard, vinegar, and half the blue cheese in a small bowl. Slowly drizzle in the oil, whisking until the mixture becomes thick; gently fold in remaining blue cheese. Season with salt and pepper.

Steps:

• Put all ingredients into a blender in the order given. Blend for half a minute. If you like a lumpy dressing, blend only half the cheese; mash the rest and add it later. If you do not use a blender, beat the oil, vinegar, salt and pepper in a bowl until thoroughly blended. Mince the garlic fine and use 1 tablespoon of grated onion. Mash the cheese with this, adding the cream. Then combine the two mixtures and beat hard. This dressing may be kept on hand in the refrigerator; it solidifies as it chills, but readily softens at room temperature.

Steps:

• Put all the ingredients except the Roquefort cheese in a blender and blend well.
• Add the crumbled roquefort cheese and stir to mix.
• Store in the refrigerator.

Steps:

• Using electric mixer, beat all ingredients except capers in large bowl to blend. Stir in capers. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

Steps:

• Make dressing:
• In a blender blend dressing ingredients until smooth and season with salt and pepper. Dressing may be made 3 days ahead and chilled, covered.

Steps:

• In a bowl, combine all ingredients. Cover and store in the refrigerator.

Steps:

• In a medium bowl, whisk together both oils, vinegar, cheese, tarragon, and Worcestershire sauce until emulsified and well combined; season with salt and pepper. Serve.

Steps:

• Whisk the Roquefort, mustard, cream and vinegar together until smooth.
• In a slow drizzle, gradually whisk in the oil and season to taste.