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.
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.
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.
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.
7 ounces Roquefort cheese
1 cup buttermilk
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1 teaspoons hot sauce
1 clove garlic, minced
1/8 teaspoon ground black pepper
pinch of salt
(Makes about 2 cups)
- Slice cheese into wedges and crumb by hand, set aside.
- In a large bowl, whisk together remaining ingredients.
- Add crumbled cheese and stir until combined. Chill in refrigerator until ready to serve.
- Pour into a gravy boat or small pitcher. Enjoy!