Roquefort Dressing

Name: Roquefort Dressing
Prep time: 30 min
Total time: 30 min
Yield: 8 cups, 16-20 serving(s)
Ingredients: 1 quart nonfat plain yogurt or 1 quart full-fat Greek yogurt, if you have no health problems or if you think the stuff is to die for,the original recipe was for p; 8 ounces cream cheese, room temperature; 2 cups good quality thick mayonnaise (I always use Hellman’s or Best Foods); 4 -6 ounces good quality blue cheese (Maytag or Danish Blue is good); 4 -5 ounces good quality Roquefort cheese, i use societe bee brand if i can find it,if you are on a budget,double up on good blue cheese even r; 4 -5 scallions (green onions); 1/2 bunch flat-leaf Italian parsley, stemmed; 1/2 small white onion; 2 cloves garlic; 2 tablespoons Worcestershire sauce; 1/4 teaspoon hot sauce; 1/2 teaspoon seasoning salt, to taste; 1/4 teaspoon fresh ground black pepper, to taste

Submitted by Toby Jermain

"This is my version of the wonderful Roquefort dressing that was served at the Magic Lamp Inn in Cucamonga CA when I worked there as a prep-cook 40-45 years ago. As memory serves, it tastes pretty much like the original and is great on salads and as a dip for French fries, chips, chicken wings, or just about anything else you might want to dip in a blue cheese dressing. You have to start this a day ahead to drain the yogurt."

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Ready In:: 30mins
Ingredients:: 13
Yields:: 8 cups
Serves:: 16-20

ingredients

1 quart nonfat plain yogurt or 1 quart full-fat Greek yogurt, if you have no health problems or if you think the stuff is to die for,the original recipe was for p
8 ounces cream cheese, room temperature
2 cups good quality thick mayonnaise (I always use Hellman’s or Best Foods)
4 -6 ounces good quality blue cheese (Maytag or Danish Blue is good)
4 -5 ounces good quality Roquefort cheese, i use societe bee brand if i can find it,if you are on a budget,double up on good blue cheese even r
4 -5 scallions (green onions)
¹⁄₂ bunch flat-leaf Italian parsley, stemmed
¹⁄₂ small white onion
2 cloves garlic
2 tablespoons Worcestershire sauce
¹⁄₄ teaspoon hot sauce
¹⁄₂ teaspoon seasoning salt, to taste
¹⁄₄ teaspoon fresh ground black pepper, to taste

directions

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?

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Reviews

This is to DIE for! I couldn't find true roquefort so I substituted Danish Bleu. Used Maytag Blue for the other. I could eat this with a spoon, it is so good. Thanks, Toby!

Queen Dragon Mom
I made it exactly as written, and it is very good, but not worth the effort considering how good Mary's Blue Cheese dressing is - especially in its simplicity.

Blue Bustard

Tweaks

Ditch the Garlic. The Mayonnaise has enough in it already from the jar. Too much garlic over powers the entire dressing.

Alan D.

RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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