I keep this roquefort dressing in my fridge for the kind of salads people actually ask about. One spoonful brings creamy, tangy, steakhouse-level flavor that bottled dressing just can’t match.

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I’m seriously obsessed with this Roquefort dressing because it hits that sharp, creamy, salty spot I crave on a big crunchy salad. The Roquefort cheese brings the bold tang, and buttermilk keeps it smooth without tasting heavy.

I love it on crisp romaine, steak salads, wedge salads, or honestly just as a dip for raw veggies when I’m standing at the counter pretending that counts as lunch. But the best part?

It tastes punchy and rich, like something from a good restaurant, not a sad bottled dressing. And once I have it in the fridge, salads suddenly sound exciting.

Ingredients

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Roquefort brings that bold, salty funk you either crave or learn to love.
Mayonnaise makes it creamy and rich, with that classic steakhouse dressing vibe.
Sour cream or Greek yogurt adds tang and keeps things from feeling too heavy.
Buttermilk loosens everything up and gives the dressing a little zip.
White wine vinegar cuts through the richness so it doesn’t taste flat.
Worcestershire adds savory depth, like a tiny secret hiding in the background.
Garlic gives it bite, but not enough to scare off dinner guests.
Chives or parsley bring freshness, color, and a little garden-party energy.
Salt sharpens the cheese and makes all the creamy stuff pop.
Black pepper adds gentle heat and keeps each bite from feeling too mellow.
Plus, it’s the kind of dressing that makes lettuce feel exciting.

Ingredient Quantities

4 ounces Roquefort cheese, crumbled

1/2 cup mayonnaise

1/2 cup sour cream or plain Greek yogurt

1/4 cup buttermilk, plus more to thin if needed

1 tablespoon white wine vinegar

1/2 teaspoon Worcestershire sauce

1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)

2 tablespoons chopped fresh chives or parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Crumble the Roquefort into a medium bowl and mash with a fork until mostly broken down but with some small chunks remaining.

2. Add the mayonnaise and sour cream or Greek yogurt and stir until smooth and creamy.

3. Pour in 1/4 cup buttermilk, white wine vinegar, and Worcestershire sauce, and whisk to combine.

4. Stir in the finely minced garlic, chopped chives or parsley, salt, and freshly ground black pepper.

5. Taste and add more buttermilk, a tablespoon at a time, until you reach your preferred pouring consistency.

6. Transfer to a covered container and refrigerate for at least 30 minutes to let the flavors meld.

7. Before serving, give the dressing a final stir, adjust seasoning if needed, and serve over salad.

Equipment Needed

1. Medium mixing bowl
2. Fork for mashing the cheese
3. Whisk for combining liquids
4. Measuring cups and measuring spoons
5. Small rubber spatula or spoon for scraping
6. Sharp knife for chopping chives or parsley
7. Small cutting board
8. Covered storage container for chilling

FAQ

What can I use instead of Roquefort if I cannot find it? Roquefort can be substituted with other blue cheeses such as Stilton, Gorgonzola, or Danish blue; flavor will vary but texture and tang remain similar.

How do I adjust the thickness of the dressing? Add buttermilk a tablespoon at a time to thin, or use a bit more mayonnaise or sour cream to thicken until you reach the desired consistency.

Can I make this dressing ahead of time? Yes. It develops more flavor after resting. Refrigerate in an airtight container for up to 4 days and stir before serving.

Is it safe to use plain Greek yogurt instead of sour cream? Yes. Plain Greek yogurt works well as a lower fat option and provides similar creaminess and tang.

What dishes pair best with Roquefort dressing? It is excellent on wedge salads, grilled steak or chicken, roasted vegetables, and as a dip for crudites or potato wedges.

How can I mellow the sharpness of the blue cheese? Stir in an extra tablespoon of mayonnaise or a touch of honey to balance the sharpness while preserving the characteristic blue cheese flavor.

Roquefort Dressing Recipe Substitutions and Variations

Roquefort cheese: substitute with Gorgonzola or Stilton for similar sharp blue flavor; for milder tang use Danish blue or a mixture of feta and a few crumbled blue cheese pieces.
Buttermilk: substitute with whole milk plus 1 teaspoon lemon juice or white vinegar per 1/4 cup, let sit 5 minutes; or use plain yogurt thinned with milk.
Worcestershire sauce: substitute with equal parts soy sauce and a splash of lemon juice or apple cider vinegar, add a pinch of sugar; or use tamari for gluten free.
Mayonnaise or sour cream: substitute mayonnaise with full fat Greek yogurt for a lighter dressing; substitute sour cream with crème fraîche or additional Greek yogurt for tang and creaminess.

Pro Tips

1. Let the Roquefort come to room temperature before mashing so it blends creamier and you get fewer gritty bits.
2. If you want a smoother, pourable dressing, briefly pulse the mixture in a small food processor or use an immersion blender, but reserve a spoonful of crumbled cheese to fold in at the end for texture.
3. Taste and adjust acidity at the end. A little more white wine vinegar or a splash of lemon brightens the dressing without overpowering the blue cheese.
4. Make the dressing a few hours or the day before serving. It mellows and the flavors marry, plus it keeps well in the fridge for up to 4 days.

Roquefort Dressing Recipe

Recipe by Theo Fines

0.0 from 0 votes

I keep this roquefort dressing in my fridge for the kind of salads people actually ask about. One spoonful brings creamy, tangy, steakhouse-level flavor that bottled dressing just can’t match.

Servings

servings

Calories

188

kcal

Equipment: 1. Medium mixing bowl
2. Fork for mashing the cheese
3. Whisk for combining liquids
4. Measuring cups and measuring spoons
5. Small rubber spatula or spoon for scraping
6. Sharp knife for chopping chives or parsley
7. Small cutting board
8. Covered storage container for chilling

Ingredients

4 ounces Roquefort cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/4 cup buttermilk, plus more to thin if needed
1 tablespoon white wine vinegar
1/2 teaspoon Worcestershire sauce
1 small garlic clove, finely minced (or 1/4 teaspoon garlic powder)
2 tablespoons chopped fresh chives or parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Crumble the Roquefort into a medium bowl and mash with a fork until mostly broken down but with some small chunks remaining.
Add the mayonnaise and sour cream or Greek yogurt and stir until smooth and creamy.
Pour in 1/4 cup buttermilk, white wine vinegar, and Worcestershire sauce, and whisk to combine.
Stir in the finely minced garlic, chopped chives or parsley, salt, and freshly ground black pepper.
Taste and add more buttermilk, a tablespoon at a time, until you reach your preferred pouring consistency.
Transfer to a covered container and refrigerate for at least 30 minutes to let the flavors meld.
Before serving, give the dressing a final stir, adjust seasoning if needed, and serve over salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.