Recipe by RUMBA
"I love Roquefort dressing, but have never really found a bottled brand that I like. This is wonderful! Hope you like it. Be sure to use a real mayonnaise rather than Miracle Whip for this one."
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ground black pepper
I've been making this dressing at home for about 1.5 years and it is the best Bleu Cheese dressing I have ever had. I don't even like getting Bleu Cheese dressing at restaurants anymore because most are such a disappointment compared to this recipe. If you use the recipe exactly as listed you get a very thick, almost dip-like, consistency which is very good on both salads and as a vegetable dip. If you like your dressing a little thinner, just add some milk and mix well. The dressing is alway more thin-like when first made but thickens up as it sits in the refrigerator. This is the most beloved recipe I have found on Allrecipes.com.
I was looking for a dressing like my favorite restaurants and I found it in this one! It is fantastic! Thank You Rumba!
This dressing got several comments at our Thanksgiving dinner. I used 8 oz. of blue cheese instead of the 6 oz. called for. The consistency was a little thick, so next time I make this I will probably add a little milk. A fabulous Roquefort dressing however, one of the best I've ever had.
very good. However will you people stop calling it blue cheese. This is sheep milk roquefort! Blue cheese in the USA is cows milk cheese...NOT THE SAME THING. Thanks to the Cheese Wars with France most of us were bereft of Roquefort Cheese for many years. Someone thought that they could switch to blue cheese. This dressing proves that you cannot. It is true Roquefort dressing that I grew up with. Good show.
This is just what I was looking for and it is delicious!!! I have not been able to find bottled Roquefort around here and now I can make my own.
This dressing is exactly what I was looking for. I added a tablespoon of Worcester sauce and lemon juice because I tend to like my dressing a bit on the tangy side. Also if you are in a pinch and don't have time to refrigerate to allow time for the flavors to meld, simply add the dressing into the blender and add some Roquefort/blue cheese and blend away, then you can also add more crumbles and whisk to desired chunkiness. This adds the cheese flavor immediately that you would otherwise get with time in the fridge.
I was SO happy to find my beloved ROQUEFORT dressing recipe!!! There is a BIG difference between ROQUEFORT and Bleu cheese! They are NOT the same. Bleu cheese is cheaper than Roquefort (if you can believe that!) As far as I know, this is why most restaurants stopped making the REAL Roquefort. I LOVE LOVE LOVE Roquefort, and really miss it. This is a wonderful recipe! THANK YOU SO MUCH Rumba. Now I can have my Roquefort and eat it too!!! :)
This was very good but did not outdo my favorite. I only added about 4 oz of bleu cheese. The 6 oz would of been way too strong for me. This was too thick - I had to add about 1/4 C buttermilk to get the consistancy I wanted. Thanks for the recipe Rumba.
* Percent Daily Values are based on a 2,000 calorie diet.
Roquefort Dressing II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 212
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