If you love a dressing that’s creamy, tangy, and packs a little punch, this Roquefort dressing recipe is going to be your new favorite. I’ve made it more times than I can count, and it comes out perfect every single time. It’s bold, garlicky, and just the right amount of rich. Whether you’re pouring it over a steak salad, dipping veggies, or drizzling it on a sandwich, this is the kind of dressing that makes everything taste better.
Why This Is the Best Roquefort Dressing Recipe
- So easy to make, no fancy steps or ingredients
- Bold, tangy, and creamy with a garlicky bite
- No buttermilk needed—just a few fridge staples
- Versatile: great on salads, as a dip, or as a drizzle
- Keeps well in the fridge for up to 5 days
If you love strong cheese, this one’s for you. I personally love how the garlic and Roquefort cheese balance each other out. It’s sharp but still smooth and creamy. Definitely not your average blue cheese dressing.
Ingredients for Roquefort Cheese Dressing
- 8 oz Roquefort cheese (crumbled)
- 1 1/3 cups milk
- 1 tbsp lemon juice
- 2.5 tbsp Worcestershire sauce
- 1 3/4 cups mayonnaise
- 4 cloves garlic
- Salt and pepper to taste
How to Make This Roquefort Salad Dressing Recipe
- Blend it all together: Combine all ingredients in a blender or food processor. Blend until completely smooth and creamy. (You can leave it slightly chunky if you like texture.)
- Taste and adjust: Add more salt, lemon, or pepper to taste.
- Chill: Pour into a jar or container and chill for at least 30 minutes before serving. The flavors get even better as it sits.
That’s it! Told you it was easy.
FAQs About Roquefort Dressing
Roquefort is a type of blue cheese made from sheep’s milk and aged in caves in southern France. It’s known for its tangy, sharp flavor and creamy texture. It’s more pungent than standard blue cheese, which is why it’s perfect in this bold dressing.
Yes, but the flavor will be milder. Roquefort has a saltier, more intense taste. If you want something stronger than blue cheese but don’t have Roquefort, try Gorgonzola or Stilton.
Not this version! Many recipes use buttermilk, but I find this milk-based version easier and just as creamy.
It keeps in the fridge for up to 5 days in a sealed container. Just give it a stir or shake before serving.
Roquefort Dressing Recipe
Ingredients
- 8 oz Roquefort cheese crumbled
- 1 1/3 cups milk
- 1 tbsp lemon juice
- 2.5 tbsp Worcestershire sauce
- 1 3/4 cups mayonnaise
- 4 cloves garlic
- Salt and pepper to taste
Instructions
- Add all ingredients to a blender or food processor. Blend until smooth and creamy. (Leave a few chunks if you like it less blended.)
- Taste and adjust salt, pepper, or lemon juice as needed.
- Transfer to a jar or container and refrigerate for at least 30 minutes to let the flavors meld.
Notes
- Keeps in the fridge for up to 5 days in a sealed container.
- For a chunkier version, blend only half the cheese and stir in the rest.
- Use this dressing on steak salad, roasted vegetables, or as a dip for wings!
This recipe for Roquefort dressing is one of those simple things that instantly upgrades a meal. It’s rich and garlicky, and it clings perfectly to lettuce or grilled veggies. I especially love it on my Fall Harvest Steak Salad (if you haven’t tried that yet, definitely do!).
Whether you call it Roquefort salad dressing, Roquefort cheese dressing, or just “that amazing blue cheese dressing,” I think you’re going to love it.
