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Epicurious

Creamy Blue Cheese Dressing

Roquefort is a blue-veined, smooth, and creamy French sheep’s milk cheese with a strong smell and very pronounced flavor. It is one of the oldest known cheeses, having been produced in the south of France for almost two thousand years. Only cheeses made according to specific standards of production and matured in caves near the village of Roquefort, France, may be called Roquefort. Similar blue cheeses to try in this dressing include American Maytag Blue, a regional cheese from South Carolina known as Clemson Blue, English Stilton, and Italian Gorgonzola. Try this on green salad, with chicken wings, or with raw or blanched vegetables as a great crudité dip.

Recipe information

  • Yield

    makes about 1 1/4 cups

Ingredients

4 ounces blue cheese, coarsely crumbled
3 tablespoons buttermilk
1/2 cup mayonnaise (page 282)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground black pepper

Preparation

  1. In the bowl of a food processor fitted with the metal blade, combine the cheese, buttermilk, mayonnaise, vinegar, and mustard; season with salt and pepper. Process until well combined, but a little chunky. Store in an airtight container for up to 1 week.

Cover of Bon Appetit, Yall by Virginia Willis featuring a serving of corn souffle.
From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.
TagsSalad DressingSaladDipAmericanBlue CheeseCheeseDairyButtermilkGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerMeal PrepMake AheadNo-CookFood ProcessorCookbooks
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