Roquefort Dressing

Roquefort Dressing

14 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
L.R. Fay
Recipe by  L.R. Fay

“This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!”

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Adjust Servings

Original recipe yields 1 quart



  1. In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth. Store in tightly covered jar in the refrigerator until ready to serve. Serve over tossed salad greens.

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Reviews (14)

Rate This Recipe


My wife loved it! Quick and easy. No buttermilk here so combined 1 tablespoon of white vinegar to 1 cup of milk and 5 minutes later, presto buttermilk.



Very good dressing! I halved all the ingredients- I didn't need a lot. You can't get much easier! I'll try fat free mayo next time to try to make it a little healthier. Thanks, L.R.!!!



Buy a nice blue cheese (doesn't have to be the most expensive), follow the recipe, and this dressing is terrific! I used my immersion blender but reserved a handful of crumbled blue cheese to throw in after so that it's nice and chunky. It will be even better tomorrow, and the next day. Makes a lot!

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Amount Per Serving (16 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 2.8 g
  • < 1%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 458 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Bob's Blue Cheese Dressing


next recipe:

Big-Batch Roquefort Dressing