Johnnie Gold’s Classic Roquefort Dressing
📜 Collection: General Archive | ✍️ Attribution: Johnnie Gold | 📂 Category: Sauces A rich, tangy, and classic homemade dressing featuring a creamy base of cream cheese, sour cream, and mayonnaise. This no-cook recipe is perfectly seasoned with garlic and dry mustard for a bold, savory finish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | 1 hour | Approx. 1 3/4 cups |
🔪 Key Equipment
- Medium mixing bowl
- Wire whisk
- Rubber spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Package (3 oz) | Cream Cheese | softened |
| 3 oz | Roquefort or Blue Cheese | crumbled |
| 1/4 tsp | Salt | None |
| 1/4 tsp | Garlic Powder | None |
| 1/4 tsp | Dry Mustard | None |
| 1/2 tsp | Worcestershire Sauce | None |
| 1/2 cup | Sour Cream or Cream | light cream |
| 1/2 cup | Mayonnaise | None |
Instructions
Step 1: Prepare the Base
- In a medium bowl, place the 1 package (3 oz) cream cheese and beat until smooth.
Step 2: Season and Emulsify
- Add the 1/4 tsp salt, 1/4 tsp garlic powder, 1/4 tsp dry mustard, and 1/2 tsp worcestershire sauce to the bowl, mixing well to combine.
- Gradually incorporate the 1/2 cup sour cream and 1/2 cup mayonnaise, whisking until the mixture is completely smooth and uniform.
Step 3: Finish and Chill
- Gently fold in the 3 oz roquefort or blue cheese until evenly distributed.
- Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld into a thick, tangy consistency.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 5 days; stir well before serving as separation may occur.
Original Recipe Scan
