Recipe by Toby Jermain
This is my version of the wonderful Roquefort dressing that was served at the Magic Lamp Inn in Cucamonga CA when I worked there as a prep-cook 40-45 years ago. As memory serves, it tastes pretty much like the original and is great on salads and as a dip for French fries, chips, chicken wings, or just about anything else you might want to dip in a blue cheese dressing. You have to start this a day ahead to drain the yogurt.
- 1 quart nonfat plain yogurt or 1 quart full-fat Greek yogurt, if you have no health problems or if you think the stuff is to die for,the original recipe was for p
- 8 ounces cream cheese, room temperature
- 2 cups good quality thick mayonnaise (I always use Hellman’s or Best Foods)
- 4 -6 ounces good quality blue cheese (Maytag or Danish Blue is good)
- 4 -5 ounces good quality Roquefort cheese, i use societe bee brand if i can find it,if you are on a budget,double up on good blue cheese even r
- 4 -5 scallions (green onions)
- 1⁄2 bunch flat-leaf Italian parsley, stemmed
- 1⁄2 small white onion
- 2 cloves garlic
- 2 tablespoons Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- 1⁄2 teaspoon seasoning salt, to taste
- 1⁄4 teaspoon fresh ground black pepper, to taste
Directions See How It's Made
- The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain.
- Cover with another damp paper towel, and allow to drain overnight.
- If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight.
- Yogurt just gets better when in sets at room temperature; its a living organism; it doesnt like the cold any more than you do!
- The yogurt should have drained down to about 2 cups, more or less.
- If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl.
- At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
- Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
- Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture.
- Add seasonings, and pulse or whisk until incorporated.
- Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
- If possible, refrigerate overnight before using.
- Note: If the dressing seems to need something after setting, I often stir in a couple splashes of balsamic vinegar.
- This is definitely not part of the original recipe.
- Who had ever even heard of balsamic vinegar in the 60s?