Roquefort Dressing

Recipe by Toby Jermain
READY IN: 30mins
SERVES: 16-20
YIELD: 8 cups




  • 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; it’s a living organism; it doesn’t 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?