Why it works: Cheese and vinegar work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 922 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓
Roquefort Cheese Dressing
Ingredients
Directions
Blend the cheese
Mash until smooth one tablespoonful of Roquefort cheese.
Mix with one tablespoonful of oil.
Finish the dressing
Then proceed as with French dressing.
Add salt and paprika.
Add three tablespoonfuls of oil.
Add one tablespoonful of vinegar.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Cheese + vinegartop 12% of all pairsSmell alikemoderateCooked together922 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Roquefort cheese
- Supplies the sharp, tangy blue-cheese flavour and aroma that defines the dressing.
- Oil
- Adds fat and a smooth, coating body that carries the flavour across the leaves.
- Vinegar
- Adds acidity that brightens the dressing and balances the richness of the cheese and oil.
The step that matters
Mash the cheese until smooth before adding oil. Roquefort left in lumps will not disperse evenly through the oil and vinegar, so some bites would be harshly salty and others bland. Mashing first breaks the cheese into fine particles that blend into a uniform emulsion-like dressing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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