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Roquefort Cheese Dressing

A creamy dressing made with Roquefort cheese, olive oil, vinegar, salt, pepper, and paprika.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Olive and vinegar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,297 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Roquefort Cheese Dressing

Ingredients

Directions

  1. Beat the Roquefort cheese until creamy.

  2. Gradually work in the olive oil, salt, pepper, and paprika.

  3. Finally, mix in the vinegar.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Roquefort cheese + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together42 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Roquefort cheese + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Roquefort cheese
Provides the main blue cheese flavor and a creamy, thick body to the dressing.
Olive oil
Adds fat and smoothness, forming an emulsion with the cheese for a rich, pourable texture.
Vinegar
Adds acidity that sharpens the flavor and balances the richness of the cheese and oil.

The step that matters

Gradually work in the olive oil. Adding the oil slowly to the creamed cheese lets it disperse into fine droplets. Adding it too fast can cause the emulsion to break, leaving the dressing greasy and separated.

“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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