Rectory Roquefort Salad Dressing is a sharp, tangy vinaigrette built around crumbled Roquefort cheese, olive oil, white wine vinegar, lemon juice, and capers. It comes together in about ten minutes of active work, then chills for an hour so the flavors settle. If youโve been buying bottled blue cheese dressing, this is worth making once โ the difference is noticeable.
The short version of why this works
The key move is working the olive oil into the crumbled Roquefort before adding anything else. Roquefort doesnโt dissolve โ it stays in small pieces โ so stirring it with oil first coats those pieces and keeps them distributed through the dressing rather than sinking to the bottom. The second thing that matters is the chill time. An hour in the fridge isnโt just about temperature; it lets the vinegar and lemon juice soften the raw edge of the garlic salt and pull the capers into the background so nothing sticks out too sharply. Skip the chill and the dressing tastes unfinished. Dress it at the table โ a pre-dressed salad goes limp fast, especially with delicate spinach.
What can go wrong
- The cheese clumps at the bottom of the jar. This happens when you add the cheese directly to the full batch of liquid. Always start by mashing the Roquefort into the first half-cup of oil in a bowl until you have a rough paste, then transfer that to the jar before adding everything else.
- The dressing tastes flat even after chilling. Taste it cold before serving. Salt behaves differently at refrigerator temperature. A small pinch of extra salt stirred in just before you shake and serve usually fixes it.
- It separates completely and wonโt re-combine. Oil-and-vinegar dressings always separate โ thatโs normal. The problem is when shaking doesnโt bring it back together. Make sure the jar lid is fully sealed and shake hard for at least 15 seconds. If it still wonโt combine, the jar is probably too full; pour a little out, shake, then add it back.
- The dressing is too sharp or acidic. The recipe includes optional sugar for exactly this reason. Start with one teaspoon, shake, taste, and add the second only if needed. The lemon juice and white wine vinegar together are assertive, and Roquefort already has a salty bite.
- Greens wilt before you get to the table. This dressing is oil-heavy, which weighs down tender leaves quickly. Keep greens dry and cold until the last minute โ wet lettuce dilutes the dressing and speeds up wilting. Spin or pat them dry after washing.
Rectory Roquefort Salad Dressing
Equipment
- Small mixing bowl
- Screw-top jar or mason jar (16 oz / 500ml)
- Citrus Juicer
- Measuring cups and spoons
Ingredients
- 1 cup olive oil 240ml
- 2 ounces Roquefort cheese crumbled, 57g
- โ cup white wine vinegar 80ml
- โ cup lemon juice 80ml, about 2-3 lemons
- 2 tablespoons capers drained, 17g
- 2 teaspoons granulated sugar optional, balances acidity, 8g
- ยผ teaspoon salt
- ยผ teaspoon garlic salt provides garlic flavour without raw garlic
- ยผ teaspoon freshly ground black pepper
Instructions
- In a small bowl, gradually stir about ยฝ cup (120ml) of the olive oil into the crumbled Roquefort until the cheese is evenly coated and combined.1 cup olive oil, 2 ounces Roquefort cheese
- Transfer the cheese and oil mixture to a 16 oz (500ml) screw-top jar or mason jar.
- Add the remaining ยฝ cup (120ml) olive oil, white wine vinegar, lemon juice, capers, sugar (if using), salt, garlic salt, and pepper. Seal the jar tightly and shake vigorously for 20-30 seconds until the dressing looks emulsified.1 cup olive oil, โ cup white wine vinegar, โ cup lemon juice, 2 tablespoons capers, 2 teaspoons granulated sugar, ยผ teaspoon salt, ยผ teaspoon garlic salt, ยผ teaspoon freshly ground black pepper
- Refrigerate for at least 1 hour to allow the flavours to meld. Shake well before each use and dress salads at the table โ not in advance.
Notes
Nutrition
Your questions, answered
Can I use a different blue cheese instead of Roquefort?
Yes โ Gorgonzola or Stilton both work. Roquefort is saltier and sharper than most blue cheeses, so if you swap in a milder variety, taste the finished dressing and adjust salt before chilling.
How long does this dressing keep in the fridge?
Up to two weeks in a sealed jar. The olive oil may solidify slightly when very cold โ just let the jar sit at room temperature for five minutes, then shake well before using.
Do I need a special jar, or will any container work?
Any container with a tight-fitting lid works fine. A mason jar or an old jam jar with a secure lid is ideal because you can shake it directly in the jar without transferring to a bowl.
The recipe says 6 servings โ how much dressing is that per salad?
Roughly two to three tablespoons per person, which is enough to lightly coat a generous handful of greens. Start with less than you think you need โ you can always add more, but you canโt take it back once the salad is dressed.
Can I skip the capers if I donโt have them?
You can, but the dressing will be less interesting โ capers add a briny, slightly pickled note that balances the richness of the cheese and oil. If youโre out, a few finely chopped green olives are a reasonable stand-in.
What salads does this dressing actually work on beyond spinach?
It holds up well on sturdy greens like romaine, butter lettuce, or a mix of arugula and endive. Avoid very delicate baby greens if youโre dressing more than a few minutes ahead โ the oil weighs them down quickly.