Blue cheese dressing from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 249) by Samin Nosrat

  • Roquefort cheese
  • crème fraîche

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • doug_j1bmba on June 02, 2026

    Without splurging on the specific cheese ingredients, cause Aldi, this turned out fine. If you adjust with too much red wine vin, it turns gray, so that sucks. But with some herbs and dried spices to your liking, it’s fine.

  • SpatulaCity on October 10, 2024

    I made this recipe with Greek yogurt, one of the suggested cream options. As written it was a little ho-hum and too strong on the red wine vinegar. But I added some buttermilk, heavy cream, and fresh herbs and it became sensational! Tasted very similar to my favorite version from a local restaurant. Maybe if I had had Crème Fraîche it would have gotten that way originally. But I’m very happy with where it landed in the end.

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