8 oz. of sour cream
8 oz. of good roquefort cheese, crumbled
1 tsp Worchestershire sauce
Yes, that is ALL you will need! The mayonaise, oils, vinegars, sugars, spices and salts of various kinds that most people add really detract from the flavor of the roquefort. I think that they are doing it because they are addicted to bottled dressings.
Add everything to a large mixing bowl and beat until somewhat smooth and creamy - but leave some chunks. If you wish to thin it and are not using it for 24 hours or so, add a dash of milk - otherwise, use buttermilk. Let stand for 30 minutes or so at room temperature. It should thicken and get a little "foamy" (this is fine).
Toss it into a romaine salad (don't over-dress) - or I just plop it over the top of a large wedge of iceberg lettuce and let it run down the sides. I often garnish my lettuce wedge with halved cherry tomatoes. I usually sprinkle that with finely crumbled bacon OR very finely chopped red pepper OR onion (not to much of either). Fresh ground pepper on top is a must.