If you love a bold, creamy dressing that wakes up salads and wings, this blue cheese dressing is your new go-to. It’s rich, tangy, and full of those savory crumbles that make every bite interesting. You don’t need special equipment or fancy ingredients—just a bowl, a spoon, and 10 minutes.
Better yet, it tastes fresher and brighter than anything from a bottle. Make a small batch for a week of salads, or double it for game-day wings and veggie trays.
What Makes This Recipe So Good
- Balanced flavor: The bite of blue cheese meets cool, creamy dairy and a touch of brightness from lemon and vinegar.
- Custom texture: Keep it chunky for dipping or thin it slightly for pouring—your choice.
- Fast and easy: One bowl, no blender, and less than 10 minutes.
- Restaurant quality: Tastes like the dressing you get with hot wings, but fresher and more customizable.
- Versatile: Works on salads, sandwiches, burgers, and as a dip for everything from celery to roasted potatoes.
Shopping List
- Blue cheese: 4 ounces, crumbled (Gorgonzola, Roquefort, or Danish blue all work)
- Mayonnaise: 1/2 cup
- Sour cream: 1/3 cup (or Greek yogurt for a lighter version)
- Buttermilk: 2–4 tablespoons (to thin to desired consistency)
- Lemon juice: 1 tablespoon, freshly squeezed
- White wine vinegar or apple cider vinegar: 1–2 teaspoons
- Dijon mustard: 1/2 teaspoon
- Garlic: 1 small clove, finely grated or minced (or 1/4 teaspoon garlic powder)
- Worcestershire sauce: 1/2 teaspoon (optional but recommended)
- Kosher salt and freshly ground black pepper: to taste
- Chives or parsley: 1–2 tablespoons, finely chopped (optional for freshness)
Step-by-Step Instructions
- Mix the base: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon, lemon juice, vinegar, and Worcestershire until smooth.
- Add aromatics: Stir in the garlic, a pinch of salt, and several grinds of black pepper.
- Fold in the cheese: Add the crumbled blue cheese. Use the back of a spoon to mash some of it into the dressing while leaving plenty of chunks for texture.
- Adjust consistency: Stir in buttermilk 1 tablespoon at a time until you reach your desired thickness.
For dip, keep it thick; for salad, aim for pourable.
- Taste and tweak: Add more salt, pepper, or lemon if needed. If it tastes flat, a tiny splash of vinegar or pinch of salt usually wakes it up.
- Finish with herbs: Fold in chopped chives or parsley for color and freshness.
- Chill briefly: Let it rest in the fridge for at least 20 minutes. The flavors meld and the dressing thickens slightly.
Keeping It Fresh
Store in an airtight container in the fridge for up to 5–7 days.
Because this dressing uses fresh dairy, it’s best within the first few days when the flavors are brightest. If it thickens in the fridge, whisk in a splash of buttermilk or milk to loosen it. Always use a clean spoon to avoid introducing bacteria and help it last longer.
Why This is Good for You
- Protein and calcium: Blue cheese and dairy provide protein and bone-supporting calcium.
- Probiotic potential: Some blue cheeses are made with cultures that may support gut health.
- Portion-friendly flavor: Because blue cheese is bold, a little goes a long way.
You can use less and still get big taste.
- Customizable fat level: Swap sour cream for Greek yogurt and adjust mayo to fit your needs without losing the core flavor.
Common Mistakes to Avoid
- Over-thinning too early: Add buttermilk gradually. It’s easier to thin than to thicken.
- Skipping acid: Lemon and vinegar brighten the richness. Without them, the dressing can taste heavy or dull.
- Using low-quality cheese: The cheese is the star.
Choose a good wedge over pre-crumbled if you can; it’s creamier and more flavorful.
- Not resting the dressing: A short chill time helps flavors blend and improves texture.
- Over-salting: Blue cheese is naturally salty. Taste before adding more salt.
Alternatives
- Lighter version: Use half mayo and half Greek yogurt, and stick to lemon juice for brightness. Add a little honey (1/4 teaspoon) if it tastes too sharp.
- No buttermilk: Mix 3 tablespoons milk with 1 teaspoon lemon juice, rest 5 minutes, then use as a substitute.
- Gluten-free: Most ingredients are naturally gluten-free, but check your Worcestershire sauce to be safe.
- Egg-free: Use egg-free mayo or swap mayo entirely for full-fat Greek yogurt plus a splash of olive oil.
- More mellow: Choose a milder blue like Danish blue or Gorgonzola dolce, and add an extra spoon of sour cream.
- Extra bold: Use Roquefort and increase the crumbles to 5–6 ounces.
- Herb-forward: Add dill, extra chives, and parsley for a ranch-meets-blue-cheese vibe.
FAQ
Can I make this ahead of time?
Yes.
It actually tastes better after a few hours as the flavors come together. Just stir before serving and thin with a splash of buttermilk if needed.
What’s the best blue cheese to use?
Use what you like to eat. For a milder dressing, try Danish blue or Gorgonzola dolce.
For a sharper, funkier profile, pick Roquefort or a strong Stilton.
How do I make it chunkier?
Hold back a third of the crumbles and fold them in at the end. Mash the rest into the base to spread that blue cheese flavor throughout.
Is it safe during pregnancy?
If you need to avoid unpasteurized cheeses, choose a pasteurized blue cheese and use pasteurized dairy. Check labels and consult your healthcare provider if unsure.
Can I freeze blue cheese dressing?
No.
The dairy can separate and turn grainy after thawing. It’s best made fresh and kept in the fridge for up to a week.
What can I serve it with besides salad?
It’s great with buffalo wings, crudités, grilled steak, burgers, baked potatoes, wedge salad, and even as a dip for pizza crusts or roasted Brussels sprouts.
How do I fix a dressing that’s too tangy?
Add a spoon of sour cream or mayo to soften the acidity. A small pinch of sugar or honey can also round out the flavor.
How do I fix a dressing that’s too thick?
Whisk in more buttermilk, one teaspoon at a time, until it’s where you want it.
Taste again to make sure the seasoning is still balanced.
Final Thoughts
This blue cheese dressing is simple, reliable, and endlessly useful. With a handful of pantry staples and good cheese, you can whip up a dressing that makes salads livelier and snacks more fun. Keep the base recipe as your anchor, then tweak the thickness, tang, and herbs to match your mood.
Once you taste it fresh, you may never go back to the bottled stuff.
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