Homemade Blue Cheese Dressing Recipe
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- 187 comments
This delicious homemade blue cheese dressing is super easy to make and is the perfect accompaniment for salad or dippers like wings and veggies.
I always try to eat a nice big salad once a week, just to ensure I’m getting some greens in me. While I should be eating even more salads, you have to start somewhere. If you are a big salad fan, then definitely try using this blue cheese dressing on my Shaved Brussels Sprouts salad or Green Goddess.
Blue Cheese Dressing
Blue cheese dressing is a mayonnaise-based creamy dressing with crumbled blue cheese. Its origin is a bit unknown, but the earliest recording is in the Edgewater Beach Hotel Salad book in 1928, but it was called Roquefort dressing. Blue cheese is simply a type of Roquefort, which is the type and process of cheese that is made from ewe’s milk and matured in caves.
When making a this you can determine how smooth, how chunky, or even how much blue cheese flavor it has. It is a very strong flavored dressing because blue cheese is such a strong flavored ingredient.
What Kind of Blue Cheese Should I Use?
The higher quality blue cheese that you buy, the better the dressing will taste. Now that does not mean the dressing will be bad if you purchase a cheaper brand, but you will be able to taste a difference. Here are my favorite blue cheese brands:
- Maytag
- Point Reyes
- Stilton
- Danish
How to Make it
Follow along with these simple ingredients for how to make this delicious blue cheese dressing from scratch:
Add the mayonnaise, sour cream, buttermilk, sugar, Worcestershire, salt, pepper, garlic, vinegar to a large bowl,
Whisk the ingredients until completely combined and smooth,
Add in the blue cheese crumbles and fold them into the dressing using a rubber spatula until combined.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 3 days ahead of time.
How to Store: Cover and keep in the refrigerator for up to 10 days.
chef notes + tips
- You can sub out the garlic onion granules for 1 clove of fresh finely minced garlic.
- Sometimes a little hot sauce is added for a little zip into the recipe.
- Feel free to add in more or less buttermilk to get it to the consistency you want.
More Dressing Recipes
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Video
Homemade Blue Cheese Dressing Recipe
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons distilled vinegar
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoon garlic granules
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- ¼ teaspoon cracked black pepper
- ½ cup good crumbled blue cheese
Instructions
- In a large bowl whisk together the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire, garlic, sugar, salt, and pepper until completely combined.
- Next, fold in the blue cheese gently until combined. Don’t over mix.
- Refrigerate until ready to serve.
Notes
- Make-Ahead: You can make this recipe up to 3 days ahead of time.
- How to Store: Cover and keep in the refrigerator for up to 10 days.
- You can sub out the garlic onion granules for fresh finely garlic
- Sometimes a little hot sauce is added for a little zip into the recipe.
- Feel free to add in more or less buttermilk to get it to the consistency you want.
Made this tonight for football! Wings, carrots, and celery and is is fabulous!!!!
So glad you enjoyed it!
My husband said this is the best thing I’ve ever made. Thank you
Awesome! Thank you for giving it a try!
Good stuff! I grew up in Buffalo, NY and I have very high standards for blue cheese dressing (and chicken wings!!). In Buffalo I always bought Marie’s Blue Cheese dressing but I can’t find it in my current location. I’ve tried several recipes and your BC dressing is the best. Thanks!
Glad you liked it!
This is the best ever! We’ll eat it with everything! We hate store bought and had it at our neighborhood sports bar today. They gave me the recipe. Unfortunately, I don’t have buttermilk. Is there a substitute or will it change the flavor too much? Thanks!
So glad you enjoyed it! You can make your own buttermilk- https://www.billyparisi.com/homemade-buttermilk-recipe/
Wondering if this freezes well? I love blue cheese dressing, but probably would not use even a half batch within 10 days.
I would not. Most likely will break when thawing it.
Lawd almighty, I just enjoyed the best wedge salad that rivals those found in premiere steak house restaurants.
I took the advice of other commenters and made the following modifications:
– I halved the buttermilk amount (so I used a 1/4 c vs. 1/2 c) and the consistency was perfect for my intended use as a salad dressing).
– I too decided it was a good idea to add finely chopped parsley and chives to the dressing, and I’m glad I did. I would say this herb blend totaled 1/8 c or around 2 TBSP worth (both herbs combined).
– I also grated one clove of garlic in addition to the granulated garlic the recipe calls for. No culinary police showed up at my doorstep
Otherwise, I followed all other measurements to a ‘T’.
Publix is the predominant supermarket of the southeast. I knew I wanted a high quality blue cheese and was afraid I’d have to go to Whole Foods, Fresh Market or Trader Joe’s for that. In the high end cheese section at Publix, I went through several brands and ultimately picked a triangle shaped wedge that was wrapped in foil and then wrapped in tight plastic. It looked quality enough and to my surprise, it happened to be the 2nd one on the list of blue cheeses that Chef Billy recommends above; Point Reyes. The flavor was very potent, pungent and luxurious but I was surprised it didn’t have any of the typical blue veins running throughout the cheese, as I thought all blue cheese have that present in them. That’s all for vanity because this thing screams blue cheese flavor bomb.
I quartered an iceberg lettuce (sans the core), drizzled a healthy portion of this bleu cheese dressing on top, and then topped with more blue cheese crumbles, chopped bacon bits (made from real bacon), chopped pecan pralines (don’t sleep on this ya’ll, also from Publix), and thinly sliced red onion.
I have never been so excited to dig into a salad before and it did not disappoint. Give this recipe a try, you’ll love it.
Love it!
Fabulous
Many thanks!
Excellent recipe. I made it as directed, except for adding a tea spoon of fresh squeezed lemon juice. Definitely a keeper.
Excellent! Thank you!
Absolutely perfect! Note: if you live in the South Eastern US, look for the blue cheese produced at Clemson University. Weirdly, it is the best blue cheese I’ve ever had. This is coming from a UGA alum and fam.
Followed recipe to a “t” but added 1 Tbsp each of chopped dill, chives, and parsley. Wish I could give it more than 5 stars!!!!
So happy you enjoyed it! Thank you for giving it a shot!