Homemade Blue Cheese Dressing Recipe
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- 248 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, definitely give this blue cheese dressing a try 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, where 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 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 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. Some of my go-to brands are Maytag, Point Reyes, Stilton, and Danish, but any blue cheese you choose will make a dressing that’s miles ahead of store-bought versions.
How to Make it
Making homemade blue cheese dressing is really easy and only requires a handful of ingredients.
Add the mayonnaise, sour cream, buttermilk, sugar, Worcestershire, salt, pepper, garlic, and vinegar to a large bowl.
Whisk the ingredients: until completely combined and smooth,
Add in the blue cheese crumbles. 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 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 it to have with grilled Buffalo wings. It was great.
Appreciate you giving it a shot!
Hello Chef
Once again you knocked this out of the park. I made this exactly as you wrote. I used Danish blue cheese and minced 2 small cloves of garlic.
Oh my! Fantastic!!! Perfect in every way. The flavors are wonderful. Thank you chef.
Many thanks!
I’ve tried so many blue cheese dressing recipes. This is the one! The only one so far worth a repeat appearance in my frig! We love it. Thank you for sharing.
My pleasure! Glad it’s a favorite!
Reduced the salt and added dill. Basic recipe was outstanding but I am a big fan of dill.
Excellent!
This was delicious!
Many thanks!
My first time making homemade blue cheese dressing and it came out great! I prefer it a little less tangy, so after tasting, I added more mayo and cheese. Also added some dried chives and parsley like someone else suggested, and it’s awesome, I just scarfed down several celery sticks and carrots while waiting for my wings in the sous vide to be ready to fry. I’ve only ever liked in-house made restaurant blue cheese, never bottle, and I’ll definitely be making this again. Thanks!
So happy to hear you enjoyed it!
I plan on making this very soon but since you can keep this in the fridge for a few days, I’m guessing that’s about 16 ounces worth of dressing? Can you advise thank you.
This makes about 18 ounces of dressing.
By far our favorite recipe. I am lucky enough to live near Point Reyes and have found that their Fennel Blue takes this to a whole new flavor level. Highly recommend trying it if you can.
Many thanks!
I’m would recommend starting with 1/2 buttermilk then add more if too thick—easier than the other way!
Delicious! So lovely and delicate for a blue cheese dressing. I didn’t have buttermilk so I added lemon juice to whole milk. Worked perfectly
Thank you!