I’ll admit, I’m obsessed with this homemade blue cheese dressing. It’s rich, creamy, tangy, and gives that classic steakhouse flavor that’s perfect for a classic wedge salad or your favorite side salad.
Why You’ll Love My Blue Cheese Dressing
- The flavor is not as overpowering as you think. Blue cheese can be a bit pungent for many (including me), but the creamy base of this dressing along with the vinegar help to mellow out the sharp flavor.
- It’s got that steakhouse salad vibe. Compared to store-bought versions, my recipe tastes WAY more similar to what you’d get on a steakhouse salad. It’s thick, slightly chunky, and packed with flavor!
Truth be told, I never really opted for blue cheese dressings on salads, until I made this version at home. And now I can’t get enough of it. 😂
The impetus for making this dressing was my classic wedge salad (which is soooo delicious by the way). But a good wedge salad needs a good blue cheese dressing. It’s as simple as that.
So imagine my surprise when it wasn’t as “blue” or pungent as I thought it would be. With all the other savory, tangy, and creamy flavors mixed into it, it’s more like its own unique variation of ranch dressing or Caesar dressing. It’s ultra-creamy, slightly chunky from the cheese, and adds a wonderful texture to a pile of lettuce.
My wedge salad was 100% why I made this dressing. But since then I’ve used leftovers as a dipping sauce for fresh-cut veggies, and as a spread in a chicken wrap. Both were so good and have me convinced that I can certainly use this dressing far beyond a wedge salad. I’ll share more ideas below!
Blue Cheese Dressing Ingredients
- Mayonnaise and sour cream: Mayonnaise is the heart of this dressing and gives it that classic thick texture, while the sour cream adds a tangy, creamy touch.
- Buttermilk: This adds to the tanginess and overall creaminess. If you can’t find it at the market, you can swap in whole milk, though the consistency will be a bit thinner.
- Apple cider vinegar: This is the acidity you need to brighten the dressing and balance the rich dairy ingredients. I personally love using ACV (it’s a bit sweeter and softer than other vinegars), but you could also use white wine vinegar or even lemon juice.
- Worcestershire sauce: It’s amazing how much savory, umami depth just a teaspoon of this adds to the dressing.
- Blue cheese: The star ingredient! Choose your favorite blue cheese like Danish Blue or Roquefort for bold, tangy flavor. For a milder flavor, swap in gorgonzola, which is a softer blue cheese option (yes, gorgonzola is still blue cheese!).
- Garlic, salt, and pepper: Use a small clove of garlic to start, as fresh garlic can be more pungent than ground garlic, which is used in store-bought versions.
Find the printable recipe with measurements below.
How To Make Blue Cheese Dressing
First, stir all the ingredients together, except for the blue cheese. That includes the mayonnaise, sour cream, buttermilk, apple cider vinegar, Worcestershire sauce, garlic, salt, and pepper. You can do this in a bowl or directly in a jar for one less dish to wash!
Lastly, stir in the blue cheese. And don’t be alarmed if it’s really thick and chunky, because that’s what it’s meant to be!
Lisa’s texture tip: If you want a thinner consistency, you can add a bit of water to thin it down. But trust me, you want it to be thicker, especially when drizzled over a wedge salad.
Ways to Enjoy It
- On a salad: When it comes to a wedge salad, the combination of crisp iceberg lettuce, bacon bits, cherry tomatoes, and blue cheese dressing is a classic for a reason! But it’s also great on my Cobb salad and steak salad.
- With appetizers: A dollop of blue cheese dressing on my cheesy potato skins makes them oh, so good! You could also dip veggie sticks, my chicken wings or buffalo cauliflower into it.
Storage Tip
I love having leftovers of this blue cheese dressing to enjoy on other salads throughout the week. Just store it in the refrigerator in an airtight container for up to one week.
Frequently Asked Questions
While you could “technically” make a dairy-free version by swapping the sour cream, buttermilk, and blue cheese for dairy-free alternatives, this is one recipe that I probably wouldn’t recommend it. You’re just not going to achieve the same end result and classic flavor. Instead, I’d recommend some of my naturally dairy-free dressings like my balsamic vinaigrette (this would also be great on my wedge salad) or lemon tahini dressing.
I get this question a lot on all of my dressing recipes. And the simple answer is that homemade versions don’t contain the preservatives, emulsifiers or stabilizers that store-bought versions do. You might be able to keep it a bit longer than a week in the fridge, but always use your best judgement.
More Creamy Dressings
- Coleslaw Dressing: The best way to make coleslaw.
- Maple Mustard Tahini Dressing: I love this over fall roasted veggies.
- Avocado Dressing: Perfect for Southwestern-inspired salads.
- Or give these other creamy salad dressings a try!
If you try this blue cheese dressing recipe, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk, or heavy cream
- 1 tablespoon apple cider vinegar, or white wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 ounces blue cheese, crumbled
Instructions
- Stir together. In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk, apple cider vinegar, Worcestershire sauce, garlic, salt and pepper, until creamy.
- Add the blue cheese. Add the blue cheese and continue whisking until well combined. It's meant to have some small clumps. Note: This dressing is meant to be thick and creamy, but if you'd like a thinner consistency, you can add a bit of water to thin it down.
- Use immediately or store. Use the blue cheese dressing immediately on your favorite salad or store in the refrigerator in an airtight container for up to 1 week.
Lisa’s Tips
- This makes about 1 ½ cups of dressing.
- The nutrition info is for 8 servings of 3 tablespoons each.
- Storage tip: Store leftover blue cheese dressing in an airtight container or jar in the refrigerator for up to one week. Give it a good stir before serving, as the ingredients may naturally separate over time. If the dressing thickens after chilling, you can thin it with a little water, buttermilk, or cream until it reaches your desired consistency.
Nutrition
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My Inspiration For This Dressing
While friend’s and family have long ordered wedge salads with blue cheese dressings from local steakhouse favorites like Maestro’s Steakhouse and Houston’s… I have historically steered clear of anything with blue cheese dressing. It always seemed a bit pungent and I much preferred Ranch dressing (if I wanted creamy) or a balsamic vinaigrette (for something lighter).
But after several Downshifters requested this recipe I set out to make it. And imagine my surprise when I actually LOVED it! 😂 Maybe homemade ingredients really did make all the difference? Or maybe my taste preferences have changed over the years? I’m not quite sure. But what I do know is that this blue cheese dressing is 100% amazing and the best I’ve ever tasted!
