Blue Cheese Dressing

5 from 3 votes

My classic all-rounder Blue Cheese Dressing. Creamy enough to toss through salads and drizzle on a wedge salad, thick enough to use as a dipping sauce for veggie stick, crackers and potato wedges. You can also use it for wings, steak, roasted veg, drizzling over pizza and, well, anything you want a little blue cheese hit!

I like to use a combination of both mayonnaise and sour cream to keep the dressing thick and creamy, but I find using only mayonnaise weighs it down and makes it overly greasy. Makes enough for a large salad for 7 - 8 people.

PS There's a perfect easy sub for buttermilk - just mix milk and yogurt together, 50/50.

Prep Time7

Course: Salad Dressing

Cuisine: Western

Keyword: blue cheese dressing, blue cheese sauce

Servings: cups

Calories: 1001cal

Author: Nagi

Ingredients

120g / 3 oz Roquefort, or other creamy blue cheese - about 1 lightly packed cup when crumbled (Note 1)
1/4 cup whole-egg mayonnaise (Note 2)
1/4 cup sour cream
1/2 cup buttermilk , plus more as needed (Note 3 for substitute)
1/2 tsp garlic powder
2 tsp apple cider vinegar , or lemon juice
1/4 tsp cooking salt / kosher salt
1/4 tsp black pepper

Cups - Metric

Instructions

Mash - Put the blue cheese in a bowl and mash with a fork until it's crumbly (blue cheese is soft so it's easy).
Whisk - Add the remaining ingredients and whisk vigorously for about 15 seconds so the blue cheese blends in. There will be some little lumps - this is normal. Desirable! Lovely little pops of blue cheese (for completely smooth, see Note 4 ).
Thickness - This dressing is pretty thick, ideal for dipping, and clings well to leafy greens. To loosen, add a little bit more buttermilk.

Notes

1. Blue cheese - Use a creamy or semi-soft, full-flavoured blue cheese, here's a list of common ones from the strongest to mildest:

Roquefort - Sharp, tangy, salty, and complex *My favourite!*
Stilton - strong, rich and savoury, but rounder and less sharp than Roquefort.
Danish Blue / Danablu - classic blue-cheese flavour *good value easy-to-find choice*
Gorgonzola Piccante - fairly strong and spicy, though creamier and less salty.
Bleu d'Auvergne - medium-strong, creamy and earthy.
Gorgonzola Dolce - mild, creamy, sweet and buttery with gentle blue flavour.
Blue Castello - Most mild, good one for beginners! *good value, easy-to-find choice*

Avoid very firm, dry blue cheeses as they don't blend into the dressing as nicely.

2. Whole-egg mayonnaise - Whole egg mayo is creamier and less tangy than normal mayo. My recommended is S&W (Australia), followed by Hellman’s and Kewpie (equal second).

3. Buttermilk - Substitute 50/50 milk and yogurt, near identical consistency and flavour (tweak if needed eg if your yogurt is very thick or very thin).

4. For completely smooth dressing, blitz everything except the sour cream with a stick blender, then stir the sour cream in.

Leftovers will keep for the shorter of the shelf life of the ingredients used.

Nutrition for whole batch.

Nutrition