Homemade Blue Cheese Dressing Recipe
Published January 20, 2021. This post may contain affiliate links. Please read my disclosure policy.
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.
Love this blue cheese dressing! All the homemade dressings you offer are phenomenal. I’ve made everyone of them.
so good!!
I made the Homemade Blue Cheese Salad Dressing!! It was excellent! The best Blue Cheese salad dressing ever! Thank you for sharing this recipe! I can’t wait to make the other dressings.❤️
I had always used store bought dressing until I saw Chef Billy Parisi’s recipes for Blue Cheese & Ranch Dressing. WOW, what a difference! We eat a lot of salads & I make the Blue Cheese dressing once a week & it’s so easy to do. What a difference & it’s add’s a lot of delicious tastes to my salads…
This really is easy and delicious… family, friends, everyone loves it…. if you don’t have buttermilk, you can add a little distilled white vinegar to whole or 2% milk, let it sit, and it still works—though buttermilk is better.. you can tailor this to your own tastes (more or less blue cheese, more or less garlic, etc.) but the recipe as-written is fantastic.
I made all five of the dressings: Ranch, Thousand Island, Balsamic, Blue Cheese and Italian. I will not be able to buy store bought dressings again. These are off the chart!! Easy and DELICIOUS. Thank you.
This recipe was so good and so easy! I liked it much better than store bought for sure!
This is a Great recipe! Wondering if you also have a recipe for Hamade Creamy Garlic Dressing?
Made this tonight for a wedge salad wi/dinner and it was SoOoOo.InCrEdIbLy.GOOD! Thank you!
I became familiar with Chef Billy’s recipes recently and love watching how to’s on Facebook. Have you published a cookbook? I’d love to buy one! Thanks for all your great ideas. I have a few questions. I have a flat top stove and don’t use cast iron. Any ideas what to use instead? I also have Celiac disease and was wondering what to substitute in place of the bread you use in your meatloaf recipe? I’ve never seen gluten free bread like you use. Thanks again
No cookbook yet, may possibly be coming, though. I would substitute some gluten-free breadcrumbs possibly?
I also have a flat top stove and use enameled cast iron. Does not scratch.
Wow! So good! I love this recipe so much.