Ditch the bottle dressing and make a rich, creamy blue cheese dressing at home in minutes! Chances are you already have everything you need in your fridge!
BE PICTURED IN; CHARACTERIZED IN:
I’ll just say it: cheese is my favorite food group. and blue cheese is my gold standard. It’s salty and strong and just a little smelly. These words are music to my ears.
And I don’t want to be bossy, but it shouldn’t be for you either. (Okay, I’m being bossy.) The ingredients for this dressing are whisked together in a bowl in practically no time, and the resulting dressing is so much creamier and tangy than store-bought brands. It’s a win-win situation!
What is the best blue cheese for salad dressing?
A dry, crumbly cheese (as opposed to creamy) that’s also heavily flavored and not overly mild works best in this salad dressing. Cheeses like Maytag Blue, Stilton, Roquefort, and dry Gorgonzola are all good choices.
How long does the bandage last?
Store the dressing in the refrigerator for up to five days.
The Classic Wedge Salad with Iceberg Lettuce is an all-time favorite with blue cheese dressing. Bold or crunchy veggies like romaine lettuce, kale, endive, and radicchio keep well with this flavorful dressing. Try it on this mixed leafy greens salad with grapes and walnuts. It would also be delicious with chilled, cooked green beans or on top of a BLT or Cobb salad.
More Homemade Salad Dressings!
- Creamy, tangy and sweet Thousand Island is always a win!
- More of a ranch dressing person? No problem, we are here for you!
- Get herbs with this Green Goddess Dressing!
creamy blue cheese dressing
ingredients
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1 tablespoon finely chopped shallots
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2 tablespoons white wine vinegar
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2 teaspoons lemon juice
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1/2 cup mayonnaise
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1/3 cup buttermilk
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1/2 cup crumbled blue cheese (about 2 1/2 ounces)
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1 teaspoon chopped chives (optional)
method
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Marinate shallots:
In a bowl, stir together the shallots, vinegar, lemon juice, salt and pepper. Let sit for 10 minutes to soften the flavor of the shallots.
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Add remaining ingredients:
Stir the mayonnaise and buttermilk into the vinegar and shallot mixture. Add the cheese and mash any large chunks down the side of the bowl (you still want some smaller crumbles). Stir in chives, if using.
Store in the refrigerator for up to 5 days.
