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July 1, 2023

Homemade Blue Cheese Dressing Recipe

Homemade Pantry Condiments, Soups or Salad & Dressing

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Slice of Blue Cheese on Wooden Table

You can make your own blue cheese dressing with just a few ingredients and just under 10 minutes. I’m sure it will tastes even better than store-bought. It’s true, you either love blue cheese or you can do without it. My husband, Stan, is staunchly on the “love it” side of things. There are so many reasons he loves this dressing; it’s creaminess from the Bleu cheese and the fact that he loves selecting  the type of blue cheese – Gorgonzola or Roquefort. The buttermilk in this recipe gives the dressing a little tang, and the sour cream and mayonnaise make it thick and creamy.

Blue Cheese Dressing

There are so many reasons he loves this dressing; it’s creaminess from the Bleu cheese and the fact that he loves selecting the type of blue cheese – Gorgonzola or Roquefort. The buttermilk in this recipe gives the dressing a little tang, and the sour cream and mayonnaise make it thick and creamy.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 tablespoons

Equipment

  • 1 Blender or Food Processor

Ingredients
  

  • 1/2 cup Full-Fat Plain Greek Yogurt or Sour Cream
  • 2 tbsp Buttermilk
  • 2 Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dry Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 clove Garlic (finely minced or 1 tsp Garlic Powder)
  • 1/2 cup Package Blue Cheese (finely crumbles, or 5 ounce)

Instructions
 

  • Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, you can combine all ingredients in a food processor or blender and pulse until desired consistency.
  • Once thoroughly mixed, stir in the crumbled blue cheese.
  • Taste and adjust the seasoning with salt and ground black pepper if necessary.
  • Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours. Anytime afterwards it’s creamier and more delectable.

Notes

If you don’t have any buttermilk:
Make your own! Especially when you only need a few tablespoons. Just add one tablespoon of lemon juice or vinegar to one cup of milk and let it sit out at room temperature for about 10 minutes. If you need more than a cup, just keep the ratios the same. 
Remember — it’s not a true ‘buttermilk’, but it will be an adequate substitute in whatever recipe calls for buttermilk.
Ingredient Notes: 
Worcestershire sauce 
is a fermented condiment made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic, and other seasonings. The flavor is savory and sweet with a distinct tang provided by the vinegar. The most common form of Worcestershire sauce is not appropriate for a vegetarian or vegan diet and cannot be used in a kosher meal that includes meat. Depending on the brand, it may or may not be gluten-free.
Gluten-free Worcestershire: The popularity of gluten-free diets may be one reason that the U.S. version of Worcestershire sauce is made with distilled white vinegar rather than malt vinegar, which contains gluten. To be sure your Worcestershire sauce is gluten-free, check the label.
Vegetarian or Vegan Worcestershire Sauce: The anchovies in the original recipe for Worcestershire sauce are eliminated for vegan or vegetarian versions. This will usually be prominently displayed on the label. 
Low Sodium: Lea & Perrins and some other brands produce versions lower in sodium for those on a low-sodium diet or who simply don’t like things as salty.
Notes
Annie’s has a good vegetarian Worcestershire sauce if you eat meatless.
Use a fork to smash down any big chunks of blue cheese—you want the blue cheese flavor to be in the entire dressing.
Best use for homemade blue cheese dressing? There are so many ways to use this bleu cheese dressing! 
On a classic iceberg wedge salad, a grilled buffalo chicken salad, Buffalo wings  or any other salad hearty enough to support the strong flavor of the blue cheese.
What Are the Different Types of Blue Cheese?
When it comes to selecting a blue cheese, there are actually a few different choices.
Roquefort blue hails from southwestern France. It’s made from sheep’s milk, unlike most other blue cheese, and is the strongest flavored. It is soft and crumbly.
Stilton comes from one of three British counties: Derbyshire, Leicestershire, and Nottinghamshire. It’s made from local cow’s milk only and has to rise to the standard set by governing boards to be sold as Stilton. It is relatively firm for blue cheese and its intensity falls between Roquefort and Gorgonzola.
Gorgonzola comes from Northern Italy and is a favorite in the United States. It is made from cow’s milk and has the mildest flavor of the three most prominent blues. Gorgonzola is used as a spread on crackers because of its creamy character. It’s also good for melting in pasta dishes and risotto.
American blue cheese, while not historically placed in the same category as the big European varieties, is coming into its own. All are made from cow’s milk, and some types you might find are Point Reyes Blue (California), Hook’s Blue Paradise (Wisconsin), Great Hill Blue (Massachusetts), and Oregon Blue (Oregon).

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