Basic, Bang Up Blue Cheese Dressing

October  4, 2022
8 Ratings
  • Prep time 10 minutes
  • Makes 1 1/2 cups
Author Notes

For the longest time, I thought I didn't like blue cheese dressing. I'd had too many disappointing versions, often served alongside Buffalo Wings. Those ones hit you in the face with an overpowering funk of cheese, and a consistency that could only be described as weirdly plastic. Then I was introduced to the Iceberg Wedge; the perfect balance of crunch, fat and cool, bold with a proper blue cheese dressing, and the recipe was forever redeemed.

Blue cheese dressing can, and should be, brash yet still refined. Gutsy with cheese, bright with vinegar, mollified with a hint of sweetness that’s bolstered by the richness of the mayonnaise and sour cream. It should have body without unnecessary weight.

I've said it elsewhere before, but I think it can be repeated: as silly as it sounds, blue cheese dressing is an art more than a science. There are variables to consider and balance, ones that can't be pinned down to hard and fast rules: the pungency and the moisture of the cheese, the astringency of the particular vinegar, the consistency of the sour cream and buttermilk. As such, the quantities here should be viewed only as guidelines to steer you in the right direction.

It is best to consider the intended use for the dressing when tweaking both the texture and seasoning. Also, I don’t recommend adding the hot sauce until use, if you're using it, or the dressing will turn pink. It’s not a tragedy, but not a look I’m fond of and, what’s more, letting the heat perforate the richness of the dressing keeps things especially interesting.

I’ve taken to making thicker blue cheese dressings to slather on grilled steak. As a condiment, the fat adds even more oomph to the meat, and the cheese has more than enough personality to stand up to some char. Made well, it’s undeniably good with crispy chicken wings, too. A moderately luxe version is just the thing for those beloved chunks of iceberg lettuce, and I make a light, velvety rendition to drape wedges of juicy peach, or to dress arugula tossed with fresh corn off the cob. —Tara O'Brady

What You'll Need
  • 4 ounces blue cheese, crumbled
  • 2/3 cup mayonnaise
  • 1/4 cup sour cream or thick yogurt
  • 1/4 cup buttermilk, shaken well
  • 1 tablespoon white wine vinegar
  • 1 teaspoon runny honey
  • 1 tablespoon minced fresh chives, scallions, or garlic scapes
  • 1 pinch freshly ground black pepper
  • 1 dash Caynne-based hot sauce, dried red pepper flakes, or chili oil, to serve (optional)
  1. If you like a smooth dressing, grab a medium bowl and mash the blue cheese into the mayonnaise with the back of a fork. If a chunky dressing is preferred, keep the blue cheese aside and proceed to step 2.
  2. Mix the mayonnaise with the sour cream, most of the buttermilk, and all of the vinegar and honey.
  3. Add the chives to the bowl, along with the blue cheese, if making the chunkier style. Fold to combine, and season with pepper. Taste for seasoning, adding more buttermilk, vinegar, honey and pepper, as necessary.
  4. You can use the dressing right away but I think it's even nicer after a day in the fridge, which gives the flavors a chance to round out. The dressing will thicken as it sits, but can be thinned with a few drops of water. Serve with a dash of hot sauce. Keep any leftover dressing in an airtight container in the fridge, and use up in a few days.

See what other Food52ers are saying.

  • robin lewis
    robin lewis
  • Larkin O'Toole
    Larkin O'Toole
  • Megan Town
    Megan Town
  • catalinalacruz
  • Tara O'Brady
    Tara O'Brady
Food writer and creator of the site Seven Spoons. Author of the bestselling cookbook of the same name (Ten Speed Press and Appetite by Random House). Food columnist for The Globe and Mail.

11 Reviews

Linda D. May 20, 2023
This dressing is absolutely fabulous, Tara. Had to sub a garlic clove as I didn't have scallion, chive, or garlic scape. Same with the white wine vinegar. Did not have so used white vinegar. And based on comments, went with the Agave over honey. Again, fabulous! Thank you!
robin L. April 9, 2015
Thumbs up from my husband and young son. It did help to taste and (for me) to splash more buttermilk in, and to let it sit for about an hour so the flavors could meld. Yum.
Larkin O. January 27, 2015
I pinned this recipe a year ago, without even looking at it. I told myself, as I always do, that I would get to eventually. Isn't that the point of pinterest - Pin Now, Test Someday?

But now I could kick myself for depriving myself of this recipe (and the blog entry)for an entire year of life. We have two very important things in common, an O apostrophe surname and thoughts re: blue cheese dressing- and it's always nice to know there are others like me out there.

Thank you for sharing.
Megan T. December 2, 2014
Delicious! This went wonderfully on a chicken cobb salad, can't wait to make it again (and again)!
Greg August 14, 2014
You mentioned making versions of this recipe. When thickening it do you add less buttermilk, more sour cream/mayo? More cheese?
Tara O. August 14, 2014
Hello Greg! It depends on what I have on hand, and what I'm intending as the use. Most often, I just use less buttermilk. For something that I think can carry the richness (burgers fall into this category), I would go for extra sour cream or mayo. Hope that helps!
Greg August 14, 2014
Thanks for the tip. Can't wait to give it a whirl.
catalinalacruz October 8, 2013
Wonderful dressing! A dribble of agave nectar was substituted for the honey with great results. Thank you, Tara.
Nomnomnom August 24, 2013
Any thoughts about how long this will keep refrigerated? One week, maybe? And do you suppose it would work with creme fraiche in place of the sour cream? I keep creme fraiche in the house but not sour cream normally. Thanks! This recipe looks great.
Tara O. August 25, 2013
Hello! I'm comfortable keeping it in the fridge for a week or so, but that's based only on personal experience. As for the crème fraîche, I'm sure it could be used, though you'll want to adjust the seasoning accordingly (since it is not as tangy as sour cream, you might need to up the vinegar). Please report back if you give it a try!
GourMel May 19, 2014
Ditto on the sour cream. Do you think greek yogurt would work?