Blue Cheese Dressing

How to Make Blue Cheese Dressing

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1. Put half of the blue cheese in a bowl with the buttermilk and mash it to a rough paste with a fork.

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2. Add the mayonnaise, sour cream, lemon juice, garlic, pepper and salt and whisk until smooth.

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3. Fold in the remaining blue cheese, leaving it in chunks, and the chives.

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4. Thin with a teaspoon of buttermilk at a time if you want a pourable dressing.

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5. Chill for 30 minutes before serving, so that the flavours settle.

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Tips for Making Blue Cheese Dressing

• Mash half the cheese and leave half in chunks. The mashed cheese seasons the whole dressing, and the chunks give the bites of sharp flavour.
• Taste before adding salt. Blue cheese and mayonnaise are both salty, and it usually needs very little.
• Use a cheese you like eating on its own. A mild Danish blue gives a gentle dressing, and Roquefort makes it sharp and complex.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Blue Cheese Dressing

• Buffalo wings
• Celery and carrot sticks
• Wedge salad

Storing & Reheating Blue Cheese Dressing

Keeps in a sealed jar in the fridge for up to 5 days. It thickens as it stands, so thin it with a splash of buttermilk. It does not freeze well.

Blue Cheese Dressing FAQ: Common Questions

Blue Cheese Dressing Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.