MAY I TELL YOU A LITTLE SECRET? I’m crazy about Blue Cheese Dressing. It’s my favorite dipping-sauce for everything from raw veggies to French fries. I prefer it to vinaigrette for dressing lettuce greens, especially if I’m drinking wine while eating those greens. (Unlike vinaigrette, blue cheese doesn’t kill the taste of wine.) My version of this sauce is both garlicky and lemony, and better than anything you can buy in a bottle:
Watch the video above to see all of the fine points for making your own Blue Cheese Dressing. Then scroll down for the photographic step-by-step and printable recipe. Hungry for more? Get my email updates.
Blue Cheese Dressing
Ingredients for about 2 cups of dressing
Special equipment: A food processor outfitted with the metal blade
1/2 cup buttermilk
1/2 cup high-quality mayonnaise
1 tablespoon freshly-squeezed lemon juice
1/2 – 1 teaspoon Worcestershire sauce
1 garlic clove, minced (or, use 1 teaspoon garlic paste)
Seasonings: a big pinch of salt, and several grinds of black pepper
4 – 6 ounces blue cheese, crumbled
1 tablespoon minced fresh parsley, divided
Optional: 2 Tablespoons sour cream (optional, for thickening)
1. Pour the buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, and the salt and pepper into the bowl of a food processor. Process until perfectly smooth — about 5 seconds.
2. Using a knife, cut the wedge of blue cheese into fat strips. Then, using your fingers, roughly crumble each strip.
3. Tip the cheese crumbles into the food processor, and pulse until blended. The cheese should retain some of its chunkiness.
4. Pour the dressing into a pretty serving bowl. If you want to thicken up the sauce, simply stir in the optional 2 tablespoons of sour cream.
5. Stir in half of the minced parsley; use the remaining parsley as a garnish for the finished dressing.
How amazing is this Blue Cheese Dressing? Well, let’s just say that if Lucille Ball and Vivian Vance were advertising it on television, I can assure you that Lucy — posing as “an average housewife randomly selected from the studio audience” — would gulp it down. Yes, it’s that amazing.
Covered and refrigerated, this Homemade Blue Cheese Dressing will remain fresh and wonderful for at least 5 days. Of course, if you’re like me, you will use up all of the sauce well before 5 days have passed. The sauce is delicious on raw veggies, lettuce greens, and even as a spread for a hamburger. (Who needs ketchup?)
Here’s the printable:
Homemade Blue Cheese Dressing
Ingredients
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/2 - 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced (or use 1 teaspoon garlic paste)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 4-6 ounces good quality blue cheese, crumbled
- 1 tablespoon minced fresh parsley, divided
- 2 tablespoons sour cream (optional for thickening)
Instructions
- Put the buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, salt, and pepper in the bowl of a food processor outfitted with the metal blade. Process until perfectly smooth -- about 5 seconds. Add the cheese, and pulse just until blended. The cheese should remain fairly chunky.
- Transfer the sauce to a bowl. If the sauce is too thin for its intended purpose (dipping, for instance), stir in the optional sour cream. Then stir in half the parsley. Garnish with the remaining parsley.
- When covered and refrigerated, the sauce will remain fresh and wonderful for at least 5 days. Enjoy as a dressing for salad greens, as a dipping sauce for crudité or crackers, or as a spread for a humble hamburger.
Marie says
Garlilc and buttermilk? And a comparison to the salad dressing that Lucy and Ethel sold? count me in!!!
Kevin Lee Jacobs says
Glad to hear that, Marie!
Susan Johnson says
ohhhhh can’t wait to try it. I love blue cheese dressing. Thanks
Erin says
I am always in search of the perfect blue cheese dressing recipe. Maybe this is it! My daughters love it when they find washed and crisped up romaine in the fridge. They grab a leaf of romaine, spoon on some dressing and then eat in hand.
Cary Bradley says
Hi Kevin! When I saw your title, I thought about my grandmother’s recipe which is the best I’ve ever had. Reading your description, I think it is really very similar, and sounds FABULOUS too! I am a blue cheese addict too, so I know from whence I speak ;)! Cannot wait to try your luscious-sounding recipe. Thanks for sharing! P.S. Are you enjoying standard-sized tomatoes yet? Just had our first and it was amazing! Have a great day, my friend.
S Lovina says
Hi Kevin, I love the paper towel around the lemon trick. I made the cream cheese frosting last week for a family reunion – it was a hit. Thanks!
Sheri Rice says
I love the paper towel trick, but I also have to sing the praises of Williams Sonoma’s lovely citrus juicer. It prevents seeds from falling in and also gets every last bit of juice. Yes, it costs $20, but it will last forever. http://www.williams-sonoma.com/products/chefn-citrus-juicer-press/
Kevin Lee Jacobs says
Susan & Erin – Blue cheese rocks!
Cary – As a matter of fact, I picked my first fully-ripened ‘Cherokee Purple’ just this morning. Enjoyed it sliced and topped with the leftover bluecheese dressing!
S Lovina – So glad to hear you tried — and liked — the cream cheese frosting.
Sheri – Looks like a gadget I should have. Will order! Thanks for the tip — and the link.
MicronCat says
on my way to EarthFare for blue cheese RIGHT NOW.
MicronCat says
DRATS! I came in here (to my computer, then to your website) to get your cream cheese frosting recipe, and you DISTRACTED ME with blue cheese. FOILED AGAIN! Now to go find the cream cheese recipe…
Kevin Lee Jacobs says
MicronCat – While you’re at it, grab some cheddar cheese, too. Then you can make my latest recipe — Classic Tomato Pie!
Amy Simonson says
Me too! I love blue cheese dressing on everything, especially with wine! This looks fabulous! Thank you!
MicronCat says
Hey Kevin – I’m sitting here eating a salad covered in your dressing. I used a smoked blue cheese instead of “plain” blue cheese. YUMMMMMMMMMMMMM!!!!! Thanks!
Kevin Lee Jacobs says
Hi Amy – I agree — blue cheese rules!
MicronCat – So glad you tried (and liked!) the dressing. I’ll bet it’s extra-extra delicious with smoked blue cheese.
melody says
And I’ll have an old fashioned to go with Aunt Martha’s dressing. Sounds delish!
Valerie C. says
My favorite dressing, now the best recipe. I’m certain it will be wonderful. Thanks for another great one!
Kevin Lee Jacobs says
melody – Do you remember that episode of I Love Lucy? I can’t remember if Lucy or Ethel ever said what, exactly, was in Aunt Martha’s dressing. All I know is that it was white…and that they were losing money on every bottle they sold!
Valerie C. – Great! I hope you’ll try the dressing when you have a chance.
Jody says
YUMMMMM I cant wait to try this. If I buy buttermilk, do you think I could freeze it in portions so I would always have it ready to go? I DO remember the I Love Lucy show, and I loved it!
One of my other favorites were when they were in Europe? and got to stompin the grapes for the vino 🙂
Thanks for the great recipe and the memories!
Kevin Lee Jacobs says
Hi Jody – You can freeze buttermilk for up to 3 months. Let thaw in the fridge and then shake vigorously before using.
Another option is to buy powdered buttermilk — then you can simply mix up what you need.
In an emergency you can add vinegar or lemon to regular milk to make something akin to buttermilk. But this, from reports I’ve read, is more suited to baking than fresh drinking, or for such things as Blue Cheese Dressing. Always better to use the real deal, either powdered or fresh!
Sean OBrien says
Made this early this morning and just had a taste. It’s delicious. I may have added just a tad too much garlic (it was a huge clove) so I will go a bit easier on that. I lightened it up a tiny bit by using reduced fat mayonnaise and greek yogurt instead of sour cream since that’s all I had.
Great recipe. You are right, I will never by store bought again.
By the way, the paper towel tip for squeezing lemons? Best cooking tip this year for me! Thank you!
Kevin Lee Jacobs says
Sean OBrien – Well, that is music to my ears. In truth, I used a large garlic clove, too. Gave the sauce a certain “zing.”
RA James says
Going to make it right now…definitely like it thick and I am trying to remember the substitute for buttermilk that someone once told me… thanks for the recipe!
lisa marie says
Thank you for this recipe. My Husband and I had a dinner party for 20 at our house for an annual Christmas party it was a hit. I had never tried to make it myself but it has always been one of our favorites. We served it over a tomato and onion salad with thick sliced hickory smoked bacon on top whole not crumbled. Amazing. I made it a day ahead i always think salad dressing needs to be made ahead to allow the flavors to come together. It will go into my recipe book to serve for my family and friends. Thank You again
Kevin Lee Jacobs says
Hi lisa marie – So glad you tried — and liked — the dressing. Your description of the salad made my mouth water!
Ryan R. says
Made this dressing for Super Bowl 47 party I had.
We used it as a dipping sauce for our wings. Was
Super yummy. Thanks for the great recipe.
Everyone at the party loved it!!
beth says
Thank you for this recipe! My life is crazy busy wiith twins, 2 cats, and a husband who was hungry and ready to eat! Dinner was done the salad made…..that is when I realized I was out of Blue cheese dressing, but I did have a nice wedge of Fresh Blue Cheese! I did a quick Google search and found your web site. I whipped up your fantastic dressing, I must admit I didn’t have any lemon and used powered buttermilk (as that’s what I had in the fridge) and it still came out great. Thank you Kevin!
The best part isn’t even this recipe……….Tomorrow night I’m making a red velvet cake for our local Police dept (where I’ve been a volunteer for many years) and didn’t have a cream cheese frosting recipe yet, and as I scrolled down to finish reading the blue cheese recipe I saw the link to your Decadent Cream Cheese Frosting which I will make in the morning. Thank you for saving my butt twice in one day!
pam says
Kevin….just found your website…..I made a dressing with mayo & sour crème, but made way too much! ….do you know if I can freeze it? thanks! and I will now be subscribing to your website!
Pam
Kevin Lee Jacobs says
Hi Pam – I don’t think this dressing will freeze well (because mayo doesn’t freeze well). In any event, I’m so glad you decided to sign up for my website updates!
Pam says
Great recipe!!! Love it with sticks of veggies. At least I don’t feel so guilty eating it! Thanks Kevin!
Jo Anne Dixon says
Ahhhhhhh…..Blue Cheese…..say no more…..love, love, love it! Will be trying this real soon…..
Cheryll says
Kevin, I have made this 4 times and I am so addicted to it. Love is all I can say.
Making it again tonight!
I served this dressing with wedge salad topped with real bacon and assorted heirloom tomatoes and it was the hit of the dinner!
Mattie says
Hands down the best blue cheese dressing I’ve ever had – anywhere.
This is from a friend that I shared half of a batch with: “Your dressing is killer!! and I set a really high bar on good blue cheese dressing”.
Kevin Lee Jacobs says
Hi Cheryll – Thank you. Hope you’ll forgive my long-delayed response!
Hi Mattie – So glad you enjoyed this dressing!
mlaiuppa says
I *love* this. I have always loved Blue Cheese dressing. It is how I judge a good restaurant, by their blue cheese dressing.
I love blue cheese dip and am disappointed you can’t get it any more. Not in little plastic containers and not in packets you can mix yourself. I used to love to eat it with Ruffles.
And now, I can’t find Kraft Roka Blue for my Christmas Cheeseball unless I are very lucky. Some little off brand grocery store in the north county occasionally has it but not last year. (I am still hoarding a few jars from two years ago.) Kraft only puts it out seasonally and now I think regionally. Soon it will be gone just like spiced apple rings and Royal Lunch Milk Crackers.
Now I have hope. I am going to make this and it if works out, I might be able to modify it for my cheese ball. And yes. Add a bit of sour cream ( or cream cheese) to thicken it up to make blue cheese dip.
Judy Brown says
We have recently changed from our usual cheese and crackers before dinner to vegetables and dip. I can’t wait until 6 o’clock to try this!
Thanks, Keven
Ps I am happily working my way through your cookbook. I recently made the Lemon Tart for a friends birthday. A hit!
Kevin Lee Jacobs says
Hi Judy – So glad you are enjoying the cookbook, and that you tried — and liked — the Lemon Tart!
Sarahkate says
Wow — this interesting recipe couldn’t have come at a better time! I’ve grown a bit bored with the two dressings that have been my go-to for quite a while – a standard french style vinaigrette and the asiago vinaigrette that is the alternate. I am not only going to immediately try your recipe but perhaps also in future try it with a roquefort and maybe also one more time with a Stilton just to evaluate flavor differences and just because I like to experiment, though I suspect the bleu cheese will continue to be the winner for the texture and “mouth feel” of the dressing. Thanks once again Kevin for your recipes – I love getting the e-recipes via email and have prepared many of those.
Honeybee says
Perfect. No need to say more.
Honeybee says
Update to previous comment:
It is so good I am making it again!