Easy homemade version of the steakhouse Classic Blue Cheese Dressing that takes just 5 minutes to make. Fantastic on salads or as a dip!
My go-to salad dressing has always been a Classic Blue Cheese Dressing. Even as a little girl, my love for blue cheese was obvious. If you set a cheese board in front of me, I made a beeline for the blue cheese and would cut off a huge chunk for my plate. While other children were eating copious amounts of ranch dressing on everything, I would always refuse it and only use blue cheese dressing.
Even now, as an adult, I use an embarrassing amount of blue cheese on a weekly basis. To my defense, it’s not my fault that it’s so awesome sprinkled over roasted winter vegetables…and sautéed summer vegetables…and steak…and potatoes that are mashed, roasted, smashed, etc., and even fruit (hellllooo pears). It’s all so good.
As much I love blue cheese dressing, this recipe post almost didn’t come to fruition. I just didn’t think anyone would be interested in a salad dressing recipe.
Until the other day, when a friend of mine mentioned that she had no idea how to make a blue cheese, or any salad dressing, from scratch. At that point, I knew I had to write this post for her. Even if I get one person to make their own salad dressing, my work here is done.
Most of the blue cheeses in the large grocery stores are pre-cut and wrapped in plastic wrap so it’s hard to tell if it’s fresh or not. Here are some tips I’ve complied on how I select a fresh blue cheese:
1. If it’s pre-cut at the cheese counter, look for it in a wedge or chunk form (no pre-crumbled stuff please, that’s not very tasty)
2. Look for one whose creamy parts are whiter in color. If it is too yellow or shows any pinkish color, don’t get it.
3. Don’t buy if there is moisture or water trapped inside the packaging. If the cheese is mushy or watery, it’s probably not in the greatest shape.
4. Make sure there is no white mold growing on the rind or on any cut surface area of the cheese. Fuzzy is cute on kittens and puppies, but not so much on cheese.
5. Avoid a cheese that smells of ammonia. Cheese should never smell of ammonia. Actually, I don’t think anything should smell of ammonia, except for ammonia.
How to store & keep the cheese fresh for the best Classic Blue Cheese Dressing:
Plastic wrap is terrible for cheese because it doesn’t allow it to breathe. Once home, remove the cheese from the store’s plastic wrapping and rewrap in parchment or wax paper with a layer of plastic wrap loosely wrapped over it. Also, store it away from other cheeses because blues tend to be really friendly and like to share their mold with others.
I use a raw, creamy, mild blue cheese for this recipe (Roth Cheese Buttermilk Blue Cheese ), but any type of blue cheese will work. Just use what you like.
Enjoy this Classic Blue Cheese Dressing on your next salad or as a dip for raw veggies!
- 1 cup sour cream For a lighter dressing: substitute 1/2 cup plain yogurt and 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3/4 cup good quality blue cheese crumbled
- 1 tablespoon fresh lemon juice or vinegar
- 2 tablespoons whole milk or half & half add more for a thinner dressing
- 1/4 teaspoon white pepper
- salt to taste
- 1 tablespoon fresh chives finely minced (optional)
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Combine all ingredients in a small bowl. Mix well. Store covered in the refrigerator for at least 2 hours before serving, to let flavors meld.
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Store leftover dressing in a covered container and in the refrigerator for at least a week.
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