This homemade blue cheese dressing is a creamy blend of mayonnaise, sour cream, buttermilk and blue cheese, all mixed with a variety of seasonings. The absolute best salad dressing that takes just minutes to make.
When I need a dip for homemade buffalo wings, or a creamy counterpart to a green salad, I whip up a jar of this homemade blue cheese dressing. It is so much better than any store bought dressing I’ve tried!
I am not a huge fan of bottled salad dressings, so I make my own whenever possible. This blue cheese dressing is full of rich and savory flavors, and I make it almost every week to serve with salad, or as a dipping sauce for fries, veggies and wings.
How do you make blue cheese dressing?
Start by placing mayonnaise, sour cream, buttermilk, blue cheese, seasonings, minced shallot and fresh parsley in a bowl. Whisk to combine. Use the dressing immediately, or refrigerate in a jar or an airtight container.
Types of blue cheese
This is a simple recipe with minimal ingredients, so the type of blue cheese you choose really matters! I recommend skipping the tub of blue cheese crumbles and buying a wedge of cheese to crumble yourself. The crumbles of cheese are often coated with anti caking agents and are not as flavorful or creamy.
- Gorgonzola: This is an Italian blue cheese that is made from cow’s milk. It tends to be a little less pungent than some of the other varieties and is a good choice for this dressing. Be sure to get a hard gorgonzola that can be crumbled, not a gorgonzola dulce which is soft and will not crumble well.
- Roquefort: A French cheese made with sheep’s milk that has a rich, creamy flavor and will make a great salad dressing.
- Maytag: This variety of blue cheese is made in American with cow’s milk. It has a stronger flavor which pairs perfectly with the creamy elements in this dressing, and some people even taste a hint of lemon in this cheese.
- Danish: A cheese that originated in Denmark that is made with both cow’s milk and cream, and has a milder flavor.
Tips for the perfect dressing
- I like the flavor of the fresh shallot which is like a cross between garlic and onion. If you don’t have a shallot on hand, you can use 1/4 teaspoon each of dried onion powder and dried garlic powder instead.
- You can use light mayonnaise and light sour cream to save a few calories if you prefer. I’ve used this method before with great results.
- I recommend using about 1/2 cup of dressing for a family sized salad. I often serve the dressing over greens with tomatoes, cucumber, carrots and croutons.
- You can refrigerate any leftover dressing, but I do not recommend freezing it, as it can get watery when thawed.
How long will blue cheese dressing last in the fridge?
This dressing will stay fresh in the refrigerator for up to 5 days. Be sure to store it in an airtight container or sealed jar for best results.
This dressing is fabulous as-is, but you can add other flavors to make it your own.
- Herbs: Add an assortment of fresh herbs to create a dressing with both blue cheese and ranch flavors. I recommend trying 1 tablespoon each of fresh dill and chives.
- Bacon: You can never go wrong with bacon! A local restaurant serves a bacon ranch dressing. I tried adding bacon to my blue cheese dressing and loved the end product.
- Spices: Kick things up a notch with a little cayenne pepper for heat, smoked paprika for a complex flavor, lemon pepper for citrus notes or Cajun seasoning for a zesty dressing.
If you’re a blue cheese lover, you will adore this amazingly delicious dressing that can be used in so many different ways.
More homemade sauces to try
Blue Cheese Dressing Video
Blue Cheese Dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 2/3 cup buttermilk
- 1 tablespoon shallot finely minced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons lemon juice
- 2/3 cup blue cheese crumbled
- 2 tablespoons parsley chopped
- Place all the ingredients in a bowl and stir to combine. Cover the bowl and refrigerate for 30 minutes.
- Use right away, or transfer to an airtight container or jar and store in the refrigerator for up to 5 days.