Blue Cheese Dressing

July 9, 2025

Blue Cheese Dressing - kvalifood.com

A thick, chunky dressing built on mayonnaise and sour cream with crumbled blue cheese folded in. It originated in the US, probably in the 1950s or 60s alongside the rise of buffalo wings. The hallmark of a proper blue cheese dressing is the texture - some cheese mashed into the base for body, the rest left in visible chunks. Use less buttermilk for a thick dip (wings, vegetables) and more for a pourable salad dressing.

Ingredients

Makes ca. 350 ml

120 ml mayonnaise
120 ml sour cream
90 g crumbled blue cheese
2-4 tbsp buttermilk, adjusted for thickness
1 tbsp fresh lemon juice
1/2 tsp Worcestershire sauce (optional)
1/4 tsp fine salt
1/4 tsp freshly ground black pepper
1 tbsp minced fresh chives (or flat-leaf parsley), optional

Directions

Stir together the mayonnaise, sour cream, lemon juice, Worcestershire sauce (if using), salt, and pepper in a bowl until smooth.
Add the crumbled blue cheese. Use the back of a spoon to press about a third of the crumbles into the base - this gives the dressing body and distributes the cheese flavor. Leave the rest as visible chunks.
Stir in buttermilk one tablespoon at a time until you reach the consistency you want.
Fold in the chives or parsley if using.
Cover and refrigerate for at least 1 hour before serving. The flavor improves after several hours and is best the next day.

Notes

The blue cheese you choose determines the character of the dressing. Danish blue and Gorgonzola dolce are milder; Roquefort and Stilton are more assertive.
For a richer dressing, use homemade mayonnaise.
For a steakhouse-style version, add 1/2 tsp garlic granules and 1/2 tsp sugar to the base.
The dressing thickens in the refrigerator. If it becomes too thick after resting, stir in a splash more buttermilk.
Keeps tightly covered in the refrigerator for up to 5 days.