Chef John's Creamy Blue Cheese Dressing

Chef John's Creamy Blue Cheese Dressing

18
Chef John 15581

"A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and don't become one with sauce as they do with grated cheese."

Ingredients 3 h 20 m {{adjustedServings}} servings 214 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.
  2. Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.
  3. Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.
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Footnotes

  • Cook's Note:
  • Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the world's great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!
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Reviews 18

  1. 22 Ratings

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~Severed*Consciousness~
12/28/2013

I have never been a fan of bleu cheese dressing, NEVER! as in, I have been completely grossed out by the concept, the smell, the flavor, everything. After making this, consider me converted. I made this for a holiday family wing-stravaganza, mostly thanks, too, to Chef John's recipes & videos. Seriously, I couldn't be happier... great with wings, the celery & carrot-dipping, great with a wedge salad (with bacon, Chef John! can't forget the bacon!) In this recipe, the freezing and grating of the cheese is key. Thank you, Chef John! You've made my food world bigger and better.

Jackie
11/21/2013

This is an awesome, awesome, awesome blue cheese dressing. I used Duke's olive oil mayo, light sour cream, and fat free buttermilk to reduce the calories, but I used regular blue cheese because low fat blue cheese is just WRONG in so many ways! I also splashed in around 1 tsp. of white wine vinegar in it because I always add that to my blue cheese dressing. With these changes I got the calories down to around 135 calories per 1/4 cup serving size. I did not miss any of the fat I cut out! Thank you Chef John for this great recipe.

FarmChef
1/23/2014

Chef John, I have tried a few of your recipes and they never fail to please. This is a fantastic recipe. I followed it exactly except I was in a hurry and did not freeze the cheese. The dressing will be able to sit 6 hours before I serve it tonight with chipotle popcorn chicken. I can definitely see the advantage to freezing the cheese and will do so next time. I like all of the proportions of ingredients that you used they are all in harmony. Thank you for another great recipe!