Homemade Blue Cheese Dressing

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Are you a wedge salad fan?

Throughout my life, I have never given them much thought. I always felt like I would be cutting into a giant ass piece of lettuce, just to scramble the shit around trying to gather up the good stuff to make it taste like a real salad.

A few years ago I decided to make one at home because I was having friends over and one of them insisted I make one just to try it out. I made my blue cheese dressing, and adorned the wedge with onions, bacon, fresh cucumbers, tomatoes and blue cheese crumbles.

OMG, I should have done that a long time ago. It didn’t taste like a giant ass piece of lettuce!!!

I was so wrong. One thing about me, if I haven’t already shared, is that I tend to like my versions of most things. Of course, there are exceptions such as sushi, beef carpaccio, and probably other things I can’t think of at the moment.

The classic wedge salad was no exception. My speculation that it would be a mouthful of plain ass iceberg while chasing bacon pieces and onions rubbing them in dressing was just wrong.

Oh, so wrong. 

I have always had a love for blue cheese dressing, but I’m kinda picky when it comes to what’s on my salads.  In my opinion, getting the best quality blue cheese is important. 

It’s really easy to throw together and tastes much better than store-bought. 

Buttermilk versus regular milk really makes a difference. If you don’t have any buttermilk, just add a tsp of vinegar to a cup of milk – and voila – you have buttermilk. I cannot remember for the life of me who told me to do that years ago, but it was a life changer because I don’t typically keep it in my fridge. 

If you make this, let me know via FB, twitter, Instagram or send me an email! I would love to know whatcha think.

Here’s your printable – 

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Homemade Blue Cheese Dressing

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Ingredients

• 1 cup mayo
• 1 cup sour cream
• 1/3 cup buttermilk
• 1 tbsp Worcestershire sauce
• 1 tsp lemon juice
• 1 tsp coarse black pepper
• 1 tsp salt
• 1/2 tsp sugar
• 4 ounces blue cheese

Instructions

1. Combine all in a mason jar, cover tight with lid and shake until combined.
2. Refrigerate at least two hours before serving.

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