Homemade Blue Cheese Dressing is so creamy, so tangy, and can blow store bought blue cheese dressing out of the water any day. There’s a huge difference, and if you’re a blue cheese fan it’s definitely worth making your own. This is perfect for your favorite salads, having alongside hot wings, or dipping crunchy veggies in.
Are you a wedge salad fan?
Throughout my life, I have never given them much thought. I had this preconceived notion that I would be cutting into a giant ass piece of lettuce, just to scramble it 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.
Key Ingredients in Homemade Blue Cheese Dressing
Mayonnaise – This is the “base” of the dressing and the glue that holds it all together and makes it creamy.
Sour Cream – This cuts the richness of the mayo just enough, and it also contributes to the creaminess.
Blue Cheese – The star of the show, this earthy, sharp crumbly cheese
Lemon Juice – This is the acid that’s gonna balance the fat (mayo), as well as give it a little tang that goes perfectly with blue cheese, and it brightens the dressing.
Buttermilk – I use buttermilk here because, again, tang and to thin it out a little so it’s pourable. You can definitely use regular milk if you would rather or if you don’t have buttermilk on hand.
Worcestershire Sauce – I add it because it gives it a savoriness that compliments the blue cheese so well.
Salt – Salt enhances food’s natural flavors, add more to taste after it’s made.
Pepper – Another seasoning, add it to taste.
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.
How To Make Homemade Blue Cheese Dressing
It’s one of the easiest things you could make. Using a large wide mouth mason jar, I add the ingredients, twist the lid closed and shake. Shake and shake until it’s thoroughly combined. You may want to stick a spoon in the jar and do a swoop around the bottom once or twice to make sure there are no clumps sticking to the bottom. Then close it back and shake a little more until it’s completely combined.
At this point, check the consistency and add a little more milk if you need to, about 1/2 tsp. at a time.
A little goes a long way.
Trust me, I learned a long time ago that my “just a splash” of milk was enough to drown it and I ended up having to add more of everything else to get it back to dressing consistency.
As far as what jars to use, I love these Ball Mason Jars, and they come in different colors. They also make plastic lids now, which is what I use. These are much more conducive to repetitive opening and closing the jar and using it more like a condiment container rather than a jar that is sealed for canning and put up in a pantry.
There are also these wooden lids that are pretty trendy.
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 game changer because I don’t typically keep it in my fridge. Another little tip – you can also use buttermilk powder. I started using it to make powdered Ranch dressing and found that it comes in handy for other things, too.
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 –
Homemade Blue Cheese Dressing
Homemade Blue Cheese Dressing is so creamy, so tangy, and can blow store bought blue cheese dressing out of the water any day. If you're a blue cheese fan it's definitely worth making your own.
Ingredients
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tbsp buttermilk, more to thin dressing if needed
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tsp coarse black pepper
- 1 tsp salt
- 1/2 tsp sugar
- 4 ounces blue cheese
Instructions
- Combine all in a mason jar, cover tight with lid and shake until combined.
- Refrigerate at least two hours before serving.
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Nutrition Information:
Yield: 8 Serving Size: 2 tbspAmount Per Serving: Calories: 192Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 26mgSodium: 590mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 4g
The provided nutrition calculated may not always be accurate.
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Author
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Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer and brand ambassador. She has been published in several media outlets such as Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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This Post Has 2 Comments
Thank you, Julie! This dressing is a staple in my house!
I love a great wedge salad and like you thought it was just a big ole piece of lettuce! Super cold with this amazing dressing is what I’ll be enjoying!