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This homemade blue cheese dressing recipe can be made in just 5 minutes—faster than a trip to the store! It has a thick, creamy texture and balanced, tangy flavor for the blue cheese dressing of your dreams.
When I want salad, I want a big, filling, fresh salad that’s topped with plenty of dressing.
With multiple people in the house, we of course have a fridge full of salad dressings, because everyone seems to love something different around here.
There’s fruit-infused vinaigrettes, a variety of ranch flavors, even homemade poppy seed dressing and thousand island. But there’s one style of bottled dressing you’ll never find in my fridge because I have to make it myself — blue cheese dressing.
Luckily, it only takes 5 minutes to make the best blue cheese dressing with the perfect texture and balance of flavors. Trust me, it’s easy to make and is way better than any bottled variety.
Why make your own blue cheese dressing?
I used to think I hated blue cheese dressing, but that’s because I’d only had the store-bought bottled kind.
I became fond of blue cheese many years ago when I was working part-time as a server at a local high-end steak house. One of my coworkers coerced me into trying their house-made blue cheese dressing.
I succumbed to the peer pressure and dipped the corner of carrot stick into the thick, creamy concoction. To my shock, it was delish and I was immediately a convert.
Eventually, I realized why the homemade stuff is so much better: You get a fresher, more robust flavor than the preservative-laden bottles. You can also get the perfect thick, creamy texture, making it as chunky or smooth as you like.
Plus, you get control over how funky you want it based on which type of blue cheese you use.
Trust me: If you have only had the store-bought stuff, try making it yourself. I bet you’ll be a convert, too.
What readers are saying
“Just made this recipe, and boy is it delicious! I ended up using smoked blue cheese, and heavy cream instead of milk, probably the best blue cheese dressing I’ve ever had, I don’t think I can turn back to the bottled stuff!! Thanks for the recipe!” -Nathan
“This is the best blue cheese dressing I have ever had. I added a drop of tabasco sauce to it and refrigerated it over night. Taste so much better the next day.” -Tammy
Jamie’s testing notes
- Use full-fat mayonnaise and sour cream and whole milk for the richest, creamiest dressing. But this recipe still tastes great if you need to swap in reduced-fat mayo, sour cream, and milk.
- Making this recipe with homemade mayonnaise really takes it over the top. If that’s not in your wheelhouse, use a good jarred brand, such as Duke’s.
- Control the level of “funk” by using different types of blue cheese. Not all blue cheese is created equal—some are milder, while others are more pungent. If you’re nervous about the dressing being too strong, start with a milder cheese.
- Make it as smooth or chunky as you like by leaving the cheese in larger chunks or breaking it into very fine crumbles. You can even blitz the dressing in a food processor if you want it to be super smooth.
What blue cheese should you use?
If you think all blue cheese is created equal, think again.
Blue cheese is a category of cheeses that include Penicillium mold cultures, creating blue-ish spotting or veining throughout the cheese. Blue cheeses can be made with cow’s milk, sheep’s milk, or goat’s milk and can range anywhere from creamy to crumbly.
Different types of blue cheese have different flavor profiles and “funk” levels. Choosing a milder cheese will make your dressing less tangy, while a more pungent variety will give it a stronger flavor. In general, soft/creamy blue cheeses have a milder flavor than harder, crumbly cheeses.
Some common blue cheeses you can find at many grocery stores and cheese shops include:
| Variety | Type of Milk | Texture | Flavor Strength |
|---|---|---|---|
| Danish Blue | Cow’s milk | Semi-soft, creamy | Mild |
| Gorgonzola | Cow’s milk | Varies; can be soft or firm | Mild (softer varieties are milder) |
| Stilton | Cow’s milk | Semi-soft or hard | Moderate |
| Maytag | Cow’s milk | Semi hard, crumbly | Strong |
| Roquefort | Sheep’s milk | Crumbly | Strong |
Ingredient notes and substitutions
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
To make this dressing, you will need:
- Blue cheese crumbles: If you can, I recommend buying a block of cheese and crumbling it yourself. Pre-crumbled cheese will work fine, but the flavor isn’t quite as fresh.
- Mayonnaise: Use regular mayo for the creamiest texture and richest flavor. Reduced-fat mayo works just fine, though.
- Sour cream: I prefer the flavor of sour cream over Greek yogurt in my blue cheese dressing. If you use yogurt, you may not need as much vinegar.
- Milk: You can use buttermilk in place of regular milk if you want extra tang.
- White vinegar: This adds tanginess. You can use fresh lemon juice, too.
- Worcestershire sauce: If you need a substitute, I would reach for soy sauce.
- Granulated sugar: Just a bit rounds out the flavor of the dressing. I promise it doesn’t make it sweet.
- Garlic powder: You don’t need much, but you will definitely notice if you leave this out. The flavor just isn’t the same!
You will, of course, also need salt and pepper.
If you like fresh herbs in your dressing, you can add some finely chopped fresh parsley and/or chives to taste.
Storage
Homemade blue cheese dressing only gets better as it hangs out in the fridge, so I recommend making it at least a few hours ahead if time if possible.
This dressing will keep in an airtight container in the refrigerator for up to a week. As with any homemade sauces or salad dressing recipes, this dressing will stay fresh longer if you only dip into it with clean utensils and keep your fingers out of it.
Blue cheese dressing serving suggestions
There are plenty of ways to enjoy your creamy blue cheese dressing.
Obviously it is perfect for salads and is the classic choice for pairing with iceberg lettuce in a wedge salad.
It’s also a perfect dip for wings, such as spicy chicken wings, or crudités. If you love it with your buffalo wings, try adding it to buffalo chicken sliders!
Frequently asked questions
This recipe makes a pretty thick dressing. If you want to thin it out, add another splash of milk. To thicken it up more, add a spoonful more mayo. I suggest starting with just a bit of each and adding more only if needed; you don’t want to take it too far and throw off the balance of flavors.
Yes. If you crumble your own cheese, you can make larger crumbles for a chunkier dressing. Also be gentle when mixing the cheese into the dressing base to keep from breaking the crumbles apart.
For a smoother texture, you can either use very fine crumbles or run the dressing through the food processor for a completely smooth dressing.
Homemade Blue Cheese Dressing
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon milk
- 1 teaspoon white wine vinegar or more to taste
- ¼ teaspoon Worcestershire Sauce
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- 2 ounces crumbled blue cheese 1/2 cup
Instructions
- Combine mayonnaise, sour cream and milk in small bowl; mix until smooth. Stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic powder until well blended. Fold in cheese.1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon milk, 1 teaspoon white wine vinegar, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon garlic powder, 2 ounces crumbled blue cheese
- Transfer to container with tight-fitting lid. Chill until serving time. Stir well before serving.
Notes
Ingredients
- This recipe is still incredibly tasty if you substitute in reduced fat mayonnaise and sour cream.
- The “funkiness” of the dressing will depend on what kind of blue cheese you use. Use a milder blue cheese for a milder flavor; use a more pungent blue cheese (such as Roquefort) for a stronger flavor.
Storage
- Store in a tightly sealed container in the refrigerator for 5-7 days.
Yield
- Makes 1 1/4 cups
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It takes too long to get to the recipe.
Hi Judy-
You can bypass everything by clicking the “Jump To Recipe” button at the top of each post. Hope this helps!
-Jamie