Blue Cheese Dressing

Tammy | Chez Nous
by Tammy | Chez Nous
2 cups
20 min

I used to think I didn't like Blue Cheese so obviously, I didn't think I liked Blue Cheese Dressing on salad. Although I usually think that the flavor is overpowering, I'm willing to concede that perhaps I hadn't tasted the right varieties in the past or maybe my tastes have matured. Because now I'm a big fan!

So the cheese is the basis of this whole thing, right? The other ingredients just provide the saucy bit to distribute the blue cheese throughout the salad. We're talking buttermilk, sour cream, and mayonnaise … and some vinegar to add to all the tangy-ness. Because of the usual pungency of blue cheese, this recipe calls for less cheese, but if you want more, you should definitely add it! It's really pretty simple.

There are so many varieties of blue cheese that it makes my head spin trying to decide which one to use. Danish blue cheese is well-known, as is Stilton from Britain and Gorgonzola from Italy. We can't forget about Roquefort from France which is supposed to be the origination of the cheese. It is said that Charlemagne called it the fromage des rois and des papes … the cheese of kings and popes! There are lots of artisans making their own varieties as well so there is plenty of choice. It just means that you'll have to taste plenty to find your own favorite.

What's your favorite way to eat salad with blue cheese dressing? Just on plain greens? Or do you like it on Cobb Salad? A fellow blogger just posted it to be used on a Classic Wedge Salad. Does that suit your fancy?

Blue cheese dressing is usually served with  Buffalo Wings, but I think my favorite is with steak. Blue cheese stands up so well to beef and the freshness of the greens and vegetables. It all comes together so beautifully.

Recipe details
  • 2  cups
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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  • ⅓ cup buttermilk
  • 2 ounces blue cheese crumbled
  • ⅓ cup + 1 Tablespoon Sour cream
  • ¼ cup mayonnaise
  • 4 teaspoons white wine vinegar
  • ¼ teaspoon granulated garlic
  • Salt and pepper to season
  • ½ teaspoon coconut palm sugar (See Notes)

Add the blue cheese to the buttermilk and use a fork to mash it together.
Add all the other ingredients and mix thoroughly.
Pour into a jar and refrigerate for at least four hours.
Serve with your favorite salads, Buffalo Wings, or steak.
  • I use Coconut Palm Sugar because it has a low glycemic value. However, use whatever sweetener you prefer.
Tammy | Chez Nous
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