MAY I TELL YOU A LITTLE SECRET? I’m crazy about Blue Cheese Dressing. It’s my favorite dipping-sauce for everything from raw veggies to French fries. I prefer it to vinaigrette for dressing lettuce greens, especially if I’m drinking wine while eating those greens. (Unlike vinaigrette, blue cheese doesn’t kill the taste of wine.) My version of this sauce is both garlicky and lemony, and better than anything you can buy in a bottle:
Watch the video above to see all of the fine points for making your own Blue Cheese Dressing. Then scroll down for the photographic step-by-step and printable recipe. Hungry for more? Get my email updates.
Blue Cheese Dressing
Ingredients for about 2 cups of dressing
Special equipment: A food processor outfitted with the metal blade
1/2 cup buttermilk
1/2 cup high-quality mayonnaise
1 tablespoon freshly-squeezed lemon juice
1/2 – 1 teaspoon Worcestershire sauce
1 garlic clove, minced (or, use 1 teaspoon garlic paste)
Seasonings: a big pinch of salt, and several grinds of black pepper
4 – 6 ounces blue cheese, crumbled
1 tablespoon minced fresh parsley, divided
Optional: 2 Tablespoons sour cream (optional, for thickening)
How amazing is this Blue Cheese Dressing? Well, let’s just say that if Lucille Ball and Vivian Vance were advertising it on television, I can assure you that Lucy — posing as “an average housewife randomly selected from the studio audience” — would gulp it down. Yes, it’s that amazing.
Covered and refrigerated, this Homemade Blue Cheese Dressing will remain fresh and wonderful for at least 5 days. Of course, if you’re like me, you will use up all of the sauce well before 5 days have passed. The sauce is delicious on raw veggies, lettuce greens, and even as a spread for a hamburger. (Who needs ketchup?)
Here’s the printable:
Homemade Blue Cheese Dressing
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1/2 - 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced (or use 1 teaspoon garlic paste)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 4-6 ounces good quality blue cheese, crumbled
- 1 tablespoon minced fresh parsley, divided
- 2 tablespoons sour cream (optional for thickening)
- Put the buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, salt, and pepper in the bowl of a food processor outfitted with the metal blade. Process until perfectly smooth -- about 5 seconds. Add the cheese, and pulse just until blended. The cheese should remain fairly chunky.
- Transfer the sauce to a bowl. If the sauce is too thin for its intended purpose (dipping, for instance), stir in the optional sour cream. Then stir in half the parsley. Garnish with the remaining parsley.
- When covered and refrigerated, the sauce will remain fresh and wonderful for at least 5 days. Enjoy as a dressing for salad greens, as a dipping sauce for crudité or crackers, or as a spread for a humble hamburger.