Blue Cheese Dressing

Pro tips

• Pulse the blue cheese separately first, then fold into the creamy base by hand for chunky texture; over-processing creates paste.
• Use room-temperature ingredients for better emulsion; cold sour cream and mayo can result in a separated, grainy dressing.
• Let the dressing sit 15 minutes before serving to allow flavors to meld, especially the lemon and Worcestershire notes.
• Taste before adding salt—blue cheese and Worcestershire are already salty, so adjust gradually.

Substitutions

• Sour cream → Greek yogurt (tangier, slightly thicker)
• Buttermilk → milk mixed with lemon juice or white vinegar (similar acidity and tang)
• Fresh chives → fresh parsley or green onion (milder onion flavor)
• Worcestershire sauce → soy sauce or anchovy paste (umami depth)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving if separated.

Equipment

food processor

Can I make blue cheese dressing ahead of time?

Yes, prepare it up to 3 days in advance and store in an airtight container in the refrigerator. Stir before serving if it separates.

What can I use instead of buttermilk?

Mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes, or use plain yogurt for tanginess.

How do I make it thinner for salad versus thicker for dipping?

For salad dressing, add more buttermilk 1 tablespoon at a time. For a dip, use less buttermilk or none.

Is this dressing dairy-free?

No, this recipe contains mayonnaise, sour cream, buttermilk, and blue cheese. Use dairy-free alternatives for each ingredient to adapt it.

Can I use a blender instead of a food processor?

Yes, a blender works well and may create a slightly smoother texture, though a food processor is ideal for controlling chunkiness.