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IG4398Blue Cheese Dressing
My classic all-rounder Blue Cheese Dressing. Creamy enough to toss through salads and drizzle on a wedge salad, thick enough to use as a dipping sauce for veggie stick, crackers and potato wedges. You can also use it for wings, steak, roasted veg, drizzling over pizza and, well, anything you want a little blue cheese hit!I like to use a combination of both mayonnaise and sour cream to keep the dressing thick and…
Full recipe · IG4398
Blue Cheese Dressing
What you need
Ingredients
- 120g / 3 oz Roquefort, or other creamy blue cheese (- about 1 lightly packed cup when crumbled (Note 1))
- 1/4 cup whole-egg mayonnaise ((Note 2))
- 1/4 cup sour cream
- 1/2 cup buttermilk (, plus more as needed (Note 3 for substitute))
- 1/2 tsp garlic powder
- 2 tsp apple cider vinegar (, or lemon juice)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1/2 tsp Worcestershire sauce ((good to add if using mild flavoured blue cheese))
In the correct order
Instructions
- Mash - Put the blue cheese in a bowl and mash with a fork until it's crumbly (blue cheese is soft so it's easy).
- Whisk - Add the remaining ingredients and whisk vigorously for about 15 seconds so the blue cheese blends in. There will be some little lumps - this is normal. Desirable! Lovely little pops of blue cheese (for completely smooth, see Note 4 ).
- Thickness - This dressing is pretty thick, ideal for dipping, and clings well to leafy greens. To loosen, add a little bit more buttermilk.