Reviewed: May 26, 2012

This is an outstanding blue cheese dressing, as is. I've made it a number of times for family gatherings and everyone raves about it. I've made it in strict adherence to the recipe, but I've also made a few tweaks on accident and with great success. I was out of dry mustard so used a mild dijon; I used 1 tablespoon. I also doubled the amount of Worcestershire sauce. Additionally, I used the refrigerated, chopped garlic in water. I used the equivalent of 1 glove of garlic plus add just a bit of garlic water. All of these changed thin out the dressing a bit, plus adds a smidge of acid to the mix.

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Kumquat

Reviewed: May 24, 2012

Not only was this terrific, but it kept well in the refrigerator, over a week!

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CHARLYM

Reviewed: May 23, 2012

Too thick, too much mayonnaise. The mayonnaise entirely overpowers blue cheese.

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nfer

Reviewed: May 11, 2012

As I always use recipes as a guideline rather than an exact blueprint; made this twice now. Once thinned w/heavy whipping cream (have used milk) to my liking. Also added a squeeze of lemon and two dashes of vinegar (once regular, then rice wine {as i was too lazy to get in my basement}). Using very fresh ground pepper is critical. As I'm reviewing I see that I omitted mustard & garlic, so I can image it'd be 5++ stars. Make ahead so flavors meld; serving for Mom's 75th b'day bash tomorrow on wedge salad w/crumbled bacon, diced red onion, chopped heirloom tomatoes, blue cheese crumbles & fresh cracked pepper. They'll love it; enjoy!

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RosiesMom

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: May 3, 2012

Wow. Seriously good. Also, the nutritional info is based on 3.33 tbl spoons, which is 1.67 times a normal label's serving - which means it's not actually any worse for you...but way more delicious.

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phoenix_merlyn

Reviewed: Apr. 29, 2012

Everyone has their own opinion but mine is WOW! First, you have to let this sit to "meld" the flavors. Im not sure why people say they only taste mayo...maybe you need a better blue cheese. I also have never had this "thin out". Not sure why others did..quality of ingredients maybe? This is my recipe I have used for years! Originally called "Chart House blue cheese" from a restaurant in NYC. Flavor increases as it sets! Original recipe calls for 1/3 tsp garlic powder, which I use. I only add salt after it sits because the blue cheese can be salty.

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Hapygrl

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

WOW- super impressed with this recipe. Very yummy, tastes exactly like my favorite dressing, thanks for posting!!

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Angie

Reviewed: Apr. 8, 2012

The best!!! My husband absolutely love this. No more jars for us.

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KEFIRA

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Peachtree City, Georgia, USA

Reviewed: Mar. 29, 2012

Yum

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Mesueme

Reviewed: Mar. 25, 2012

Oh, YUM. Way better than any of the major bottled brands. Still not quite as good as my favorite local restaurant blue cheese dressing, but it's a close second.

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