Chef John's Creamy Blue Cheese Dressing Recipe - Allrecipes.com
Chef John's Creamy Blue Cheese Dressing Recipe
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How to Make Blue Cheese Dressing
See how to make creamy homemade blue cheese dressing. See more
  • READY IN 3+ hrs

Chef John's Creamy Blue Cheese Dressing

Recipe by  

"A cheese grater and a wedge of frozen blue cheese is the secret behind a perfect creamy blue cheese dressing. Those larger chunks sink to the bottom and don't become one with sauce as they do with grated cheese."

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Ingredients Edit and Save

Original recipe makes 3 -1/4 cups Change Servings
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  • PREP

    20 mins
  • READY IN

    3 hrs 20 mins

Directions

  1. Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.
  2. Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.
  3. Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.
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Footnotes

  • Cook's Note:
  • Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the world's great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!
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Reviews More Reviews

Dec 28, 2013

I have never been a fan of bleu cheese dressing, NEVER! as in, I have been completely grossed out by the concept, the smell, the flavor, everything. After making this, consider me converted. I made this for a holiday family wing-stravaganza, mostly thanks, too, to Chef John's recipes & videos. Seriously, I couldn't be happier... great with wings, the celery & carrot-dipping, great with a wedge salad (with bacon, Chef John! can't forget the bacon!) In this recipe, the freezing and grating of the cheese is key. Thank you, Chef John! You've made my food world bigger and better.

 
Jan 23, 2014

Chef John, I have tried a few of your recipes and they never fail to please. This is a fantastic recipe. I followed it exactly except I was in a hurry and did not freeze the cheese. The dressing will be able to sit 6 hours before I serve it tonight with chipotle popcorn chicken. I can definitely see the advantage to freezing the cheese and will do so next time. I like all of the proportions of ingredients that you used they are all in harmony. Thank you for another great recipe!

 
Jan 08, 2014

I've been making blue cheese dressing for over 35 years using a recipe I developed. I decided to try this recipe and am truly impressed. This will be my go to blue cheese dressing from now on... I really like the freezing of the blue cheese and grating it into the dressing.

 
Nov 21, 2013

This is an awesome, awesome, awesome blue cheese dressing. I used Duke's olive oil mayo, light sour cream, and fat free buttermilk to reduce the calories, but I used regular blue cheese because low fat blue cheese is just WRONG in so many ways! I also splashed in around 1 tsp. of white wine vinegar in it because I always add that to my blue cheese dressing. With these changes I got the calories down to around 135 calories per 1/4 cup serving size. I did not miss any of the fat I cut out! Thank you Chef John for this great recipe.

 
Sep 30, 2013

I'm big on blue cheese dressing and don't particularly like the store bought kind (there is one brand that's decent) and I have yet to master the home made variety so I did a search and found this one (I will admit that the fact that he had "Chef" in his name kind of made him a bit more credible to me). Any way, I was surprised by some of the ingredients, mainly the buttermilk and the Worcestershire sauce. The recipe called for frozen blue cheese and although I didn't have any I still shredded what I had and it seemed to work fine (since I love blue cheese I used the entire cube which was 7 oz. and cut some chunks up and put it in there for a more chunkier taste). I let it sit for the 3 hours and took a taste and it is rather tasty. One thing I will do the next time I make it is cut back on the buttermilk amount. I realize that this is a salad dressing however it's a little bit *too* watery for my liking. I will definitely make this again and would recommend it to anyone looking for a good blue cheese recipe.

 
Jun 12, 2014

So good! The only change I made is that I left out th blue cheese and sprinkled it on the salad just before serving.

 
Feb 02, 2014

This was the one I've been looking for...just the right balance of flavors. I made it as a dip for buffalo cauliflower "wings" but it is fantastic on salads too.

 
Sep 19, 2013

I made this exactly as described. Grated the frozen blue cheese and it was wonderful. Letting the flavors meld overnight makes a huge difference! I used Costco's Kirkland creamy american blue cheese.

 

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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