Recipe by Chef John
"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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ground black pepper
salt, or to taste
cayenne pepper, or to taste
frozen blue cheese, grated
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.
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!
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.
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.
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.
So good! The only change I made is that I left out th blue cheese and sprinkled it on the salad just before serving.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Creamy Blue Cheese Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 193
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