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.
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.
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!
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.
This dressing/dip is incredible! I made the full recipe w/o the buttermilk then separated the mixed ingredients into separate bowls. That way I could add the right amount of buttermilk to make a dip and a dressing to their proper consistencies. I served the dressing over wedge salads and served the dip with my own version of buffalo wings on NFL conference championship Sunday in January 2014. I also taught my guests Chef John's trick on how to eat a flat wing piece. It was the perfect football meal and everyone enjoyed it.
My husband stomped his feet and said why why do you have to mess with perfection ... I love your blue cheese dressing and I said because I like to try new recipes. It will be fine. He loved it. He said it is quite good and asked for another salad the next night. I can't wait to try it as written because I didn't have buttermilk. I made my own with milk and vinegar. I didn't have a block of blue cheese to grate. I had previously crumbled that I added in. It is really good with my substitutions ... can't wait to try it with the real stuff.
So good! The only change I made is that I left out th blue cheese and sprinkled it on the salad just before serving.
Excellent recipe! Could use a tad more salt for my taste. But the creaminess and flavor is exactly what I'm looking for in a high quality Bleu Cheese Dressing. Thanks, Chef John!
* 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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