This is based purely on a hunch and not any fact-based evidence, but I have to imagine bleu cheese dressing is a wholly American thing. We Americans have a knack for taking something decadent and making it even more decadent (and adding mayonnaise). But I'm not mad about it. Bleu cheese dressing is just SO good and really nothing beats fresh, scratch-made. If you've never made your own, trust me and do it. It's so easy, you likely have most if not all of the ingredients on hand, and you'll never see life (or bleu cheese dressing) the same way again.
Just a few, simple ingredients plus creamy, pungent, tangy bleu cheese and voila! You have homemade dressing that can be used as a veggie dipper, an accompaniment to your favorite chicken wings, or my favorite-- on a cobb or wedge salad. If I'm going to go through the trouble to prep all of the ingredients for a legit cobb salad, you better believe I'm going the extra (and simple) step to make homemade bleu cheese dressing.
Short and sweet. That's this post. Check out the recipe below and try making your own dressing for your next salad. I promise you it'll be worth it.
Scratch-Made Bleu Cheese Dressing
Makes ~ 1 cup of dressing
Prep time: 5 minutes | Idle time: 30 minutesClick the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
3 TB buttermilk (see recipe notes for alternative)
3 TB sour cream
3 TB mayo
2 tsp. white vinegar
2-3 oz. bleu cheese (amount depends on how chunky you like your dressing)
1/8-1/4 tsp. garlic powder (to taste)
Salt and pepper to taste
Directions:
In a medium-sized mixing bowl, whisk together the buttermilk, sour cream, mayo, white vinegar, a pinch of salt and pepper, and 1/8 tsp. garlic powder until everything is fully combined.
Add the crumbled bleu cheese and give it a good stir. Check for seasoning and add more salt, pepper, and garlic powder as desired.
Cover and place in the refrigerator for at least 30 minutes before serving so flavors can marry.
Keeps in fridge with an airtight seal for as long as the ingredients inside it are good (ie: the earliest expiration date of any of the ingredients).
*Recipe notes + Variations*
If you don't have buttermilk or don't want to buy it for just one recipe, you can can use half and half or heavy cream instead. If you use the alternatives, add an extra 1/2 - 1 tsp. of vinegar to get the acidity and consistency you want.
Don’t skip letting it chill in the fridge. This step not only makes it nice and cold, but the flavors really develop and become one as it sits. I promise it’s so much better to wait.
Add as much bleu cheese as you like! This is your journey. I do prefer to crumble it off of a piece instead of pre-crumbled for this use.
You can also use gorgonzola cheese.