The Bluster and the Burrow
Blue Cheese Dressing Recipe
This from-scratch blue cheese dressing is rich, tangy, and deeply savory, with just enough bite to make anything it touches feel finished. It comes together quickly, tastes even better after resting, and works equally well as a dressing or a thicker dip for wings, fries, and burgers.
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Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire
- ½ teaspoon fish sauce
- 1-2 cloves garlic minced
- ½ cup blue cheese
- buttermilk or milk to thin
- salt to taste
- pepper to taste
Instructions
- In a small bowl, mix ½ cup mayonnaise, ¼ cup sour cream, 1 teaspoon Worcestershire, and ½ teaspoon fish sauce until smooth.
- Add 1-2 cloves garlic, salt, and pepper, then taste and adjust as needed.
- Mash about half of the ½ cup blue cheese with a spatula, then fold it into the dressing along with the remaining crumbles.
- Add 1 tablespoon lemon juice one teaspoon at a time, tasting between additions, until the flavor is balanced.
- Add buttermilk or milk a little at a time until you reach your desired consistency.
- Cover and refrigerate for at least 30 minutes to an hour to let the flavors come together.
- Taste again before serving and adjust seasoning or lemon juice if needed.
Notes
- Mash some of the blue cheese, not all of it
For the best texture, gently mash about half of the blue cheese into the dressing and leave the rest in crumbles. This gives you a creamy base with pockets of sharp, salty bite instead of a one-note sauce. - Add the garlic early, adjust the acid late
Garlic needs time to mellow and bloom in the fat. Lemon juice, on the other hand, should be adjusted at the end—too much too early can tip the dressing from bold to harsh. - Go lighter on salt than you think at first
Blue cheese, Worcestershire, and fish sauce all bring salt to the party. Season conservatively, let it rest, then taste again before adding more. - Let it rest before judging it
Freshly mixed blue cheese dressing will taste sharp and disjointed. Thirty minutes in the fridge gives the flavors time to knit together. Overnight is even better. - Thin slowly—you can’t undo enthusiasm
Add buttermilk a tablespoon at a time. The difference between “perfectly drizzly” and “soup” is shockingly small. - If it tastes flat, don’t add more cheese first
A splash of lemon juice or Worcestershire will usually wake everything up faster than piling on more blue cheese. - Stir before serving, always
Blue cheese releases moisture as it sits. A quick stir brings the dressing back into balance and smooths the texture.
Store in an airtight container in the refrigerator for 5–7 days. Stir before using and you can also taste to adjust as needed.
Nutrition
Calories: 1127kcal | Carbohydrates: 8g | Protein: 17g | Fat: 114g | Saturated Fat: 32g | Polyunsaturated Fat: 51g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 1819mg | Potassium: 351mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 952IU | Vitamin C: 8mg | Calcium: 437mg | Iron: 1mg
