Classic Blue Cheese Dressing Recipe
This creamy blue cheese dressing combines tangy blue cheese with smooth mayonnaise and bright lemon juice for a bold, savory condiment. The half-and-half adds richness while sour cream provides subtle tang. What sets this version apart is the two-stage mixing method: whisking a base then folding in reserved blue cheese chunks for textural contrast between creamy dressing and distinct cheese pieces. Worcestershire sauce adds depth without overpowering. Perfect for wedge salads, Buffalo wings, or as a dip for raw vegetables, this dressing suits anyone who loves assertive cheese flavors. Serve chilled alongside grilled steaks, hearty salads, or crispy fried chicken. The overnight chilling allows flavors to meld and intensify, making it ideal for meal prep or entertaining.
Ingredients
- 1 cup mayonnaise
- 6 oz blue cheese
- ½ cup half and half
- 2 tablespoon sour cream
- 1 tablespoon lemon juice
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- 1
Combine mayonnaise, half and half, sour cream, lemon juice, Worcestershire sauce, salt, and pepper with a whisk until smooth.
- 2
Reserve 2 ounces of blue cheese, then add the remaining blue cheese to the mixture and gently stir to combine.
- 3
Transfer to an airtight container and chill in the refrigerator for at least 30 minutes, or overnight.
Tips
Reserve and fold in blue cheese chunks at the end for intentional texture. This creates pockets of concentrated cheese flavor instead of a uniform spread, giving you pleasant surprises with each bite.
Chill overnight if possible. Extended refrigeration allows the salt and Worcestershire to fully penetrate the cheese and dairy base, developing deeper complexity that surpasses same-day versions.
Taste before serving. Blue cheese intensity varies by brand and age. Adjust lemon juice or salt gradually to balance tang and prevent the dressing from becoming one-dimensional.
Good to Know
Refrigerate in an airtight container for up to 7 days. The dressing thickens as it sits; thin with milk or additional lemon juice if needed before serving.
Make up to 2 days ahead. Flavor improves overnight as ingredients meld. Store covered in the refrigerator.
Serve chilled as a salad dressing, dip for vegetables and wings, or condiment for burgers and steaks.
Common Mistakes
Over-mix after adding reserved blue cheese to avoid breaking down chunks and creating a uniform texture instead of intentional pockets of cheese.
Skip chilling to avoid a thin, separated dressing; the rest period allows emulsification and flavor development.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dressing vegan?
Replace mayonnaise with vegan mayo, use non-dairy sour cream and plant-based milk instead of half-and-half. Skip blue cheese or substitute vegan blue cheese alternative. Flavor will differ significantly but the method remains identical. Texture may be thinner.
Can I freeze blue cheese dressing?
Not recommended. Freezing breaks the emulsion and causes separation. The dairy components separate upon thawing, resulting in a grainy, unpleasant texture. Make fresh or refrigerate for up to one week instead.
What if the dressing is too thick?
Whisk in whole milk, half-and-half, or buttermilk one tablespoon at a time until reaching desired consistency. Thick dressing works for dips; thinner versions suit salads. Lemon juice or vinegar also thins while adding tang.