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.

Chef John
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.

    Advertisement
  • Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.

  • Cover bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.

Cook's Note:

Using this technique produces a dressing exploding with the funky goodness of whichever blue-veined cheese you decide to use. I used a Maytag blue cheese, but any of the world's great blues, like Roquefort or Stilton, will work beautifully. I hope you give this great method a try soon. Enjoy!

Nutrition Facts

214 calories; 21.5 g total fat; 23 mg cholesterol; 364 mg sodium. 2.8 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2013
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. Read More
(22)

Most helpful critical review

Rating: 1 stars
05/07/2018
I made this recipe as written and for me it was a waste of ingredients especially expensive blue cheese. I wish I had taken the time to read all of the reviews. First of all I would have cut the recipe in half and left out the buttermilk. I made it one day and when I went to use it the next day it was like soup. Good thing I wasn't planning on using it for company. Did this happen to anyone else? Read More
111 Ratings
  • 5 star values: 97
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/28/2013
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. Read More
(22)
Rating: 5 stars
12/28/2013
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. Read More
(22)
Rating: 5 stars
11/21/2013
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. Read More
(19)
Advertisement
Rating: 5 stars
08/04/2014
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. Read More
(11)
Rating: 5 stars
01/23/2014
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! Read More
(10)
Rating: 5 stars
01/19/2014
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. Read More
(8)
Advertisement
Rating: 5 stars
02/02/2014
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. Read More
(7)
Rating: 5 stars
01/08/2014
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. Read More
(7)
Rating: 4 stars
07/22/2014
Loved this! Didn't have buttermilk so just used our 1% milk. I loved grating the blue cheese in a little at a time & grating a garlic clove into it. This is a keeper!!!!! Read More
(6)
Rating: 5 stars
09/19/2013
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. Read More
(5)
Rating: 1 stars
05/07/2018
I made this recipe as written and for me it was a waste of ingredients especially expensive blue cheese. I wish I had taken the time to read all of the reviews. First of all I would have cut the recipe in half and left out the buttermilk. I made it one day and when I went to use it the next day it was like soup. Good thing I wasn't planning on using it for company. Did this happen to anyone else? Read More