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Aug 29, 2007 02:38 PM

Homemade blue cheese dressing

Need your best suggestions...I know many contain buttermilk, sourcream, mayo, etc.
Also, do you add blue cheese crumbles or cut up some better cheese, like a Stilton or gorgonzola? Thanks...

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  1. Honestly, I do not use a recipe, but combine the best mayo, sour cream, a bit of vinegar or lemon juice, sometimes a little grated onion, chopped Italian parsley, a crushed clove of garlic, salt and pepper to taste, a dash or two of Worcestershire, and sometimes a little celery seed..I thin this mixture as needed with a little milk...I know that I have not mentioned cheese yet, because I wanted to make a statement about it...For the very best dressing, do not use already crumbled cheese...I almost always use a Stilton, and crumble it myself..I use the best that I can afford...Also very important to make it early in the day so that it can chill in the fridge...Improves the flavor immensely..Again, thin with a little milk if needed...There is really nothing like a great homemade Bleu Cheese Dressing...SO much better than already prepared.....My favorite on a "wedge salad"...

    1. I follow the recipe/technique from Cook's Illustrated. Mash buttmilk with your blue cheese. Not precrumbled, but according to them a slightly milder domestic, like a Maytag blue, is ideal. I have used all kinds. I use a good handful of cheese with a couple tablespoons buttermilk. Then mix in a couple spoons each of sour cream and mayo, salt and pepper, a little bit of vinegar, sometimes a little garlic. I usually use it immediately because I am not so organized to do it ahead.

      1. I've used this recipe and we like it a lot - not a creamy bleu cheese but instead a vinaigrette. And I know, it's Rachel Ray, but this is really good (didn't make the salad, used the dressing on something I whipped up).

        1. I agree that wedge salad is the best.

          I make this recipe all the time - my friends demand that I bring it for barbecues.

          1 Pint Sour Cream
          1 Pint Best Foods Mayo
          1 Pint Buttermilk
          1 cup crumbled blue cheese - I use a tub of Trader Joe's Gorgonzola
          Juice of 1 small lemon - about a 1/4 cup
          1 T. Onion Powder
          1 t. Garlic Powder
          1 t. Fish Sauce - the secret ingredient!
          1 T. Dried Chive
          1 t. Dried Dill Leaf
          1 t. Morton Kosher Salt
          1 T. Ground Black Pepper or more, lots more!.

          Whisk together in a bowl - best if made the day ahead. I've had it last a week in the fridge, but it usually disappears before then and I usually make a double batch.

          Gild the lily and cook up some thick pepper bacon and sprinkle crumbles of that on the wedge salad along with a half dozen homemade croƻtons.

          2 Replies
          1. re: Calamityville

            Does the fish sauce add a fishy taste? Is it like anchovy?

            1. re: steakman55

              Aaack, only a year to reply. No, the fish sauce isn't something you taste. It's an umami element. It rounds out and enhances the savoriness of the dressing.

          2. The Cook's Ilustrated recipe produces a classic dressing. I prefer it with Maytag blue.

            1 Reply
            1. re: JudiAU

              I prefer *anything* with Maytag blue. :-)