Blue Cheese Dressing
The essential American salad dressing and wing-dipping sauce — tangy blue cheese crumbles folded into a creamy buttermilk-mayo base with a hint of garlic, Worcestershire, and fresh chives.
| Amount | Ingredient |
|---|---|
| ½ cup (120 g) good-quality mayonnaise | |
| ¼ cup (60 ml) buttermilk | |
| ¼ cup (60 ml) sour cream | |
| 4 oz (115 g) blue cheese (such as Gorgonzola, Maytag, or Stilton) | |
| 1 tsp white wine vinegar | |
| ½ tsp Worcestershire sauce | |
| ¼ tsp garlic powder | |
| 2 tbsp fresh chives, chopped | |
| Salt and black pepper |
Blue cheese dressing is a cornerstone of American cuisine, essential for everything from wedge salads to Buffalo wings. The best versions are made from scratch, using real blue cheese crumbles (not pre-crumbled, which are often dry and flavorless) and a base of good mayonnaise and tangy buttermilk. The key is to leave the dressing slightly chunky — some of the blue cheese should be smashed into the base for a creamy, uniform flavor, while larger crumbles are folded in at the end for pockets of concentrated, tangy cheese. A whisper of garlic, a dash of Worcestershire, and a sprinkle of fresh chives complete the picture.
Preparation
- In a medium bowl, mash half the blue cheese (2 oz / 55 g) with a fork.
- Add mayonnaise, buttermilk, sour cream, vinegar, Worcestershire, and garlic powder. Whisk until smooth and creamy.
- Fold in the remaining blue cheese crumbles and chives. Season with a pinch of salt and a few grinds of black pepper.
- Refrigerate for at least 1 hour before serving to allow flavors to meld. Keeps for up to 1 week.
Chef's Tips
- Use a good-quality blue cheese that crumbles easily — avoid pre-crumbled cheese.
- The dressing thickens as it chills; thin with a splash of buttermilk if needed.
- Serve over a wedge of iceberg lettuce, with Buffalo wings, or as a dip for crudités.
| Storage | Method |
|---|---|
| Refrigerator | Store in an airtight jar for up to 1 week. |
| Per Serving (2 tbsp / 30 ml) | |
|---|---|
| Calories | 120 |
| Fat | 11 g |
| Carbohydrates | 3 g |
| Protein | 2 g |
Nutrition values are approximate.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.