Classic Blue Cheese Dressing
Whisk together sour cream, mayonnaise, and buttermilk until smooth, then gently fold in crumbled blue cheese, lemon juice, and black pepper. The trick is to leave enough larger chunks of cheese so the dressing has texture rather than turning into a uniform gray paste.
Mind the salt levels
Blue cheese is naturally salty, so hold off on adding extra salt until the very end after the flavors have melded for a few minutes.
- medium mixing bowl
- whisk
- silicone spatula
What goes in.
- 4 ozhigh-quality blue cheese, crumbled
- 1/2 cupsour cream
- 1/2 cupmayonnaise
- 1/4 cupbuttermilk
- 1 tbspfresh lemon juice
- 1/2 tspfreshly cracked black pepper
- 1 smallgarlic clove, grated into a paste
Preserving the crumbles
Use a spatula to fold the cheese in last. If you whisk too vigorously, the cheese breaks down into the base, losing the sharp bites that define this dressing.
The method.
Prepare the base
In the mixing bowl, whisk the sour cream, mayonnaise, buttermilk, lemon juice, grated garlic, and black pepper until completely smooth.
Fold in the cheese
Add three-quarters of the blue cheese crumbles to the bowl. Use the spatula to fold them in gently until distributed.
Finish and chill
Sprinkle the remaining cheese on top. Let the dressing sit in the refrigerator for at least 30 minutes before serving so the garlic permeates the base.
Other turns to take.
Herb-Forward
Fold in two tablespoons of finely minced fresh chives or flat-leaf parsley for brightness.
Spicy Version
Add a dash of hot sauce or a pinch of cayenne pepper to the base for a subtle heat.
When it doesn't go to plan.
Use a blue cheese with a creamy texture like Gorgonzola Dolce if you want a milder dressing, or Roquefort for a sharper profile.
The dressing will thicken significantly as it chills; add a splash more buttermilk if you prefer a thinner consistency.
Always use fresh garlic rather than powder to avoid a lingering, metallic aftertaste.
The ones that keep coming up.
How long can I keep this in the fridge?
It stays best for up to four days in an airtight container; any longer and the garlic flavor becomes too sharp.
Can I use Greek yogurt instead of sour cream?
You can, but the dressing will have a tangier profile and a slightly grainier texture.
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