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This made-from-scratch recipe for Blue Cheese Dressing is from an old-fashioned Kansas City steakhouse that has long been closed. It’s simple, delicious, and perfect on your next wedge salad.
Recipe ingredients:
Ingredient notes:
- Blue cheese:You’ll need some for the salad dressing and more to scatter on top. If you don’t care of blue cheese, substituteranch dressingand shredded cheddar cheese.
- Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pouring 1 cupfull-fat milk into a bowl. Stir in 1 tablespoon lemon juice or plain white vinegar and let sit for 10 minutes to curdle and thicken.
Step-by-step instructions:
- Add blue cheese, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the scallions are finely chopped.
- Pour the contents into a bowl and mix in the mayonnaise by hand. Season to taste with salt and pepper. If you prefer a chunky blue cheese dressing, add more crumbles. Pour into jars and refrigerate to store.
Recipe tips and variations:
- Yield: One batch of the recipe makes almost 2 cups of luscious dressing.
- Storage: Stored in the fridge, the dressing should last at least 5 to 7 days after you make it. This recipe has some lemon juice (instead of chemical preservatives found in store-bought dressings) so it can stay fresh for a while.
- Use the food processor: It’s tempting to just mix everything up in a bowl to save on clean-up, but I find the blade of the processor minces the scallions into the dressing better than I ever could.
- Serving suggestions: Enjoy with raw or roasted vegetables as a dip, or make a spinach salad with roasted beets. A spoonful on a grilled burger is pretty fabulous, too. Or serve it with sliced onions and summer tomatoes as an impromptu salad.
More ways to enjoy blue cheese dressing:
- Wedge Salad (shown above)
- Roasted Beets
- Blanched Green Beans
- Buffalo Chicken Dip
Blue Cheese Dressing
By Meggan Hill
This made-from-scratch recipe for Blue Cheese Dressing is from an old-fashioned Kansas City steakhouse that has long been closed. It's simple, delicious, and perfect on your next wedge salad.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Servings 8 servings (¼ cup each)
Course Salad
Cuisine American
Calories 201
5 from 8 votes
ReviewPrint
Ingredients
- 3 ounces blue cheese crumbles (½ cup, see note 1)
- 1/4 cup buttermilk (see note 2)
- 1/4 cup sour cream
- 2 scallions coarsely chopped, green parts only
- 1 tablespoon fresh lemon juice
- 3/4 cup mayonnaise
- Salt and freshly ground black pepper
Instructions
In the bowl of a food processor, add blue cheese, buttermilk, sour cream, scallions, and lemon juice. Pulse until the scallions are finely chopped.
Pour the dressing into a bowl and mix in the mayonnaise by hand. Season to taste with salt and pepper. If you prefer a chunky blue cheese dressing, add more crumbles.
Notes
- Blue cheese:You’ll need some for the salad dressing and more to scatter on top. If you don’t care of blue cheese, substituteranch dressingand shredded cheddar cheese.
- Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pouring 1 cup full-fat milk into a bowl. Stir in 1 tablespoon lemon juice or white vinegar and let sit for 10 minutes to curdle and thicken.
- Yield: One batch of the recipe makes almost 2 cups of luscious dressing.
- Storage: Stored in the fridge, the dressing should last at least 5 to 7 days after you make it. This recipe has some lemon juice (instead of chemical preservatives found in store-bought dressings) so it can stay fresh for a while.
- Use the food processor: It's tempting to just mix everything up in a bowl to save on clean-up, but I find the blade of the processor minces the scallions into the dressing better than I ever could.
- Serving suggestions: Enjoy with raw or roasted vegetables as a dip, or make a spinach salad with roasted beets. A spoonful on a grilled burger is pretty fabulous, too. Or serve it with sliced onions and summer tomatoes as an impromptu salad.
Nutrition
Serving: 0.25 cupCalories: 201kcalCarbohydrates: 1gProtein: 3gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 22mgSodium: 266mgPotassium: 61mgFiber: 0.1gSugar: 1gVitamin A: 182IUVitamin C: 1mgCalcium: 76mgIron: 0.1mg
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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
