Buttermilk Blue Cheese Dressing
- Total Time
- 5 minutes
- Rating
- Notes
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Ingredients
Yield:Serves 4
- 4ounces blue cheese, like Roquefort, crumbled
- ¼cup buttermilk
- 2tablespoons mayonnaise
- 1tablespoon olive oil
- 1teaspoon hot sauce
- 1teaspoon lemon juice
- 1dash Worcestershire sauce, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
191 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 7 grams protein; 612 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.
Private Notes
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Cooking Notes
Randy
Yes, you can safely keep this refrigerated in an air-tight container (preferably glass) for up to 7 days. Be mindful that the flavor balance will change subtly so you'll want to taste & adjust the seasoning just before you use it. Because of the buttermilk you may also see some liquid separation...just stir it well before you serve it. I like to add a whisper of garlic and several grinds of black pepper. Avoid plastic containers to prevent flavor transfer into the dressing.
jkn
Does this "keep"? Or should it be used right away?
somethin' out of nuthin'
The *KEY* is to make this ahead of time! I made this at 11am and it was perfect at 6pm I used a CUP of buttermilk and 5.5 oz of a Wedge of grocery store blue cheese (not crumbles). 3/4 cup buttermilk w/4 oz blue cheese would work. I skipped the oil & hot sauce. I put in a lot of fresh ground black pepper, but will use powder white pepper next time. Used about 1 TBSN mayo. I love Worcestershire but not sure it works "raw". Agree that Gorgonzola could be good. I used 1/4 tsp dried dill & basil.
Melva L
I've kept these buttermilk based dressings for ten days to two weeks. I only use cultured buttermilk and purchased mayonnaise. This is a great basic recipe. I use fresh chives or dill as an alternative addition.
Janet
This recipe perfectly reflects what a blue cheese dressing should taste like. Very retro!
Gale S
Followed this recipe to a T. Great texture, doesn’t get watery or break down in 24 hours like other dressings that use more buttermilk or mayo. Of course, tastes better the next day.
lynn rogers
Whisk it, by hand... but the intention is to not creamify it to ultra smooth, but to leave some texture from some of the crumbly cheese. So, I whisk it up good... breaks down some of the cheese to emulsify with other ingredients but leaves nice bits of cheese in finished dressing...
Maria
Hot sauce definitely means something thin and spicy, made with vinegar and no vegetable chunks, in a narrow neck bottle. For a recipe like this I prefer Crystal to all others
lynn rogers
If you are using a flavorful, artisan olio olivo, it adds a beautiful note. If your olive oil has no particular flavor then yeah ... meh.
Catherine
This recipe made a stiff dip for me, not at all a dressing. To get even close to being able to pour it, I added close to a cup of buttermilk.
Jed
Excellent, as modified to your liking - e.g., more lemon; more blue cheese. I would also add a large pinch of kosher salt and several (5 or more) coarse grinds of black pepper. Also, don't be put off by the brownish/reddish color from the Worcester and Crystal: totally worth it.
Martha Misenheimer
I am unsure of the 4 oz. blue cheese measure-weight or volume? Thank you so much!
orcagna
I used a bit less Roquefort and more buttermilk, also the juice of one lime instead of lemon - the additional acidity really lifted it. Also lots of black pepper. Tasted excellent.
Al Eugene
I felt the need to shift the proportions. 4 0z. of blue cheese is way too overbearing. It's almost solid blue cheese. I used 1-2 oz. and doubled the mayonnaise. It hit the sweet spot, then. At least, to our liking. My suggestion is to start with less and move up from there.
Chodo
Agree that it needs more buttermilk to thin it out, otherwise this is closer to a dip than a dressing. We used a chunk of Trader Joe's American blue cheese. The cheese is delicious but hard and we should have cut it into much smaller pieces. And yes, let it sit for some time to enhance the flavor. Finally, I didn't have worcestershire sauce, so I used fish sauce. Works well.
Chef Lizzette
I made this in a pinch to add to my Marie's blue cheese dressing for wings. It was easy and tasted just right. I added a bit more lemon juice and I must agree with others that Dukes Mayo is a must for this recipe.
Lee Howard
add a garlic clove. You won't be sorry.
bren from Tx
Followed with one exception…. I used white pepper for aesthetics. Delicious and goes into my everyday.
bren from Tx
I used a steep sided glass bowl and an immersion blender to get a beautiful creamy and spoon able dressing. I followed the recipe as written. Wedge salad tonight!
Cristina
I used kefir instead of buttermilk and skipped the oil. So good!
Laurie
Made this tonight. Didn't have actual hot sauce so I used about 1/2 tsp sriracha. We love garlic so I added some powder, probably about 1.5 tsp. I had Gorgonzola, so that's what I used. We were making wedge salads last minute so it didn't chill & came out quite thin. It tasted really good w/o any time for flavors to meld; I hope it will thicken once refrigerated.
Lisa
Cut heat in half
Adrienne
This recipe is like the blue cheese that my Grandma used to make. Like other reviewers said, it definitely has a retro feel. I say this as a hot sauce lover, but tobasco turned this dressing a really ugly orangey color and I probably wouldn’t serve it to guests like that.
Es
Perfect!!!!
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