Here is an an easy-to-make creamy buttermilk blue cheese dressing that will change what you think about blue cheese. It's just that good.
The very first salad I remember eating as a kid was topped with creamy blue cheese. It was at an upscale restaurant and the lettuce was cold and crisp, the blue cheese was creamy but with big chunks of blue cheese, and the plate and fork were ice cold. What a treat!
This is so easy to make you will never buy bottled blue cheese dressing again. This recipe is based on a recipe by Alton Brown of the Food Network. I modified the recipe for my tastes, but I like how Alton uses sour cream, buttermilk and mayonnaise as the base for the dressing. It creates an ultra creamy dressing that is, well, perfect. Give this a try. Also try Alton's version on the Food Network using slightly different proportions and Gorgonzola cheese instead of blue cheese.
- Blue cheese
- Sour cream
- White wine vinegar
- Worcestershire sauce
- Black pepper
- Kosher salt
See recipe card for quantities.
This is an easy to make dressing. Start by breakup the blue cheese in a bowl. I like to use my fingers but a fork will work. Add the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire sauce and black pepper. Whisk to combine. Add salt to taste, but taste the dressing first. Some blue cheese is salty enough.
Cut the lettuce into four to six wedges. Cover each wedge generously with blue cheese. Top with tomatoes, bacon, red onion, blue cheese crumbles and freshly ground black pepper.
Try playing around with different cheeses. I prefer Point Reyes blue cheese but I also like roquefort cheese, which has a much stronger flavor profile. Alton Brown makes this dressing with gorgonzola cheese which is also good.
Store leftover dressing in an airtight container in the refrigerator for up to 5 days. Make sure that it is within the expiration date of all the ingredients. Buttermilk has a relatively short shelf. If you make the dressing on the last day for the buttermilk, toss it sooner.
Put salad plates and forks in the freezer for 15 minutes before serving. It really makes a difference.
Looking for other great recipes? Try these:
Other Favorite Side Dishes
Some of my favorite side dishes are:
- Corn Ribs
- Texas Style Creamed Corn with Poblano Peppers
- Creamed Corn Without Cream
- Barbecue Baked Beans
Creamy Blue Cheese Salad
- 4 oz blue cheese preferably Point Reyes
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup buttermilk
- 1 tbs white wine vinegar
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- Kosher salt
- 1 head iceberg lettuce
- ½ cup tomatoes diced
- 4 pieces bacon cooked and crumbled
- ¼ cup red onion diced
- ¼ cup blue cheese crumbled
- Breakup the blue cheese in a bowl with a fork. Add the mayonnaise, sour cream, buttermilk, vinegar, Worcestershire sauce and black pepper. Whisk to combine. Add salt to taste.
- Cut the lettuce into four to six wedges. Cover each wedge generously with blue cheese. Top with tomatoes, bacon, red onion and blue cheese crumbles. Top with freshly ground black pepper to taste.
- Serve on a cold plate with a cold fork. It really makes a difference.