Rich and Creamy Blue Cheese Dressing

Blue cheese dressing is a rich and creamy accompaniment to a variety of dishes, from tossed salads to chicken wings. Store-bought dressing is convenient, but making your own blue cheese dressing is much cheaper, it's ready in minutes, and you can use any type of blue cheese you want, such as Gorgonzola or Roquefort.

The buttermilk in this recipe gives the dressing a little tang, and the sour cream and mayonnaise make it thick and creamy. Whether you're dressing a wedge salad, serving a plate of Buffalo wings, or topping a grilled steak, this blue cheese dressing is a winner.

What Are the Ingredients for Blue Cheese Dressing?

Blue cheese dressing is easy to make, though the ingredient list might look a little long at first glance. Here are the key ingredients, plus tips on choosing them.

• Blue cheese: You can use any sort of blue cheese you like to make this dressing—just choose one with a flavor you love.
• Mayonnaise, sour cream, and buttermilk: Mayonnaise, sour cream and buttermilk provide creaminess, richness, and a tangy flavor in your dressing. Using full fat versions of all three will give your dressing the best flavor and consistency.
  
• Sugar: Though it may seem like an odd ingredient in a savory dressing, a tiny amount of sugar balances the sharp flavors in the dressing.
• Seasonings: A combination of dry mustard powder, garlic powder, freshly ground black pepper, salt, and Worcestershire sauce give this dressing complexity without overpowering the blue cheese.
  

Favorite Blue Cheeses for This Dressing

When it comes to selecting a blue cheese, there are actually a few different choices. Any of these work well in blue cheese dressing, so experiment to find your favorites.

• American blue cheese, while not historically placed in the same category as the big European varieties, is coming into its own. A few fantastic ones to keep an eye out for include Point Reyes Blue (California), Hook's Blue Paradise (Wisconsin), Great Hill Blue (Massachusetts), Oregon Blue (Oregon), and Bayley Hazen Blue (Vermont), and Maytag (Iowa). All if these are made from cow's milk.
• Gorgonzola comes from Northern Italy and is a favorite in the United States. It is made from cow's milk and has the mildest flavor of the three most prominent European blues. Gorgonzola is often used as a spread on crackers because of its creamy character. It's also good for melting in pasta dishes and risotto.
• Roquefort hails from southwestern France. It's made from sheep's milk, unlike most other blue cheese, and is the strongest flavored. It is soft and crumbly.
• Stilton comes from one of three British counties: Derbyshire, Leicestershire, and Nottinghamshire. It's made from local cow's milk only and has to rise to the standard set by governing boards to be sold as Stilton. It is relatively firm for blue cheese and its intensity falls between Roquefort and Gorgonzola.

Serve Now...Or Later!

You can serve your blue cheese dressing right after mixing it, or if you have the time (and patience!), give it about 8 hours in the fridge before serving. The dressing gets creamier with time and the flavors blend together. The dressing can also be kept refrigerated for up to 5 days.

What You'll Need to Make This  Blue Cheese Dressing Recipe

A Handy Dandy Whisk

A Nice Set of Measuring Spoons

A Good Mixing Bowl