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.

A bowl of blue cheese dressing.

Recipe ingredients:

Blue cheese ingredient shot.

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, substitute ranch dressing and shredded cheddar cheese.
  • Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pour 1 cup full-fat milk into a bowl. Stir in 1-2 tablespoons lemon juice or plain white vinegar and let sit for 10 minutes to curdle and thicken.

Step-by-step instructions:

  1. Add blue cheese, sour cream, buttermilk, scallions, and lemon juice into the bowl of a food processor. Pulse until the scallions are finely chopped.
  2. 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.

A wedge salad on a plate.

More ways to enjoy blue cheese dressing:

A bowl of blue cheese dressing.

Blue Cheese Dressing

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.
5 from 3 votes
Prep Time 10 mins
Total Time 10 mins
Servings 8 servings
Course Salad
Cuisine American
Calories 200

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

  1. Blue cheese: You’ll need some for the salad dressing and more to scatter on top. If you don’t care of blue cheese, substitute ranch dressing and shredded cheddar cheese.
  2. Buttermilk: Adds beautiful acidity to the dressing. You can make your own by pour 1 cup full-fat milk into a bowl. Stir in 1-2 tablespoons lemon juice or white vinegar and let sit for 10 minutes to curdle and thicken.
  3. Yield: One batch of the recipe makes almost 2 cups of luscious dressing.
  4. 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.
  5. 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.
  6. 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: 0.25cupCalories: 200kcalCarbohydrates: 1gProtein: 3gFat: 20gSaturated Fat: 5gCholesterol: 21mgSodium: 296mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 182IUVitamin C: 1mgCalcium: 77mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. I’ve made this dressing recipe before and it is wonderful for salads or wings or whatever you chose to serve it on or over ! I’ll definitely be making it again !5 stars