I have long loved blue cheese in all its forms. Crumbled over a vinegary salad. Thinly sliced with apple or pears. Melted into sauces. As part of a cheese platter. In a wedge salad. These are some of the many ways I enjoy blue cheese.
But, as tasty as all of those are, none of them can compete with blue cheese dressing for my heart.
Unfortunately, most blue cheese dressings you can buy range from dressings with hardly any blue cheese to ones with additives you don’t want to eat to, at the top end, dressings that are acceptable. As far as I’m concerned acceptable isn’t good enough, not when you can make blue cheese dressing in about 5 minutes with a bowl and a fork. I generally don’t even measure anything out. I just remember it’s 1 part buttermilk, 1 part mayo, 2 parts sour cream, a dash or two of garlic powder, and as much cheese as makes me happy.
As for the brand and style of cheese, that’s a personal decision. You might like a very mild cheese or one that is very intense. You can use a Gorgonzola or a Roquefort or an American Blue or any of the other wonderful styles of blue cheese. What I like in a blue cheese dressing is a medium-bodied American style blue cheese and the cheese I reach for whenever I can find it is Great Hill Blue Cheese. It has a clean flavor that is not too intense, but – as you can see above – has plenty of blue cheese veins running through it. Also, it’s a local product here and one thing I love to do is support local and regional businesses when I can.
Get ready to have this over salad, with roasted potatoes, to give a quick pick-me-up to sauteed white fish, on a platter with buffalo chicken, and many other yummy applications, like my Blue Cheese and Bacon Wedge Salad.
- ¼ cup mayonnaise
- ¼ cup buttermilk
- ½ cup sour cream
- ¼ tsp garlic powder
- 4 oz blue cheese
- Optional: chopped fresh chives or parsley
- In a medium bowl, mix together the mayo, buttermilk, and sour cream.
- Add the garlic power and stir to combine.
- Crumble up 3 oz of the blue cheese, add it to the bowl, and mash it up into the sour cream mixture until it's well mixed. Taste the dressing to see if it has enough blue cheese flavor for you. Add the remaining cheese a little at a time, tasting as you go until you have achieved the right balance.
- You can eat the dressing immediately or keep it in the refrigerator for up to 3 days. If you make it ahead, you may need to add another splash of buttermilk to thin the dressing a little since the cheese will absorb some of the liquid.