The Best Blue Cheese Dressing

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 08/31/22
Tested by
Victoria Heydt
Victoria Heydt
Tested by Victoria Heydt
Victoria Heydt is a food photographer, stylist, and editor. An Institute of Culinary Education grad, she also develops and tests recipes.
Learn about The Spruce Eats' Editorial Process
Thick creamy blue cheese dressing in a jar

The Spruce Eats
Prep: 10 mins
Cook: 0 mins
Refrigerate: 8 hrs
Total: 8 hrs 10 mins
Servings: 24 servings
Nutrition Facts (per serving)
102 Calories
10g Fat
1g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 24
Amount per serving
Calories 102
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 148mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 1%
Calcium 44mg 3%
Iron 0mg 1%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Blue cheese dressing is a rich and delicious accompaniment to a variety of dishes. And although easy to pick up at the market, making your own blue cheese dressing is much cheaper than store-bought, and you can choose which type of blue cheese to use, 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.

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"Quick, simple, and easy to make. I was so excited to test it out on a steak that I didn’t wait the full 8 hours of resting time, but it didn’t matter. The dressing was wonderful! I tried it again after 8 hours and it was even creamier and more delectable." —Victoria Heydt

The Best Blue Cheese Dressing Tester Image
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Ingredients

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 2/3 cup buttermilk

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon granulated sugar

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon kosher salt, or to taste

  • 4 ounces blue cheese, finely crumbled

Steps to Make It

  1. Gather the ingredients.

    Ingredients for blue cheese dressing recipe gathered

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  2. Whisk together the sour cream, mayonnaise, buttermilk, Worcestershire sauce, sugar, mustard, garlic powder, pepper, and salt.

    Dressing ingredients stirred smooth in a bowl

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  3. Once thoroughly mixed, stir in the crumbled blue cheese. Cover and refrigerate at least 8 hours before serving. Overnight is even better.

    Blue cheese crumbled over the dressing in the bowl

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  4. Taste and adjust the seasoning with salt and ground black pepper if necessary.

    Smooth dressing seasoned with salt and pepper

    The Spruce Eats

  5. Serve with Buffalo wings, a salad, or steak. Enjoy.

    Blue cheese dressing drizzled over a wedge of lettuce on a plate

    The Spruce Eats

What Are the Different Types of Blue Cheese?

When it comes to selecting a blue cheese, there are actually a few different choices.

  • Roquefort blue 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.
  • 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 blues. Gorgonzola is used as a spread on crackers because of its creamy character. It's also good for melting in pasta dishes and risotto.
  • American blue cheese, while not historically placed in the same category as the big European varieties, is coming into its own. All are made from cow's milk, and some types you might find are Point Reyes Blue (California), Hook's Blue Paradise (Wisconsin), Great Hill Blue (Massachusetts), and Oregon Blue (Oregon).