Indulge in the creamy and tangy flavor of classic homemade chunky blue cheese dressing with this easy recipe. Perfect for classic wedge salad, dipping sauce for veggies, buffalo wings, or topping burgers! This ah-mazing creamy blue cheese dressing will be your easy go-to every time! This is a steakhouse-style, chunky blue cheese dressing: creamy, thick, and featuring chunks of blue cheese.
As far as classic homemade salad dressings are concerned, this one is always one that most folks opt to buy rather than make at home. The truth is, it’s one of the easiest classic dressings to make. And the flavor? Well, pretty fabulous!
Ingredients for Blue Cheese Dressing
- Shallot
- Red wine vinegar or white wine vinegar
- Sour cream, full-fat
- Good quality mayonnaise
- Good quality Blue cheese (my fave is Point Reyes!), Maytag, Gorgonzola, or Roquefort
- Buttermilk
- Worcestershire sauce
- Kosher salt
- Ground black pepper
How to choose blue cheese for this recipe
In the United States, there are about 4 general types of blue/bleu cheese that you can find in most supermarkets:
- American Blue cheese- Point Reyes, Maytag: Creamy with some tang. The texture is creamy with a crumblier texture.
- Roquefort cheese – French bleu cheese: Sharp and salty with a moist texture and crumbly.
- Gorgonzola cheese -Italian blue cheese: Buttery and mild with a spreadable texture.
- Stilton Blue Cheese – English blue cheese: Balanced with nutty notes and a dense texture.
How to make this delicious dressing
- Use a small bowl. No need for a blender for this blue cheese dressing.
- Add the finely minced shallot and white wine vinegar to the bowl. Allow the shallot to macerate with the vinegar.
- Add sour cream, mayonnaise, crumbled blue cheese, buttermilk, Worcestershire sauce, salt and pepper.
- Stir well with a fork until all the ingredients are mixed well. Taste the dressing with a carrot stick or piece of lettuce for true taste before adjusting salt.
- Allow to chill for about 30 minutes before serving.
Tried and true tips
- To make the dressing a little thicker: add a little more sour cream, mayonnaise and blue cheese.
- To make the dressing a little thinner: add a little bit of milk until the desired consistency is achieved.
- For a creamier dressing, pulse the mixture in a food processor or blender until the desired consistency is achieved.
- To reduce the “tang” of the dressing, add a tiny pinch (quarter teaspoon at a time) of white sugar. Mix well and taste. Continue to add a little bit at a time until the balance of tang that you like has been achieved.
- How to substitute buttermilk: Use 1/4 cup of regular milk and add 3/4 teaspoon of lemon juice. Stir and allow to rest for 5 minutes. It’s now ready to use.
- Homemade Blue cheese dressing lasts 7-10 days stored in a container with an airtight lid.
- American blue cheese will be the most mellow in final taste. Imported blue cheeses are intense in flavor and aroma.
- The dressing will become thicker after chilling it before serving.
How to serve this salad dressing
First off, chicken wings are not the same without a great blue cheese dressing. And second, neither is a good wedge salad. But wait! There is more! Blue cheese dressing is good on so many dishes! It’s perfect for my Cheeseburger Salad, BLT Salad, dipping sauce for 3-ingredient roasted potatoes, Little Gem salad, and green salad.
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All content and photographs ©Claudia’s Table and claudiastable.com
Classic Homemade Chunky Blue Cheese Dressing
Ana | Claudia’s Table September 1, 2025Equipment
- 1 small bowl with an airtight lid
Ingredients
- 1/2 tablespoon Shallot finely minced
- 1/2 tablespoon Red wine vinegar or white wine vinegar
- 1/4 cup Sour cream full-fat
- 1/8 cup Mayonnaise good quality
- 1/2 cup Blue cheese good quality Point Reyes, Maytag, Gorgonzola, or Roquefort
- 1/4 cup Buttermilk
- 1/4 teaspoon Worcestershire sauce
- pinch Kosher salt
- pinch Ground black pepper
Instructions
How to make chunky blue cheese dressing
- Use a small bowl. No need for a blender for this blue cheese dressing.
- Add the finely minced shallot and red wine vinegar to the bowl. Allow the shallot to macerate with the vinegar.
- Add sour cream, mayonnaise, crumbled blue cheese, buttermilk, Worcestershire sauce, salt and pepper.
- Stir well with a fork until all the ingredients are mixed well. Taste the dressing with a carrot stick or piece of lettuce for true taste before adjusting salt.
- Allow to chill for about 30 minutes before serving.
Notes
Tried and true tips
- To make the dressing a little thicker: add a little more sour cream, mayonnaise and blue cheese.
- To make the dressing a little thinner: add a little bit of milk until the desired consistency is achieved.
- For a creamier dressing, pulse the mixture in a food processor or blender until the desired consistency is achieved.
- To reduce the “tang” of the dressing, add a tiny pinch (quarter teaspoon at a time) of white sugar. Mix well and taste. Continue to add a little bit at a time until the balance of tang that you like has been achieved.
- How to substitute buttermilk: Use 1/4 cup of regular milk and add 3/4 teaspoon of lemon juice. Stir and allow to rest for 5 minutes. It’s now ready to use.
- Homemade Blue cheese dressing lasts 7-10 days stored in a container with an airtight lid.
- American blue cheese will be the most mellow in final taste. Imported blue cheeses are intense in flavor and aroma.
- The dressing will become thicker after chilling it before serving.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com