Buttermilk Blue Cheese Dressing cool, creamy, tangy and full of fresh blue cheese chunks!
Perfect for topping a pile of fresh greens, dipping hot wings or slathering on a juicy grilled burger. It’s incredibly easy to make and totally delicious!
Plus, when you make your own it’s cheaper and you know exactly what’s in it, so no preservative surprises. The buttermilk is the key to creating the magical taste that mingles so well with blue cheese.
If you don’t have buttermilk on hand, it’s ultra easy to make!
- 1 cup (240 ml) milk
- 1 tablespoon (15 ml) fresh lemon juice or distilled white vinegar
- Pour the lemon juice or vinegar into a measuring cup. Then, pour in the milk until it reaches the 1 cup (240 ml) line.
- Stir the mixture well, then set aside for 10 minutes before using in your recipe.
Control the flavor!
TIP: Not all blue cheese is created equally, steer clear of those pre-crumbled tubs, while they seem convenient and cost-effective they lack balance and flavor leaving your dressing lackluster and possibly flat and flavorless.
Crumble a chunk of the best blue cheese you can afford! I’m not saying break the bank, this lovely wedge of Imported Gorgonzola was $8 with plenty left over for snacking or topping.
What are some common types of Blue Cheese?
- Gorgonzola: Which is what we utilize for this dressing and our Alfredo, you’ll find it in the cheese section sitting next to straight up blue cheese. Gorgonzola is milder in flavor, crumbly and salty. Typically made from unskimmed cow or goat’s milk, first created in Gorgonzola Italy in 879 AD, making it one of the oldest marbled cheeses. You’ll find it melted into risotto, and topping pasta, salads, and pizzas.
- Bleu Cheese: Sharp, and salty with a pungent aroma. Crafted from cow, sheep, or goat’s milk, discovered by accident in the early middle ages. It’s sharper bite is perfect for figs, pear and apple slices drizzled with honey and smashed walnuts. Of course, it’s also wonderful in soups, salads and just about anything else.
- Danish Blue Cheese: Also known as Danablu, it’s mild and made from full fat cow’s milk and homogenized cream. Also like other blue cheese varieties, it’s great served on salads, with fresh fruit and as a garnish for broccoli and potato soup.
- Bleu d’ Auvergne: Hailing from the major town in the Massif Central in southern France, it’s one of the world’s best known marbled cheeses. Less sharp than most of the others, with mold that ranges from blue-green to blue-black.
- Queso de Cabrales: A blue cheese characteristic of the Asturias, in Spain. Protected since 1981 and made only in rural settings, it has almost no rind and is amazingly creamy. A sharp flavor and strong odor are the results of adding sheep’s and goat’s milk to the cow’s milk.
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How to Make Buttermilk Blue Cheese Dessing
Buttermilk Blue Cheese Dressing cool, creamy, tangy and full of fresh blue cheese chunks. Perfect for topping a pile of fresh greens, dipping hot wings or slathering on a juicy grilled burger. It's incredibly easy to make and totally delicious!
- 6 Tablespoons (90 grams) sour cream
- 4 Tablespoons (60 grams) mayonnaise
- 6 Tablespoons (90 ml) buttermilk
- 4 teaspoons (20 ml) white wine vinegar
- 1/8 teaspoon sugar
- 1/8 teaspoon garlic paste
- 1/4 pound (4 ounces - 113 grams) blue cheese, crumbled
- Pink Himalayan sea salt or Kosher sea salt, to taste
- freshly cracked black pepper, to taste
Add sour cream, mayonnaise, buttermilk, white wine vinegar, sugar, garlic paste, and blue cheese to a glass mixing bowl.
Mix until thoroughly combined, cover and chill 4 hours or overnight for better flavor.
- Prep time is approximate.
- Store in an airtight container up to 3 days in the refrigerator.