Homemade Blue Cheese Dressing -- Better Than Store-Bought
This easy homemade blue cheese dressing is extra creamy and perfect for tossing with salad or used as a dipping sauce. Depending on what you plan to use the blue cheese dressing for, you might consider adding a little milk or water. Without it, the dressing is thick, which makes it perfect for dipping. If you want it to be pourable like a salad dressing, a splash of milk or water is the key.
This easy homemade blue cheese dressing is extra creamy and perfect for tossing with salad or used as a dipping sauce. Depending on what you plan to use the blue cheese dressing for, you might consider adding a little milk or water. Without it, the dressing is thick, which makes it perfect for dipping. If you want it to be pourable like a salad dressing, a splash of milk or water is the key.
- Carbohydrate 11.0645551877909 g
- Cholesterol 80.3430346819701 mg
- Fat 41.2811858989419 g
- Fiber 0.63789999624397 g
- Protein 14.2071158882134 g
- Saturated Fat 16.8084224403373 g
- Serving Size 1 1 Serving (184g)
- Sodium 1294.29369490929 mg
- Sugar 10.4266551915469 g
- Trans Fat 17.8627892741425 g
- Calories 469 calories
Step-by-step
- Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy.
- Use the back of a spoon to press some of the blue cheese crumbles into the sauce for even more flavor.
- The dressing will be thick, which makes it perfect for dips.
- For a pourable dressing that is perfect for salads, stir in a tablespoon or two of milk, buttermilk or water.
- Taste then adjust with additional lemon juice, salt, and pepper.
- Keep, tightly covered, in the refrigerator for one week.
How much dressing does this actually yield when catering to a crowd rather than a single plate? Scaling condiments containing dairy and mayonnaise requires precise arithmetic to maintain the structural integrity of the emulsion. Doubling the base requires exactly one-half cup of sour cream and one-half cup of mayonnaise, alongside four ounces of crumbled cheese. Exceeding standard quantities demands careful monitoring of the salt content, because commercial blue cheeses vary drastically in sodium density. Pressing the cheese solids against the mixing bowl with the back of a spoon releases trapped pockets of mold-ripened flavor directly into the fat matrix.
Adjusting the liquid component dictates the final application. Adding liquid dairy alters the viscosity from a heavy spread suitable for raw vegetables into a fluid coatable over crisp Romaine leaves. Whole milk preserves richness, whereas buttermilk introduces lactic acid that sharpens the overall profile. Storing the finished batch in an airtight glass jar inside the coldest section of the refrigerator preserves freshness for exactly seven days. Discard the mixture immediately if separation occurs or if tiny mold spots appear beyond the intended blue cultures.
