I love blue cheese dressing but have always been disappointed in store bought varieties. Most of them have added sugar for some reason and are often too sweet for my taste. For a while you could buy the fresh made dressing from Whole Foods directly from their salad bar but between Covid-19 restrictions and changes to the store near me, there’s no more fresh made dressing and you can only buy pre-made packages. Boo hiss.
So I set out to make my own. I started out by buying 4 different kinds of blue cheese from Whole Foods and taste testing every one of them. I think this is an important step to start with as everyone has slightly different tastes and my favorite blue cheese might not be your favorite.
After tasting all 4 cheeses and making a small batch of dressing with each and tasting that as well, my favorite was far and away the Point Reyes Farmstead blue cheese. Their original blue cheese is creamy and rich with a strong, punchy blue cheese flavor that holds up in the dressing. It’s a little expensive, at around $24 a pound here in the Atlanta area, but you only need 4 oz for this recipe.
I also make this recipe in a pint sized canning jar because it makes it easy for me to measure out the ingredients. I just pop the jar on my food scale for the mayo and blue cheese and then top it off with buttermilk.
Finally, while this is good on salads of course, you can also drizzle it on baked potatoes, over roasted veggies, or serve it with chicken wings!
Kara’s Blue Cheese Dressing
- 1/3 cup (50g) good quality mayonnaise (do NOT use salad dressing or Miracle Whip)
- 4 oz crumbled blue cheese of your choice
- 1 to 1-1/4 cup whole milk buttermilk
- fresh ground black pepper to taste
Add all the ingredients to your jar or bowl and give it a good mix/shake to blend.
The dressing is best made at least 24 hours before you want to serve it, to give the blue cheese time to infuse into the buttermilk and for the flavors to blend.
It will keep about 2 weeks in the fridge – if it lasts that long.