Buttermilk Blue Cheese Dressing Recipe (2024)

Yes, you can safely keep this refrigerated in an air-tight container (preferably glass) for up to 7 days. Be mindful that the flavor balance will change subtly so you'll want to taste & adjust the seasoning just before you use it. Because of the buttermilk you may also see some liquid separation...just stir it well before you serve it. I like to add a whisper of garlic and several grinds of black pepper.Avoid plastic containers to prevent flavor transfer into the dressing.

Does this "keep"?Or should it be used right away?

The *KEY* is to make this ahead of time! I made this at 11am and it was perfect at 6pmI used a CUP of buttermilk and 5.5 oz of a Wedge of grocery store blue cheese (not crumbles). 3/4 cup buttermilk w/4 oz blue cheese would work. I skipped the oil & hot sauce. I put in a lot of fresh ground black pepper, but will use powder white pepper next time. Used about 1 TBSN mayo. I love Worcestershire but not sure it works "raw". Agree that Gorgonzola could be good. I used 1/4 tsp dried dill & basil.

I've kept these buttermilk based dressings for ten days to two weeks. I only use cultured buttermilk and purchased mayonnaise. This is a great basic recipe. I use fresh chives or dill as an alternative addition.

This recipe perfectly reflects what a blue cheese dressing should taste like. Very retro!

Followed this recipe to a T. Great texture, doesn’t get watery or break down in 24 hours like other dressings that use more buttermilk or mayo. Of course, tastes better the next day.

Whisk it, by hand... but the intention is to not creamify it to ultra smooth, but to leave some texture from some of the crumbly cheese. So, I whisk it up good... breaks down some of the cheese to emulsify with other ingredients but leaves nice bits of cheese in finished dressing...

Hot sauce definitely means something thin and spicy, made with vinegar and no vegetable chunks, in a narrow neck bottle. For a recipe like this I prefer Crystal to all others

If you are using a flavorful, artisan olio olivo, it adds a beautiful note. If your olive oil has no particular flavor then yeah ... meh.

I am unsure of the 4 oz. blue cheese measure-weight or volume? Thank you so much!

I used a bit less Roquefort and more buttermilk, also the juice of one lime instead of lemon - the additional acidity really lifted it. Also lots of black pepper. Tasted excellent.

I felt the need to shift the proportions. 4 0z. of blue cheese is way too overbearing. It's almost solid blue cheese. I used 1-2 oz. and doubled the mayonnaise. It hit the sweet spot, then. At least, to our liking. My suggestion is to start with less and move up from there.

Agree that it needs more buttermilk to thin it out, otherwise this is closer to a dip than a dressing.We used a chunk of Trader Joe's American blue cheese. The cheese is delicious but hard and we should have cut it into much smaller pieces. And yes, let it sit for some time to enhance the flavor.Finally, I didn't have worcestershire sauce, so I used fish sauce. Works well.

I made this in a pinch to add to my Marie's blue cheese dressing for wings. It was easy and tasted just right. I added a bit more lemon juice and I must agree with others that Dukes Mayo is a must for this recipe.

add a garlic clove. You won't be sorry.

Followed with one exception…. I used white pepper for aesthetics. Delicious and goes into my everyday.

I used a steep sided glass bowl and an immersion blender to get a beautiful creamy and spoon able dressing. I followed the recipe as written. Wedge salad tonight!

I used kefir instead of buttermilk and skipped the oil. So good!

Made this tonight. Didn't have actual hot sauce so I used about 1/2 tsp sriracha. We love garlic so I added some powder, probably about 1.5 tsp. I had Gorgonzola, so that's what I used. We were making wedge salads last minute so it didn't chill & came out quite thin. It tasted really good w/o any time for flavors to meld; I hope it will thicken once refrigerated.

Cut heat in half

This recipe is like the blue cheese that my Grandma used to make. Like other reviewers said, it definitely has a retro feel. I say this as a hot sauce lover, but tobasco turned this dressing a really ugly orangey color and I probably wouldn’t serve it to guests like that.

Perfect!!!!

Joey Loved

Up the zest.