Buttermilk Blue Cheese Dressing

By Sam Sifton

Buttermilk Blue Cheese Dressing
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Total Time
5 minutes
Rating
4(616)
Comments
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This is an excellent dressing for wedge salads, and for ones of grilled romaine. I love it drizzled over a pile of really, really ripe tomatoes. It's a great dip for spicy chicken wings. And it is also good with steak. The amounts listed below are merely starting points. Adjust them as you like, to achieve the flavors you like. 

Featured in: Wedge Salads Don’t Need Gussying, Just the Proper Assembly

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Ingredients

Yield:Serves 4
  • 4ounces blue cheese, like Roquefort, crumbled
  • ¼cup buttermilk
  • 2tablespoons mayonnaise
  • 1tablespoon olive oil
  • 1teaspoon hot sauce
  • 1teaspoon lemon juice
  • 1dash Worcestershire sauce, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

191 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 7 grams protein; 612 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.

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Ratings

4 out of 5
616 user ratings
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Comments

Randy

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.

somethin' out of nuthin'

The *KEY* is to make this ahead of time! I made this at 11am and it was perfect at 6pm I 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.

jkn

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

Kevin C.

This dressing makes a great dip for soft pretzels.

Christine VB

Strangely enough, I didn’t care much for this. It tasted oddly sour and was too runny. Oh well, you can’t win ‘em all.

Dolph

I made this and, uncharacteristically, I followed the directions pretty closely. This was the best-tasting blue cheese dressing that I can remember having.

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