My Classic Blue Cheese Dressing
There is something deeply satisfying about a truly excellent, homemade blue cheese dressing. This recipe shows you how to achieve that perfect balance of sharp, salty cheese and cool creaminess.
A really good, punchy, creamy blue cheese dressing is one of those kitchen staples that, once mastered, you will never again buy from a shop. The sheer vibrancy and depth of flavour you can achieve at home is simply in another league. It has the power to elevate the humblest of ingredients – a crisp wedge of iceberg lettuce, for instance – into something quite spectacular.
So much of the success here hinges on the quality of your ingredients, most notably the cheese itself. I have a particular fondness for a good English Stilton, with its robust, earthy character, but a French Roquefort will lend a sharper, saltier tang, while a milder Danish Blue or Italian Gorgonzola Dolce will give a gentler result. The choice, as ever, is yours, and part of the joy is discovering which you prefer.
This recipe is all about achieving balance. It’s a careful dance between the assertive flavour of the cheese, the cooling creaminess of the soured cream and mayonnaise, and the bright, cutting acidity of lemon juice. It isn't difficult at all, but by following these precise steps, you will create a dressing with a texture and flavour that is, quite simply, unimprovable.
Why You'll Love This Recipe
- The combination of good-quality mayonnaise and soured cream creates a luxurious, creamy base that perfectly carries the strong flavour of the cheese.
- A dual-acid approach using both fresh lemon juice and a touch of white wine vinegar provides brightness and cuts through the richness without being overly sharp.
- Allowing the dressing to rest for at least 30 minutes is crucial, as it gives the flavours time to meld and the cheese to properly infuse the creamy base.
Ingredients
- 150g good-quality blue cheese (like Stilton or Roquefort), at room temperature
- 100g full-fat mayonnaise (preferably homemade or a high-quality brand)
- 100g full-fat soured cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar
- 2-3 tablespoons milk or single cream, to adjust consistency (optional)
- Freshly milled black pepper
- A pinch of salt (only if needed, as the cheese is salty)
Equipment Needed
Medium mixing bowl · Fork · Balloon whisk · Measuring spoons and cups (or weighing scales) · Airtight container for storage
Step-by-Step Instructions
- First, prepare the cheese. If it has a hard rind, trim it away. Place the cheese in a medium-sized bowl and, using the back of a fork, mash it against the side of the bowl until it is broken down into a rough, crumbly paste. Don't overdo it; you want to retain some small, nuggety pieces for texture.
- Now, add the mayonnaise and soured cream to the bowl with the cheese. Using a balloon whisk, begin to gently combine the ingredients. Whisk until everything is smoothly incorporated, though you will still see the lovely blue flecks from the cheese.
- Next, add the lemon juice and white wine vinegar. Whisk these in thoroughly. The acid will slightly thin the dressing and add a crucial layer of brightness.
- Assess the consistency. If you prefer a thicker dressing for a dip, it may be perfect as it is. For pouring over a salad, you might want it a little thinner. Add the milk or single cream, one tablespoon at a time, whisking after each addition until you reach your desired consistency.
- Finally, season the dressing. Add a generous grinding of freshly milled black pepper. Taste the dressing before you even think about adding salt – the cheese is often salty enough on its own. If it needs it, add a tiny pinch and whisk again.
- For the very best flavour, cover the bowl and place the dressing in the refrigerator for at least 30 minutes, or up to a few hours, to allow all the flavours to get to know one another properly. Serve chilled.
Delia's Notes from the Kitchen
A crucial secret to success here is to ensure your cheese is at room temperature before you begin. A cold, hard block of cheese is very difficult to mash and will not incorporate smoothly into the cream and mayonnaise, resulting in a lumpy dressing. Leaving it on the counter for 30 minutes makes all the difference.
How to Store & Reheat
Store the dressing in a clean, airtight jar or container in the coldest part of your refrigerator. It will keep well for up to 5 days. The dressing will thicken as it chills, so you may need to let it sit at room temperature for 10 minutes or stir in a splash of milk to loosen it before serving.
Frequently Asked Questions
Which blue cheese is truly the best for this dressing?
It's a matter of personal taste. For a classic, robust British flavour, I always reach for Stilton. If you prefer a sharper, saltier profile, Roquefort is the one. For those who find blue cheese a bit strong, a creamy Gorgonzola Dolce is an excellent, more mellow starting point.
My dressing is too thick. How do I fix it?
This is a very simple fix. The dressing will naturally be quite thick, especially after chilling. Just whisk in a little milk or single cream, a teaspoon at a time, until you reach the consistency you're happy with. Be careful not to add too much at once.
Can I use low-fat mayonnaise or soured cream?
You can, but I wouldn't recommend it for the best result. The full-fat versions provide the necessary richness and body to stand up to the strong cheese. Low-fat products can sometimes be a bit thin and may have added sugars that will alter the flavour balance.
How long does this homemade dressing last?
When stored correctly in an airtight container in the fridge, it will last for up to 5 days. The flavours will actually deepen and improve after the first day.
Why does my dressing taste slightly bitter?
This can sometimes happen if the blue cheese you've used is particularly aged or if your lemon juice is not fresh. Always use freshly squeezed lemon juice, as the bottled variety can impart a harsh, metallic taste. Also, ensure your mayonnaise and soured cream are fresh.