This thick and creamy Buttermilk Blue Cheese Dressing is the best you will ever have. Made with fresh blue cheese, a few pantry staples, and no preservatives, why buy bottled when you can make it in 5 minutes?
½teaspoon(½teaspoon)Worcestershire sauce, or soy sauce
¼teaspoon(¼teaspoon)black pepper, freshly ground
1 to 1¼cup(114 to 140 grams)blue cheese, crumbled, see Recipe Notes
Instructions
In a large bowl, whisk together the sour cream, mayonnaise, water, and buttermilk powder until smooth.
Press the garlic clove using a garlic press or mince it finely. Add the garlic in with the lemon juice, garlic powder, Worcestershire sauce, and black pepper and whisk well.
Stir in the crumbled blue cheese.
The dressing tastes best if you let it sit in the fridge for a few hours, and will thicken as it ages. If the dressing is too thick, just add a teaspoon or two of water.
Storage instructions: Blue cheese dressing will last in the fridge for about a week in a tightly sealed container. This dairy-based salad dressing doesn't freeze well, so it's best to use it up and make more!
Recipe Notes
Instead of water and buttermilk powder, you can substitute ¼ cup of fresh buttermilk if you have it on hand, or ¼ of milk with a dash of lemon juice added to “sour” it.Use 4 to 6 ounces (114 to 140 grams) of fresh blue cheese depending on how thick you'd prefer the dressing to be - use more or less to suit your taste. You can also use English Stilton, Italian Gorgonzola, or French Roquefort instead of the blue cheese.