Homemade Blue Cheese dressing is easy. And significantly better.
Making you own blue cheese dressing isn’t only easy, it’s also significantly better than anything you can find in a store. In fact, this recipe is by far, the best I have ever had. It’s yet another winning recipe from Ina Garten, and I’m never looking for another!
Blue Cheese dressing (often used a dip) is a classic accompaniment to our nation’s beloved Buffalo wings, the classic wedge salad and a popular dip on a crudité platter, to name a few. If you aren’t familiar with blue cheese’s flavor profile, it can be very pungent, stinky and an acquired taste for many. For a long time, I really wasn’t into it. However, I have come to appreciate a really good blue cheese dressing or dip when it is paired correctly, and made correctly.
Choosing the right blue cheese
The trick to making a blue cheese dressing that isn’t overwhelming, but strong enough to hold up to equally strong flavors like buffalo sauce, is choosing the right cheese. There are many variations of blue cheese including Maytag, Roquefort, Stilton, Gorgonzola, and Cabrales. Each is unique and have their own place in pairings. If you want to learn more about what makes each unique, check out this article from Delishably.
In the case of a dressing, or a dip, you want something that is strong enough to stand on its own, but also won’t overpower the other flavors it is being paired with. (And trust me, blue cheese can over power very easily!)
Roquefort blue cheese is the right choice here for the perfect balance of texture and flavor in a dressing.
Make it ahead
You can make this Blue Cheese dressing to serve on a salad or as a dip up to 3 days in advance. Just assemble and store in a mason jar or other air tight container and place in the refrigerator until ready for use.