Making a homemade blue cheese dressing doesn’t have to be that complicated. Making it at home can be quick and taste so much better than anything that you can buy at the store.
I’m such a big fan of sour cream. In my recipes, I use less mayonnaise and more sour cream because I think that it makes the salad dressing creamier.
Homemade blue cheese dressing can last up to three to five days in the refrigerator. The trick is to make sure that your salad dressing is stored in an airtight container.
Don’t allow the dressing to sit out at room temperature any longer than necessary. When you remove the dressing to serve it, pour out what you need and put it back in the fridge as quickly as possible.
Why does homemade blue cheese dressing get watery?
Homemade blue cheese dressing can get watery after being in the fridge because sour cream and mayonnaise start to separate after sitting for a bit. To resolve this, first, try whisking the dressing to see if that helps. If it doesn’t, you can add some greek yogurt to thicken up the salad or even some grated parmesan cheese.
How to thin out blue cheese dressing
If your homemade blue cheese dressing is too thick, an easy way to thin it out a bit is to add some lemon juice. Start by adding a teaspoon of lemon juice at a time and stirring it vigorously.
Homemade blue cheese dressing ingredients
Mayonnaise and sour cream – This is what makes the creamy base for this blue cheese dressing. Use whatever brand of these you want, and you can use low-fat if you want, but I don’t recommend it.
Garlic – I prefer fresh garlic cloves in this recipe. If you use the minced garlic from the jar, it may make the dressing a bit runny because it is kept in oil.
Parsley – I recommend buying the freshest bunch of parsley that you can find. If you can’t find fresh parsley, go ahead and use dried parsley.
Onion powder – Many people put freshly chopped onion in their salad dressing, but I find it too overpowering.
White vinegar – If you want to try white wine vinegar as a replacement, you can do so in this recipe. I leave that to your taste buds.
Blue cheese crumbles – I prefer smaller crumbles in this dressing, but that is a pure preference. If your blue cheese chunks are big, you may want to break them into smaller pieces.
Salt and pepper – Add these items to taste. Typically, I add a little salt, if any at all.
How to make blue cheese dressing
Step 1: Gather your ingredients Cooking is so much easier if you get everything in one place before you start. Nothing is more frustrating than thinking that you have an ingredient, and then halfway through making something, you realize that you are actually out of it.
Step 2: Add the mayonnaise and sour cream to a medium-sized mixing bowl. Stir vigorously to combine thoroughly.
Step 3: Chop the parsley.
Step 4: Mince the garlic.
Step 5: Add all of the remaining ingredients to the bowl. Stir to combine.
Step 6: Cover the bowl or transfer the salad dressing to a container with a lid. Place the dressing in the fridge. Allow it chill for about 3 hours.
Step 7: Lightly stir to mix and then serve as desired.
- 1/2 c mayonnaise
- 1 c sour cream
- 1 t minced garlic
- 1 tsp onion powder
- 1/4 c chopped parsley
- 1 T white vinegar
- 1/2 c blue cheese crumbles
- salt and pepper
- Mince your garlic.
- Chop the parsley.
- Add the sour cream and mayonnaise to a medium-size mixing bowl.
- Stir to combine thoroughly.
- Add in the remaining ingredients and stir to combine thoroughly.
- Cover the bowl and refrigerate for 2 hours.
- Stir and serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 154mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 2g
The bottom line
This blue cheese dressing I’ve come up with is truly divine-looking and definitely better than the regularly store-bought variety. It’s creamier and more ideal when used as a dipping sauce or tossed in as a salad dressing!
Finally, this one is utterly quick and easy to follow, which in itself is an ingredient that cannot be replicated.