Creamy Homemade Blue Cheese Dressing made with shallots, vinegar, lemon, mayo, buttermilk, and blue cheese.
I didn’t always understand blue cheese. Honestly, the first time I saw a chunk of it, I remember thinking it looked like someone forgot it in the back of their fridge in 1987. You know that moment? Where your brain goes, Is this… food? My parents were Italian-ish, which meant we were a ranch-dressing household through and through. Blue cheese dressing felt like something only people who hosted backyard wine tastings would appreciate.
But things change. Several years ago, I ordered a wedge salad on what was probably a “new me” kick (I was trying to eat more vegetables, which… questionable success). It came drenched in Homemade Blue Cheese Dressing. And I swear, everything got quiet for a second — like that scene in a movie when the main character realizes they’re in love but they didn’t notice it happening.
Then came the day when I tried making Homemade Blue Cheese Dressing myself. I remember standing in my tiny kitchen, shallots rolling around the counter like they were trying to escape, and thinking, This is either going to be genius or a disaster. Somewhere between whisking buttermilk and mashing blue cheese against the bowl, I noticed time slow just a little. The whole room smelled faintly tangy and comforting, like a salad bar in the best way.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And when I tasted it — creamy, punchy, bright — I actually sat down at the counter. Food shouldn’t make you emotional, but you know how certain things just… hit? I suddenly understood how something as simple as a Homemade Blue Cheese Dressing can feel like a tiny luxury, even when you’re just drizzling it over iceberg lettuce you forgot you bought.
Maybe I’m being dramatic, but hey — food is allowed to change you a little, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Homemade Blue Cheese Dressing Recipe?
If you’ve ever bought a bottle of blue cheese dressing and thought, This tastes like the color gray, then you already know why Homemade Blue Cheese Dressing matters. It’s fresher, creamier, and honestly — it just tastes more alive. There’s this tangy balance from the vinegar and lemon, and the buttermilk rounds everything out so it doesn’t feel heavy.
And here’s the thing — some days yours might turn out thicker, or maybe the blue cheese you found is milder or funkier than last time. That tiny unpredictability makes it almost… charming? I kind of love that Homemade Blue Cheese Dressing has a personality, and it isn’t afraid to be bold.
Plus, you don’t need anything fancy to make it. There’s a good chance every ingredient is already hiding in your fridge somewhere, quietly waiting to shine.
Ingredient Notes:
Before you grab everything, let’s talk about why each ingredient in Homemade Blue Cheese Dressing is here. Not in a fussy way — just how a friend would explain it while chopping shallots and sipping iced coffee.
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Shallots: Softer than onions, like the introverted cousin.
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White wine vinegar: Sharp enough to balance the richness without taking over.
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Lemon juice: Gives the whole thing a subtle lift, like opening a window in spring.
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Salt + pepper: You already know.
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Mayonnaise: The creamy foundation — any brand you love.
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Buttermilk: Tangy and light; also helps adjust the texture.
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Blue cheese: The soul of the Homemade Blue Cheese Dressing. Choose what makes you happy — mild Gorgonzola if you’re easing in, or something funkier if you’re feeling brave.
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Chives: Optional confetti — fresh, green, and cheerful.
Ever notice how every salad ingredient has a personality? Just me?
How To Make Homemade Blue Cheese Dressing?
Let’s make Homemade Blue Cheese Dressing together. Nothing complicated — promise.
Step 1 — Marinate the shallots
Mix shallots, vinegar, lemon, salt, and pepper. Let them hang out for about 10 minutes. It softens their bite, kind of like giving them a pep talk before they enter the bowl.
Step 2 — Add the creamy base
Whisk in mayo and buttermilk. It should look silky-ish at this point. Don’t overthink it.
Step 3 — Add blue cheese
Stir in crumbles and mash the bigger ones. Some days I leave larger chunks; other days I go smoother. There’s no wrong answer — just preference and maybe mood.
Step 4 — Add chives (optional)
You don’t have to, but it makes the dressing look like it’s going somewhere fancy.
Want To Save This Recipe?
Step 5 — Chill and store
Transfer to a jar; refrigerate it. A couple hours in the fridge deepens the flavor. If you sneak a taste early, I won’t tell.
Storage Options:
This Homemade Blue Cheese Dressing keeps well in the fridge up to 5 days — though mine rarely lasts that long because I keep “sampling” it. Store in a sealed jar, give it a quick stir before using. Freezing? Hard pass. The texture gets weird and separated, like when you wake up after sleeping on your hair wrong.
Variations and Substitutions:
A fun thing about Homemade Blue Cheese Dressing: there’s room to play.
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Swap mayo for sour cream — lighter, tangier.
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No buttermilk? Milk + lemon works fine.
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Try apple cider vinegar or red wine vinegar if that’s what you’ve got.
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Add more blue cheese for chunky style.
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Use less buttermilk if you want something closer to a dip.
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Garlic powder if you want a secret punch.
Some days I go chunkier; other days I make it silky. Cooking doesn’t need to be rigid.
What to Serve with Homemade Blue Cheese Dressing?
Homemade Blue Cheese Dressing is sneaky — it goes with EVERYTHING. Well, almost.
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Wedge salads (classic and dramatic)
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Buffalo wings — obviously
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Burgers or steak
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Veggie trays
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Roasted potatoes
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Sandwiches that need a little personality
Sometimes I even drizzle a little over roasted broccoli because… why not?
Frequently Asked Questions:
Can I use low-fat ingredients?
Yep. It won’t be quite as creamy, but you’ll still get that blue cheese magic.
Best blue cheese brand?
No single winner — I kinda switch depending on mood. Mild one week, funky the next.
How do I thin it out?
Add more buttermilk, a splash at a time.
I love how Homemade Blue Cheese Dressing can feel simple and surprising at the same time — like you’re treating yourself without doing anything dramatic. If you make it, tell me what you tried it with! Wings? Salad? Straight from the jar at 11 pm? I’ve been there.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Blue Cheese Dressing
Ingredients
- 1 tablespoon finely chopped shallots
- 2 tablespoons white wine vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 2 1/2 ounces crumbled blue cheese
- 1 teaspoon chopped chives optional
Instructions
Marinate Shallots
- In a small mixing bowl, combine the finely chopped shallots, white wine vinegar, lemon juice, salt, and black pepper. Allow the mixture to stand for approximately 10 minutes so the shallots soften and the flavors develop.
Incorporate the Base
- Add the mayonnaise and buttermilk to the bowl. Whisk until the mixture becomes smooth and fully combined.
Add Blue Cheese
- Add the crumbled blue cheese. Use the back of a spoon to gently mash any large pieces against the side of the bowl while retaining some smaller crumbles for texture. Mix until evenly distributed.
Add Chives (Optional)
- If desired, stir in the chopped chives for additional flavor and color.
Refrigerate
- Transfer the dressing to an airtight container. Refrigerate for up to 5 days. Stir before serving.
Notes
- Certified gluten-free white wine vinegar
- Pasteurized, gluten-free blue cheese
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
