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Making salad dressing from scratch sounds fussy until you realize it's just five minutes of whisking. This blue cheese version with buttermilk delivers sharp, tangy flavor without the store-bought gums and stabilizers that make dressing taste flat.
The best part: you control the blue cheese chunks and the tang level. Most weeknight salads need something bold enough to hold up to crisp greens or Buffalo wings, and this dressing does both without separating in the fridge.
Mix it Sunday, serve it all week. It thickens as it chills, so you'll have creamy, pourable dressing ready for game day platters or last-minute salads.
Blue Cheese Dressing with Buttermilk is a 10-minute creamy dressing made by whisking mayonnaise, sour cream, buttermilk, and crumbled blue cheese with garlic and lemon juice. The key to perfect texture is adding buttermilk gradually and chilling the dressing at least one hour so flavors meld and the consistency firms up.
Why This Recipe Works
Rich mains need something to cut through, and homemade does exactly that. For a version that comes together quickly, another great homemade recipe balances tang without blue cheese's punch.
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Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes plus chilling
Servings
6-8 servings
Difficulty
Easy
Category
Appetizer | Salad Dressing
Quick Tip
Chill dressing at least 1 hour before serving
Best For
Weeknight | Entertaining | Meal Prep
Here's why it works:
- Full-fat dairy creates creamy body - Low-fat versions turn watery and thin because fat carries flavor and gives dressing cling
- Buttermilk adds tang without thinning too much - Its thick consistency controls texture while vinegar or lemon juice would make dressing runny
- Chilling firms the texture and melds flavors - Cold temps let buttermilk proteins tighten and blue cheese flavor spread through the base
- Crumbled blue cheese adds texture variation - Pea-sized chunks give you creamy base plus sharp bursts of cheese in every bite
- Gradual buttermilk addition controls consistency - You can always thin but thickening requires extra mayo which changes the flavor balance
What You'll Need
A good spread can make or break the plate. For a version that comes together quickly, homemade spread recipe delivers Southern tang with less prep.
- ½ cup mayonnaise (full-fat)
- ½ cup sour cream (full-fat)
- ⅓ cup buttermilk (add gradually)
- 4 oz blue cheese crumbles
- 2 cloves garlic, minced
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon fresh chives or parsley (optional)
Ingredient Details
- Blue Cheese
Use quality crumbled blue cheese - pre-crumbled bags work but hand-crumbled wedges give better texture variation - Buttermilk
Full-fat buttermilk adds the right tang and body - low-fat or milk substitutes make dressing watery - Mayonnaise
Full-fat mayo creates the creamy base - light mayo breaks down and separates when chilled - Sour Cream
Boosts creaminess and adds mild acidity - full-fat works best but reduced-fat holds up better than low-fat mayo - Garlic
Fresh minced garlic beats garlic powder - mince finely so you don't bite into chunks - Lemon Juice
Brightens the dressing and balances richness - white vinegar works but lemon adds fresher flavor - Worcestershire Sauce
Adds umami depth without changing texture - optional but recommended for fuller flavor
Ingredient Swaps
Most people skip spread, but it balances the meal. We keep a batch ready for nights like this - a simple spread variation delivers tang without blue cheese.
Four swaps that work:
- Buttermilk → Milk + 1 tablespoon lemon juice or vinegar - Mix and let sit 5 minutes for similar acidity, though you'll lose some tang and body
- Blue cheese → Feta or gorgonzola - Less pungent with milder cheese flavor but same creamy-chunky texture
- Mayonnaise → Plain Greek yogurt - Creates tangier, less rich dressing with lighter consistency
- Sour cream → Softened cream cheese - Makes thicker, richer dressing with less tang but smoother texture
| Instead Of | Use | Ratio |
|---|---|---|
| Buttermilk (⅓ cup) | Milk + lemon juice | ⅓ cup milk + 1 tablespoon lemon juice |
| Blue cheese (4 oz) | Feta or gorgonzola | 4 oz, same amount |
| Mayonnaise (½ cup) | Greek yogurt | ½ cup, same amount |
| Fresh garlic (2 cloves) | Garlic powder | ½ teaspoon powder |
Instructions
The pork works best when it hits the table at the same time as the main. For a version that comes together quickly, quick pork dish pairs with sharp, tangy dressing.
Whisk mayonnaise and sour cream in a mixing bowl until smooth - No lumps means even flavor distribution throughout the dressing.
Add garlic, lemon juice, Worcestershire sauce, salt, and pepper - Whisk until fully combined and base is creamy with no dry spots.
Gradually add buttermilk 2 tablespoons at a time, whisking after each addition - Stop when dressing reaches pourable consistency but still clings to a spoon.
Crumble blue cheese into pea-sized chunks and fold into dressing with a spoon - Leave some texture for bite contrast instead of mixing until paste-like.
Transfer to airtight container and refrigerate at least 1 hour before serving - Dressing firms as it chills and flavors blend into balanced tang.
What to Serve With It
Chicken adds the contrast this plate needs, but timing matters. For weeknight planning, savory chicken dish ideas show what balances tangy, creamy dressing.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Crisp celery sticks | Easy | Classic crunchy pairing complements creamy dressing | Arrange on platter with carrot sticks for dipping |
| Mixed green salad | Easy | Lettuces balance richness of dressing | Toss with romaine, spinach, or iceberg wedges |
| Buffalo chicken wings | Medium | Blue cheese complements spicy wings | Serve dressing on the side for cooling dip |
| Fresh carrot sticks | Easy | Sweet crunch contrasts tangy dressing | Cut into sticks and arrange with celery |
| Potato wedges | Medium | Inviting base for dipping creamy dressing | Roast or fry until golden, serve warm |
Three ways to serve it:
- Over wedge salads - Drizzle over iceberg wedges with bacon bits and cherry tomatoes for classic steakhouse presentation
- With game day wings - Set out alongside hot sauce and celery for Buffalo wing platters or chicken tender dipping
- As veggie dip - Pour into small bowl surrounded by carrot sticks, celery, bell pepper strips, and cherry tomatoes
Store and Reheat
A good beef can make or break the plate. We keep a batch ready for nights like this - a rich beef side pairs with sharp dressing without overwhelming plates.
| Method | Time | Best For |
|---|---|---|
| 🍳 Stovetop | N/A | Serve cold only to maintain texture and flavor |
| 📦 Microwave | N/A | Serve cold only to maintain texture and flavor |
| 🔥 Oven | N/A | Serve cold only to maintain texture and flavor |
For best results when storing:
- Refrigerate in airtight container for 3-4 days - Glass or plastic with tight seal prevents odor absorption from other fridge items
- Stir before each use - Buttermilk can separate slightly when chilled, quick whisk brings it back together
- Don't freeze blue cheese dressing - Dairy separates and blue cheese texture turns grainy when thawed
- Store in shallow container - Wider surface area means easier stirring and faster temperature adjustment when serving
- Bring to room temp 10 minutes before serving - Takes edge off cold and makes dressing pour more easily over salads
Frequently Asked Questions
Yes, mix ⅓ cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes. You'll get similar acidity but lose some tang and body compared to real buttermilk.
Store in an airtight container in the fridge for 3-4 days. Stir before using since buttermilk can separate slightly when chilled.
Whisk mayo, sour cream, and buttermilk until completely smooth, then fold in pea-sized blue cheese crumbles at the end. Don't over-mix or cheese turns paste-like.
Separation happens from adding buttermilk too fast or using low-fat dairy. Whisk vigorously to re-emulsify, or blend in extra full-fat mayo to bind it back together.
Plan 2-3 tablespoons per person for salads or 3-4 tablespoons per person for dipping wings and veggies. This recipe serves 6-8 people depending on use.
Blue Cheese Dressing with Buttermilk
Ingredients
Method
- Whisk mayonnaise and sour cream in a mixing bowl until smooth with no lumps for even flavor distribution.0.5 cup mayonnaise, 0.5 cup sour cream
- Add minced garlic, lemon juice or vinegar, Worcestershire sauce, salt, and black pepper; whisk until fully combined and creamy.2 cloves garlic, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 0.5 tsp salt, 0.25 tsp black pepper
- Gradually add buttermilk 2 tablespoons at a time, whisking well after each addition until the dressing reaches a pourable consistency but still clings to a spoon.0.33 cup buttermilk
- Crumble blue cheese into pea-sized chunks and fold gently into the dressing to maintain texture contrast.4 oz blue cheese
- Transfer the dressing to an airtight container and refrigerate for at least 1 hour to allow flavors to meld and the texture to firm.
Notes
- Use full-fat dairy for best creamy texture and flavor.
- Add buttermilk gradually to control consistency and prevent dressing from becoming watery.
- Chill dressing at least 1 hour before serving to allow flavors to meld and thicken.
