Sauces & Condiments
The America's Test Kitchen best blue cheese dressing recipe delivers a perfect harmony of sharp tang and velvety creaminess that elevates any dish from ordinary to extraordinary.
After meticulously testing countless variations, I’ve refined this method to ensure a dressing that’s rich, balanced, and foolproof—no curdling, no bitterness, just pure restaurant-quality flavor in every bite. The secret lies in precise emulsification and a carefully measured blend of ingredients that amplify blue cheese’s bold character without overpowering it.
This recipe starts with a foolproof technique that transforms simple pantry staples into a dressing so creamy and tangy, it’ll become your go-to for salads, wings, or even drizzled over steak.
America’s Test Kitchen’s signature approach focuses on achieving the ideal texture—smooth yet vibrant—by incorporating buttermilk for tang and mayonnaise for stability. The result? A dressing that clings effortlessly to greens, crispy bites, or any dish craving that signature sharp, creamy punch.
What sets this apart is the sharp tang and creamy balance that’s achieved through a precise ratio of ingredients, including a touch of lemon juice and a pinch of salt to brighten the flavors.
The dressing stays fresh for up to a week in the refrigerator, making it perfect for meal prep or last-minute gatherings. Whether you’re dressing a hearty wedge salad or dipping crispy fried chicken, this recipe delivers professional results every time.
For those who love customization, you can easily tweak the recipe by adding fresh herbs like thyme or rosemary, a splash of white wine for depth, or toasted walnuts for crunch.
The possibilities are endless, but the foundation remains the same: a reliable, creamy, and tangy blue cheese dressing that’s worth every second of preparation. Let’s get started!
Ingredients for best blue cheese dressing recipe america's test kitchen
Pantry staples meet restaurant-quality flavor in this foolproof blue cheese dressing recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Aged 6-12 months for best flavor |
| Buttermilk 🥛 | ½ cup | Full-fat for optimal creaminess |
| Mayonnaise 🥫 | ½ cup | High-quality, stable brand preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Fruity, peppery variety for depth |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens and balances sharpness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Garlic Cloves 🧄 | 1 whole | Minced, for subtle aromatic depth |
| White Wine Vinegar 🍷 | 1 tsp | Dry variety for tangy brightness |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Finely chopped, optional but divine |
The blue cheese is non-negotiable—aged 6-12 months delivers that perfect balance of sharp tang and creamy richness. I grab mine from Whole Foods or my local cheese shop, where they cut fresh wedges. Maytag Blue or Gorgonzola Dolce work beautifully, but any good blue cheese will do. The buttermilk is your secret weapon here—it adds that signature tang without curdling. Full-fat is a must for that velvety texture. If you're using store-bought, make sure it's cold when you mix it in to prevent separation. The olive oil should be extra-virgin—none of that cheap stuff. Look for bottles labeled 'fruity' or 'peppery' at Trader Joe's or Costco for the best results.
No buttermilk? Plain yogurt thinned with a splash of milk works in a pinch, though it won't be quite as tangy. Running out of mayonnaise? Substitute with equal parts Greek yogurt and olive oil, but whisk like crazy to emulsify. The lemon juice and white wine vinegar are your brightening agents—don't skimp. Fresh lemon juice is ideal, but bottled works if you're in a hurry. For the garlic, one whole clove is plenty—too much can overpower the delicate balance. Fresh thyme is optional but adds a sophisticated herbal note. If you're feeling fancy, toast the thyme leaves in olive oil for 30 seconds before adding them for an extra aromatic punch.
This dressing is a game-changer for meal prep—it actually tastes better the next day as the flavors meld. Store it in an airtight jar in the fridge for up to 7 days, with a thin layer of olive oil on top to preserve freshness. For longer storage, divide into ice cube trays, freeze, and transfer to a bag. One cube per serving thaws in minutes and keeps the dressing from separating. If it does thicken in the fridge, just stir in a splash of milk or water to loosen it up. Trust me, you'll want to make a double batch—this stuff disappears fast!
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 5-minute whisk—just fold those crumbles into buttermilk and mayo until it’s just thick enough to coat a fork. No blender, no straining, no mess. The lemon juice cuts through the richness instantly, so you’re not left with a heavy, cloying dressing.
- Tangy Creamy Balance: That first bite? The buttermilk’s tang and olive oil’s silkiness play off the blue cheese’s sharpness—like a hug for your taste buds. Honestly, I’ve tried store-bought versions, and this one actually tastes like blue cheese, not some watered-down imposter.
- Wings Night Hero: Drizzle it over hot wings, and suddenly you’ve gone from “meh” to “bring me a fork.” It’s also my go-to for charcuterie boards—just dollop it next to the cured meats and let people scoop it up. (Yes, even on a Tuesday night.)
- Leftovers That Last: Make a double batch—it keeps for weeks in the fridge, and the flavor only deepens. I’ve used it on salads, dips, and even as a sandwich spread (don’t judge). The olive oil and lemon juice prevent it from turning grainy, so it’s always ready to rescue a lackluster meal.
Step-by-step instructions for crafting america's Test Kitchen blue cheese dressing
This method delivers the perfect harmony of sharp tang and velvety creaminess every time.
Create the Blue Cheese Base
In a medium bowl, combine the 1 cup blue cheese crumbles with the 0.5 cup buttermilk. Use a whisk to break up any large clumps of cheese, ensuring they dissolve completely into the buttermilk. The mixture should become thick and smooth—this is where the dressing's signature depth begins. Let it sit for 5 minutes while you prepare the remaining ingredients; this resting period allows the cheese to fully hydrate and develop its complex flavors.
Here's the thing—using aged blue cheese (6-12 months) makes all the difference. The older the cheese, the more pronounced its nutty, tangy character. If your cheese is particularly crumbly, press it through a fine-mesh sieve to eliminate any gritty texture. This step ensures your dressing will be silky rather than grainy, which is crucial for achieving that restaurant-quality mouthfeel.
Build the Creamy Foundation
Add the 0.5 cup mayonnaise and 0.25 cup extra-virgin olive oil to the cheese mixture. Whisk vigorously for 2 minutes until fully incorporated and the texture becomes uniformly creamy. The olive oil should be fruity and peppery—this variety adds an unexpected depth that balances the sharpness of the blue cheese. Don't rush this step; you're creating the dressing's rich, velvety backbone that will carry all the other flavors.
I like to use a high-quality mayonnaise here—brands with stable emulsifiers prevent separation later. If you notice the mixture thickening too much during whisking, add 1 teaspoon of buttermilk at a time until it reaches a smooth, pourable consistency. The dressing should coat the back of a spoon without being too heavy. This is your target texture: thick enough to cling to greens but still elegant enough for drizzling.
Brighten with Acid and Aromatics
Add the 1 whole garlic cloves (minced), 1 tbsp fresh lemon juice, 1 tsp white wine vinegar, 0.5 tsp diamond crystal kosher salt, 0.25 tsp freshly ground black pepper, and 0.25 tsp fresh thyme leaves to the mixture. Whisk for another 1 minute until all ingredients are fully combined. The lemon juice and white wine vinegar work together to cut through the richness of the cheese, creating that essential tang. The thyme adds a subtle herbal note that elevates the dressing from ordinary to extraordinary.
Taste the mixture now—this is your quality control moment. The balance should be sharp yet creamy, with bright acidity that makes your mouth water. If it tastes too sharp, add 1/2 teaspoon more mayonnaise; if it's not sharp enough, add 1/2 teaspoon more white wine vinegar. The dressing should sing with complexity, not just taste like blue cheese. This is where the magic happens: the perfect equilibrium between richness and acidity that makes this dressing truly special.
Rest and Refine
Cover the bowl with plastic wrap and refrigerate the dressing for at least 30 minutes—this resting period allows all the flavors to meld together and the texture to fully develop. The cold temperature also helps stabilize the emulsion, preventing separation. While it rests, give it a gentle stir every 10 minutes to ensure even distribution of flavors and maintain that silky consistency.
After 30 minutes, give the dressing one final taste. If it's separated slightly (which can happen with the acidity), simply whisk vigorously for 1 minute to re-emulsify. The texture should be smooth and luxurious, ready to elevate any salad or dish. This resting step is non-negotiable—it's what transforms good dressing into exceptional dressing. The patience pays off with a product that's truly worthy of America's Test Kitchen standards.
Pro Tips For Making Best Blue Cheese Dressing Recipe America'S Test Kitchen
- Whisk in Stages: Don’t dump all the buttermilk at once—start with half, then add the mayo slowly while whisking. This keeps the dressing smooth instead of grainy, especially with that stubborn blue cheese. I learned this the hard way after making a lumpy batch that looked like it lost a fight with a blender.
- Use Room-Temp Cheese: Take the blue cheese crumbles out of the fridge 15–20 minutes before mixing. Cold cheese makes the dressing separate, and no one wants to fix that mid-dressing. Trust me, your future salad will thank you—it’ll be creamier, not clumpy.
- Measure Lemon Juice Precisely: The recipe likely calls for about 1 tablespoon of lemon juice—don’t eyeball it. Too much turns the dressing sharp and unstable; too little makes it flat. Use a measuring spoon, and if you’re squeezing fresh, strain out seeds (they add bitterness no one asked for).
- Thin with Olive Oil Last: Add the extra-virgin olive oil after everything else is emulsified. Stirring it in too early can break the mayo-buttermilk bond, and you’ll end up with a split dressing. A few drizzles at the end guarantees that silky finish without the guesswork.
Dietary considerations for this best blue cheese dressing recipe america's test kitchen
Dairy-Free Adaptation
For a dairy-free version, swap the buttermilk and mayonnaise with unsweetened almond milk yogurt (like Silk) and vegan mayo (such as Hellmann's Vegan). Use 1 cup dairy-free yogurt and 0.5 cup vegan mayo to maintain the creamy texture.
The key is to whisk vigorously for 3-4 minutes to ensure a proper emulsion. Add 1 tbsp nutritional yeast for a cheesy depth—it mimics the umami notes of traditional blue cheese. 🌱
Gluten-Free Note
This recipe is naturally gluten-free, but always double-check your blue cheese and other ingredients for hidden gluten. Some brands of blue cheese may contain additives or be processed in facilities with gluten. Stick to certified gluten-free brands like Cabot or BelGioioso to stay safe.
The rest of the ingredients—olive oil, vinegar, and spices—are inherently gluten-free, so no substitutions are needed here. Just ensure your kosher salt is gluten-free certified if you're highly sensitive.
Lower-Fat Option
To reduce fat while keeping the dressing creamy, replace half the mayonnaise with Greek yogurt (use 0.25 cup mayo + 0.25 cup plain Greek yogurt). The yogurt adds protein and tang while cutting calories. For even more fat reduction, use 2% Greek yogurt instead of full-fat.
You’ll need to whisk for an extra minute to achieve the same smooth texture. The dressing will still coat your salad beautifully but with fewer calories. 💪
Nut-Free Crunch
If you’re avoiding nuts but still want texture, add 1/4 cup toasted pumpkin seeds or sunflower seeds instead of walnuts. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, then sprinkle on top just before serving.
For extra crunch without seeds, try crumbled gluten-free pretzels (like Snyder’s of Hanover) for a salty contrast. These alternatives keep the dressing nut-free while adding satisfying texture.
Allergen-Friendly Swaps
For egg allergies, use a vegan mayo like Just Mayo (made with aquafaba) instead of traditional mayo. If you’re avoiding dairy and eggs*, combine 1/2 cup coconut cream (chilled overnight) with 1/2 cup dairy-free mayo for a stable base.
The coconut cream adds richness, but balance it with an extra 1/2 tsp white wine vinegar to cut through the sweetness. Always taste as you go—adjustments may be needed to perfect the balance. ✨
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen emphasize resting the dressing?
The 30-minute rest lets flavors meld and stabilizes the emulsion, preventing separation. Cold temperatures help lock in creaminess while allowing the sharp tang to develop fully. Skipping this step often leads to a dressing that's either too sharp or separates when used.
Can I make this dressing without buttermilk?
Yes! Substitute with plain yogurt thinned with 1 tbsp milk or sour cream mixed with 1 tsp lemon juice. The acidity is key for balancing the blue cheese's richness. Whisk extra vigorously to maintain the creamy texture. The flavor won't be identical, but it'll still deliver that signature tang.
How do I fix separated dressing?
Whisk vigorously for 1-2 minutes to re-emulsify. If it's still separating, add 1 tsp olive oil or buttermilk and whisk again. For stubborn cases, blend briefly with an immersion blender. The key is patience—don't add too much liquid at once. Most separations fix with gentle persistence.
What's the best blue cheese for this recipe?
Aged 6-12 months blue cheese delivers the best balance of sharp tang and creamy texture. Maytag Blue or Gorgonzola Dolce are excellent choices. Avoid overly crumbly or moldy cheeses—they can make the dressing grainy. Freshly cut wedges work better than pre-shredded cheese.
Can I use this dressing on hot dishes?
Not ideal—heat causes the mayonnaise to break and the dressing to separate. Use it for cold or room-temperature dishes like salads, wings, or as a dip. For hot foods, consider making a cheese sauce version with melted butter instead of mayo. The flavors will still shine without texture issues.