I have perfected my favorite restaurant dressing with this steakhouse blue cheese dressing recipe. It's creamy and boldly tangy with a rich texture. Champagne vinegar and Worcestershire sauce add depth of flavor, bringing an indescribable restaurant vibe to my kitchen... and to yours.
Abbey's Recipe Twist
I incorporate blue cheese in two ways to ensure undeniable blue cheese flavor in every drop.
TL;DR: Recipe Highlights
What is it: A chunky blue cheese dressing that rivals a classic steakhouse dressing.
Why you'll love this: This dressing comes together with mosty pantry staples. It elevates any salad but is also fabulous as a dip or spread.
How to make it: Combine the base ingredients (except for the cheese) in a food processor. Warm half of the cheese until soft and blend it into the dressing until smooth. Smash the remaining cheese and fold it into the dressing.
Rich and tangy blue cheese dressing is not only a steakhouse classic but a staple in my kitchen. I love its creamy consistency and bold, undeniable flavor.
This dressing is my go-to for my modern take on a seven-layer salad and my iceberg lettuce wedge salad.
Grab a wedge of good blue cheese and a few everyday staples, and you've got a dressing that comes together in minutes and is restaurant-level delicious.
MY SECRET: blending warm, almost-melted blue cheese into the creamy dressing base to infuse every drop with the irresistible taste of this funky cheese. Please keep reading for all of my pro tips!
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What Type of Blue Cheese Should I Use?
Blue cheese is known for its signature blue-green veins that come from the addition of edible mold cultures. It can be made with cow's, sheep's, or goat's milk, and the flavor can range from sweet and mild to sharp and strong.
I love softer, creamier cow's milk varieties such as Danish blue cheese or this Caves of Faribault St. Pete's Blue from Minnesota. They both have a mild yet distinct blue cheese flavor without being too intense. Roquefort (strong and sharp), Stilton (rich and pungent), and Gorgonzola (milder and sweeter) are other tasty options.
Ingredient Notes
- Blue cheese: Since this is the star, start with good-quality cheese. For the freshest quality and flavor, always buy a wedge of cheese, not a pre-crumbled variety.
- Champagne vinegar: I adore champagne vinegar. It's light and mild, slightly sweet, and less sharp than other varieties. White wine vinegar or apple cider vinegar can also be used.
- Sour cream and mayonnaise: I prefer full-fat for richness, but light varieties can be used.
- Milk: Whole or 2% milk can be used. Feel free to use buttermilk if you prefer its tangy flavor.
You'll find a complete list of ingredients and measurements in the recipe card below.
Abbey's Expert Tips
- Blending half of the blue cheese into the creamy base is the key to the most flavorful dressing. The other half of the cheese is smashed or crumbled in for texture.
- Prefer a smooth dressing? Omit adding crumbled cheese at the end and blend all of the cheese into the dressing.
- Marinate the garlic in the vinegar before adding it to the dressing. This mellows the sharp, raw flavor of the garlic while infusing the vinegar with garlic flavor so it distributes evenly throughout the dressing.
- Chill the dressing one to two hours before serving to allow the flavors to meld and enhance.
How to Make Steakhouse Blue Cheese Dressing
Step 1: Add mayonnaise, sour cream, garlic, Worcestershire sauce, and vinegar to a food processor. Blend until smooth.
Step 2: Heat half of the blue cheese in the microwave until soft and melted. Add it to the food processor and blend until smooth.
Step 3: Transfer the dressing to a bowl. Crumble or smash the remaining blue cheese and fold it into the dressing. Season to taste with salt and pepper.
Step 4: Garnish with chives and serve. Store in the refrigerator for up to one week.
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What Pairs Well with Blue Cheese?
Blue cheese isn't just for salads. Here are my favorite "out-of-the-box" ways to use this dressing.
- As a dip: think chips, chicken wings, or chicken tenders.
- As a sauce, try pairing it with grilled balsamic chicken or on top of a grilled steak.
- As an ingredient, amping up the flavor in warm buffalo cheese dip and blue cheese buffalo chicken meatballs.
Blue cheese is also a staple on charcuterie boards, pairing beautifully with figs, apples, pears, and nuts.
The next time you're hosting guests, making a special date night meal, or looking for a bold dip for French fries, let this steakhouse-inspired blue cheese dressing be your go-to.
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📖 Recipe Card
Best Steakhouse Blue Cheese Dressing
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EQUIPMENT
Ingredients
- ½ cup mayonnaise (full-fat)
- ½ cup sour cream (full-fat or Greek yogurt)
- 1 teaspoon minced garlic
- 1½ teaspoons champagne vinegar (or apple cider vinegar, white wine vinegar, or distilled vinegar)
- 1 teaspoon Worcestershire sauce
- 4 ounces blue cheese (divided)
- 1 tablespoon milk (as needed to thin out the dressing)
- Kosher salt (to taste)
- black pepper (to taste)
Instructions
- Add the mayonnaise, sour cream, garlic, vinegar, and Worcestershire sauce to the bowl of a food processor. Blend until smooth.½ cup mayonnaise, ½ cup sour cream, 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce, 1½ teaspoons champagne vinegar
- In 10 second increments, microwave half the blue cheese to soften until melty. Add this to the food processor and process until well incorporated. If the dressing seems too thick, add milk as needed to thin out. Season to taste with salt and pepper. Transfer the mixture to a bowl and crumble the remaining blue cheese and fold it into the dressing.4 ounces blue cheese, 1 tablespoon milk
- Store in the fridge for up to one week.
Notes
- Buy a wedge of good-quality blue cheese for the freshest flavor and texture. Skip the pre-crumbled varieties.
- Marinate the garlic in the vinegar before adding it to the dressing. This mellows the sharp, raw flavor of the garlic while infusing the vinegar with garlic flavor so it distributes evenly throughout the dressing.
- Soften half of the blue cheese in the microwave before blending it with the other dressing ingredients. This helps it to blend in smoothly and infuses the flavor into every drop.
- For a smooth, not chunky, dressing, soften all of the cheese and blend it into the dressing.
- Use milk as needed to thin out the dressing. Both whole and 2% milk work well. Buttermilk can be used if you prefer its tangy flavor.
- Chill the dressing for at least 1-2 hours to allow the flavors to meld and intensify.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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