📝 About This Recipe
This isn't your average steakhouse condiment; it is a masterclass in the balance of salt, acid, and creamy decadence. By utilizing a base of high-quality cultured buttermilk and pungent, cave-aged blue cheese, we create a texture that is both pourable and luxuriously chunky. It is the perfect cooling companion for spicy buffalo wings or the sophisticated anchor for a classic iceberg wedge salad.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, preferably avocado oil or classic egg-based)
- 1/2 cup Sour Cream (full fat for the best texture)
- 1/4 cup Buttermilk (shaken well; adds necessary tang and fluidity)
The Star Ingredient
- 6 ounces Blue Cheese (Roquefort, Gorgonzola, or Maytag; crumbled by hand)
Seasonings and Aromatics
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Worcestershire Sauce (provides umami depth)
- 1 clove Garlic (grated into a fine paste)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon White Wine Vinegar (for a sharp, bright finish)
- 1/4 teaspoon Onion Powder (for subtle savory background notes)
- 1/2 teaspoon Kosher Salt (adjust to taste based on the saltiness of the cheese)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by placing your blue cheese on a cutting board. Crumble it by hand into varying sizes—some pea-sized for texture and some smaller for integration.
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2
In a large stainless steel or glass mixing bowl, whisk together the mayonnaise and sour cream until the mixture is perfectly smooth and no streaks remain.
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3
Slowly stream in the buttermilk while whisking constantly. This emulsifies the fats and creates a silky, pourable consistency.
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4
Add the freshly squeezed lemon juice and white wine vinegar. The acidity will immediately begin to brighten the heavy fats of the dairy.
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5
Stir in the Worcestershire sauce and the grated garlic paste. Ensure the garlic is evenly distributed so no one gets a large bite of raw pungent garlic.
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6
Add the onion powder, kosher salt, and freshly cracked black pepper. Whisk gently to combine.
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7
Fold in the finely minced chives and parsley. These herbs provide a necessary visual pop of green and a fresh, earthy counterpoint to the rich cheese.
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8
Add 3/4 of the crumbled blue cheese to the bowl. Use a rubber spatula to fold the cheese in gently, being careful not to smash the larger chunks.
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9
Taste the dressing. Depending on the age of your blue cheese, you may want to add a pinch more salt or a splash more buttermilk to thin it out.
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10
Transfer the dressing to a glass jar or airtight container. Top with the remaining blue cheese crumbles for an attractive presentation.
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11
Seal the container and refrigerate for at least 30 minutes. This 'resting' period allows the garlic and herbs to infuse the cream and the cheese to soften slightly.
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12
Before serving, give the dressing a quick stir with a spoon to redistribute the ingredients.
💡 Chef's Tips
For the best flavor, buy a wedge of blue cheese and crumble it yourself; pre-crumbled cheese is often coated in potato starch which affects the texture. If the dressing feels too thick after chilling, whisk in one teaspoon of milk or water at a time until your desired consistency is reached. To make a 'lighter' version, you can substitute half of the mayonnaise with Greek yogurt, though the flavor will be significantly tangier. Always use fresh herbs; dried chives or parsley lack the vibrant aromatic oils needed to cut through the richness of the Roquefort. Let the dressing sit at room temperature for 10 minutes before serving to unlock the full profile of the cheese's fats.
🍽️ Serving Suggestions
Serve as a decadent dip alongside crispy Buffalo Cauliflower or traditional Chicken Wings. Drizzle generously over a chilled Iceberg Wedge salad topped with crispy bacon lardons and cherry tomatoes. Use as a sophisticated topping for a grilled Black and Blue Burger or a pan-seared Filet Mignon. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a bold, hoppy IPA to cut through the creaminess. Use as a dip for a crudité platter featuring crunchy celery stalks, radishes, and heirloom carrots.