📝 About This Recipe
This luxurious, velvety dressing is a masterclass in balance, featuring the bold, piquant punch of high-quality Roquefort or Gorgonzola folded into a sophisticated base of crème fraîche and house-made mayonnaise. Unlike thin, bottled versions, this recipe celebrates the interplay of creamy textures and sharp, salty crumbles, brightened by a splash of fresh lemon and a whisper of garlic. It is the definitive accompaniment for a classic wedge salad, crispy buffalo wings, or a perfectly seared prime ribeye.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality or homemade preferred)
- 1/2 cup Crème Fraîche (can substitute with full-fat sour cream)
- 1/4 cup Buttermilk (shaken well; adds necessary tang and fluidity)
The Star Ingredient
- 6 ounces Blue Cheese (crumbled; use Roquefort, Stilton, or Maytag for best results)
Aromatics and Seasoning
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon White Wine Vinegar (for a sharp acidic backnote)
- 1/2 teaspoon Worcestershire Sauce (adds umami depth)
- 1 clove Garlic (grated into a fine paste)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Shallot (minced very finely)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Smoked Paprika (optional, for a subtle earthy warmth)
👨🍳 Instructions
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1
Begin by selecting your blue cheese. If using a wedge, crumble it by hand into a small bowl, keeping some chunks larger for texture and others fine to melt into the sauce.
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2
In a large glass mixing bowl, combine the mayonnaise and crème fraîche. Whisk gently until the mixture is smooth and uniform.
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3
Slowly pour in the buttermilk while whisking. The consistency should be thick but pourable; if you prefer a thinner dressing, you can add an extra tablespoon of buttermilk later.
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4
Prepare the aromatics: grate the garlic clove directly into the bowl using a microplane to ensure there are no large, bitter bites of raw garlic.
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5
Add the finely minced shallots and fresh chives to the creamy base.
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6
Stir in the lemon juice, white wine vinegar, and Worcestershire sauce. These acids will cut through the richness of the fats.
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7
Add the kosher salt, freshly cracked black pepper, and the optional pinch of smoked paprika.
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8
Gently fold in about two-thirds of the crumbled blue cheese. Use a spatula to slightly mash some of the smaller crumbles against the side of the bowl to infuse the base with cheese flavor.
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9
Fold in the remaining larger chunks of blue cheese carefully to maintain those signature pockets of flavor.
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10
Taste the dressing. Blue cheese varies in saltiness, so adjust the salt or lemon juice as needed to find your perfect balance.
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11
Transfer the dressing to an airtight glass jar or container.
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12
Refrigerate for at least 30 minutes before serving. This 'resting' period is crucial as it allows the dried spices and aromatics to hydrate and the flavors to marry.
💡 Chef's Tips
For the best flavor, buy a wedge of cheese and crumble it yourself rather than buying pre-crumbled varieties which are often coated in cornstarch. If the dressing feels too thick after chilling, thin it out with a teaspoon of heavy cream or milk until the desired consistency is reached. Always use fresh lemon juice; the bottled stuff lacks the bright enzymatic lift needed to balance the heavy fats. This dressing keeps beautifully for up to 5 days in the refrigerator, but the garlic flavor will intensify over time. To make a 'Light' version, you can substitute half the mayonnaise with Greek yogurt, though the texture will be slightly more tart.
🍽️ Serving Suggestions
Serve over a chilled Iceberg Wedge Salad topped with crispy bacon lardons and cherry tomatoes. Use as a premium dip for buffalo-style chicken wings or cauliflower bites. Drizzle over grilled asparagus or roasted baby carrots for a decadent side dish. Pair with a bold Cabernet Sauvignon or a malty Stout to stand up to the pungent cheese flavors. Spread onto a toasted brioche bun for a gourmet black-and-blue burger topping.