I wasn’t trying to make a dressing.
I was trying to finish something. Anything.
It had been one of those flat days where even the dog wouldn’t follow me room to room. The fridge made a weird hum, and I took that personally.
But there was a wedge of blue cheese in the crisper, and it looked like it had something to say.
So I whisked. Stirred. Scraped.
And Martha’s blue cheese dressing did what I couldn’t—it came together.
It tasted bold. Like someone who knows exactly what they want.
Which, that day, wasn’t me. But I spooned it onto lettuce anyway. Ate it cold. And loud.
What the Original Looked Like
Her Highness keeps this one bare-bones but balanced.
Equal parts mayo, sour cream, and buttermilk. A squeeze of lemon. Crumbled blue cheese—just two ounces, but she knows that’s all it takes.
It’s not a complicated dressing. But it’s exact.
Whisked in a bowl. Salt, pepper. Done.
The kind of recipe you keep on a sticky note behind the fridge magnet.
The kind of flavor that doesn’t ask for approval.
What I Did Differently
I mashed the cheese instead of folding it.
Didn’t have fresh lemon juice—used the bottled stuff and didn’t regret it.
And I added a tiny bit more mayo, because the day felt too sharp, and I needed the dressing to soften the edges.
The Way It Happened in My Kitchen
The buttermilk hit the bowl first and splashed my sleeve.
Mae walked by, sniffed, said “That smells like old socks.” I nodded. That was the point.
The blue cheese crumbled like it had lived through something.
The mayo made it all look like it might hold together. It didn’t at first. Then it did.
I stirred harder than I needed to.
I tasted it off the whisk. It kicked back. But not in a bad way. Like a joke you weren’t ready to hear but needed anyway.
Poured it over romaine like it deserved more.
Dipped a carrot. Then my finger. No regrets.
A Few Things I Learned While It Sat
Blue cheese dressing doesn’t fix a mood.
But it speaks clearly.
And sometimes you need that more than comfort.
What I Did With the Extras
Stored it in a jar.
Labeled it “Warning: Attitude Inside.”
Mae dipped fries in it the next day and said it tasted like a dare. She wasn’t wrong.
Would I Make It Again?
Yes. But only when I want to feel something strong.
That’s As Much As I Remember
The bowl is clean now.
The fridge is still humming.
But the silence doesn’t win today.
If you want something warmer, I made Martha’s creamy potato soup last fall when everything felt soft. That one held my hand a little more.
FAQs
How long does it last?
5 days, maybe more. mine never lasts that long. mae keeps finding excuses to dunk things in it.
yeah. it’s fine. don’t let anyone shame you.
not unless you want to impress someone. the regular wedge works just fine if you mash it with intent.
if you mash the cheese and chill it—yes. if it’s thin, just use a spoon and call it a pour.
you should. it tastes louder after a night in the fridge.
Martha Stewart Blue Cheese Dressing – Nell’s Version
Description
Creamy, tangy, unapologetic. This dressing doesn’t comfort—it challenges. And maybe that’s the point.
Ingredients
Instructions
- Whisk the base ingredients together. in a bowl, combine the buttermilk, sour cream, mayonnaise, and lemon juice. stir until it looks like it might stay together.
- Add the crumbled blue cheese. fold it in gently if you want chunks. mash it in hard if you want it smooth. your mood decides.
- Season to taste. add salt and pepper slowly. taste with a carrot. taste again. it should feel bold but balanced.
- Let it rest. if you can wait, let it sit in the fridge 30 minutes. if not, eat it off the spoon and call it a decision.
- Stir before serving. it might separate. that’s okay. so do we.