Martha Stewart Blue Cheese Dressing Recipe

Three ingredients in equal parts and you never buy bottled blue cheese dressing again. Martha Stewart’s Blue Cheese Dressing is a quarter cup each of buttermilk, sour cream, and mayonnaise whisked with lemon juice and crumbled blue cheese into a creamy, tangy homemade dressing that takes five minutes.

I make this every time I want a dressing with actual personality. The buttermilk keeps it pourable and the blue cheese does all the talking.

Try More Dressing Recipes:

• Vinaigrette
• Caesar Dressing
• 4 Easy Salad Dressings

Why Equal Parts Mayo Sour Cream And Buttermilk

The equal ratio is what makes this dressing balanced. The mayo gives body, the sour cream adds tang, and the buttermilk thins it just enough to pour over a salad without being watery.

I tried making it with just mayo and buttermilk once and it was too thin and flat. The sour cream is the middle ground that holds everything together and gives it that thick, creamy texture you want from a real blue cheese dressing.

Blue Cheese Dressing Ingredients

• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 2 ounces blue cheese, crumbled
• Kosher salt to taste
• Freshly ground black pepper to taste

How To Make Martha Stewart Blue Cheese Dressing

1. Whisk the base: In a bowl, combine the buttermilk, sour cream, mayonnaise, and lemon juice. Whisk until smooth and evenly combined.
2. Add the blue cheese: Fold in the crumbled blue cheese gently if you want chunks, or mash it in with a fork if you prefer a smoother dressing.
3. Season: Add salt and pepper to taste. The blue cheese is already salty so go easy on the salt and taste as you go.
4. Chill: Cover and refrigerate for at least 30 minutes before serving. The flavours deepen as it sits.

Chunky Or Smooth

This is totally up to you and Martha leaves it open. If you fold the crumbled cheese in gently you get pockets of blue cheese in every other bite which I prefer on wedge salads and with wings.

If you mash the cheese into the base with a fork the dressing becomes smooth and uniform which works better as a dip for vegetables or drizzled over a burger. I make it chunky most of the time.

What To Dip And Drizzle

Buffalo wings are the obvious pairing and this dressing was made for them. I also pour it over a wedge of iceberg lettuce with tomatoes and bacon for a proper layered salad situation.

It works as a dip for raw carrots and celery, drizzled over baked potatoes, or spooned onto a burger. I have even tossed it with pasta salad when I wanted something richer than vinaigrette.

How Long Does It Keep

Five days in the fridge in a sealed jar. It thickens slightly as it sits which I actually prefer because it clings to lettuce better on day two than it does fresh.

Stir it before each use because the buttermilk separates from the heavier ingredients. If it gets too thick after a few days, add a splash of buttermilk and stir.

FAQs

• Can I make this without buttermilk? You can use regular milk with a squeeze of lemon as a substitute. The tanginess will not be quite the same but it works in a pinch.
• Does the type of blue cheese matter? Any crumbly blue cheese works. I use whatever is at the store. Gorgonzola is milder if you want something less punchy, Roquefort if you want it stronger.

More Recipes:

• Coleslaw
• Caesar Salad
• Classic Dressing

Nutrition Facts

(1 serving, makes about 1 cup, serves 6)

• Calories: 110
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 220mg
• Total Carbohydrates: 1g
• Protein: 3g