This is a creamy, no-cook blue cheese dressing made from mayonnaise, sour cream, crumbled blue cheese, lemon juice, Worcestershire sauce, and garlic. It takes 10 minutes to put together and serves eight. The honest reason to make it yourself: you control how much blue cheese goes in, and the flavor is noticeably sharper and fresher than anything from a bottle.
What makes this version work
Two things matter here. First, the base is a 2:1 ratio of mayonnaise to sour cream โ the mayo gives body and richness while the sour cream adds a clean tang that keeps the dressing from feeling heavy. Second, the blue cheese is folded in gently rather than blended smooth. Leaving some crumbles intact means you get pockets of sharp, salty cheese in every bite instead of a uniform pale sauce. Donโt rush the chill time either: the garlic and Worcestershire need at least an hour in the fridge to mellow and knit together with the dairy base. Taste it straight from the bowl and it may seem sharp; taste it after chilling and it will be noticeably more rounded.
Substitutions that actually work
- Blue cheese variety: Stilton is the classic English choice and gives a strong, earthy result. Gorgonzola is milder and creamier if you want something less assertive. Avoid pre-crumbled blue cheese in a tub โ itโs drier and less flavorful than a wedge you crumble yourself.
- Sour cream: Full-fat Greek yogurt works as a straight swap and adds a slightly brighter acidity. The texture will be a little thinner, so start with slightly less.
- Worcestershire sauce: A small dash of soy sauce can stand in โ use about half the amount since itโs saltier. It wonโt be identical, but it adds a similar savory depth.
- Lemon juice: Fresh or bottled both work here. The quantity is small enough that the difference is minor.
What can go wrong
- Dressing turns out too thick to pour: This happens if your mayonnaise brand is very stiff. Stir in cold water or buttermilk a teaspoon at a time until it reaches a pourable consistency.
- Garlic tastes raw and harsh: Raw minced garlic can be aggressive, especially in a cold dressing. Mince it as finely as possible, or use a microplane to grate it โ the smaller the pieces, the faster they mellow during the chill.
- Dressing tastes flat: Blue cheese varies a lot in saltiness. Always taste after chilling and adjust salt and lemon juice before serving โ a small extra squeeze of lemon can wake the whole thing up.
- Watery layer forms on top after storing: This is normal separation from the sour cream. A quick stir before serving brings it back together completely.
- Dressing doesnโt cling to salad leaves: Dress it at the table โ a pre-dressed salad goes limp fast. Drizzle over just before serving and toss lightly so the leaves are coated without being soaked.
Storage and make-ahead
Store the finished dressing in a sealed jar or airtight container in the refrigerator for up to five days. It actually improves on day two once the flavors have had more time to develop, which makes it a genuinely useful make-ahead item. Give it a stir before each use. Do not freeze it โ the dairy base will split and turn grainy when thawed. If youโre serving this alongside a salad, keep the dressing in a separate container until the moment youโre ready to eat; once greens are dressed they wilt quickly, especially softer lettuces.
Homemade English Blue Cheese Dressing Recipe
Ingredients
- 1 cup mayonnaise
- ยฝ cup sour cream
- ยฝ cup blue cheese crumbled
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- In a mixing bowl, blend mayonnaise and sour cream until they reach a smooth texture
- Gently fold in crumbled blue cheese, lemon juice, Worcestershire sauce, and minced garlic.
- Season with salt and pepper to taste.
- Chill in the refrigerator for a minimum of 60 minutes and let the flavors blend together.
Nutrition
FAQ
Can I use low-fat mayonnaise or low-fat sour cream?
You can, but the dressing will be noticeably thinner and less rich. Low-fat versions contain more water, which can make the texture slightly runny and cause faster separation in the fridge.
How much blue cheese flavor will this have โ is it very strong?
With half a cup of blue cheese in a full cup of mayo and half cup of sour cream, the flavor is present but not overwhelming. If you want it stronger, add an extra tablespoon or two of crumbled cheese after chilling and taste again.
Do I need a blender or food processor?
No โ a bowl and a spoon are all you need. The recipe is designed to be mixed by hand, which also helps preserve those cheese crumbles that a blender would destroy.
What salads or foods does this dressing work best on?
It works well on sturdy greens like romaine or iceberg, and itโs a natural match for wedge salads, chicken wings, or raw vegetable dippers like celery and carrots. Try it on the Crisp Broccoli Blue Cheese Salad with Sweet Pear Notes โ the combination is particularly good.
Can I make this dressing ahead for a party?
Yes, and itโs one of the better reasons to make it homemade. Mix it up to two days in advance, keep it refrigerated in a sealed container, and stir before serving. The flavor will be better than if you made it the same day.