The Best Blue Cheese Dressing

If this next picture doesn’t make you drool, just open up a new page and check back here tomorrow. Because this post is all about this stuff:

Blue cheese. Some people call it stinky, I call it heavenly.  At its finest, it’s creamy, pungent, tart, salty, and even faintly sweet at the finish.

 And it’s slightly moldy. But a little bit of mold never hurt anyone. In this case, it’s gonna help you create the best blue cheese dressing on the face of the planet.

Blue Cheese Dressing


1 1/4 cup mayonnaise

about 4 oz. Danish blue cheese (NOT pre-crumbled…buy a wedge of the good stuff)

2 tbsp. white vinegar

1/4 cup olive oil

salt and pepper to taste

Just combine the stuff. That’s really all you have to do. I don’t add mustard or onion powder or anything else that lots of really other good cooks do. Just add the ingredients and add salt and pepper to taste. You know that the seasonings are right when you start salivating. I just go for the pure, creamy texture and that sharp, funky taste.

The difference between fresh blue cheese dressing and the bottled stuff is huge. This dressing is so thick and rich that it practically stands up on its own. The taste is complex and so fresh tasting that it is almost alive – blue cheese can seem stodgy and cloying, but this isn’t. It’s great for chicken wings, hamburgers, and onion rings.

Of course, it’s pretty great on a salad, too.

Chances are you aren’t even reading this last sentence because you are at the store, buying some blue cheese to make this dressing today.

At least, I hope that’s what you’re doing!


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