Sauces & Condiments
This copycat blue cheese dressing recipe delivers that signature tangy, creamy texture that makes every salad irresistible—just like the brand you love. The secret lies in balancing sharp blue cheese crumbles with rich mayo and buttermilk, creating a dressing that's bold yet smooth.
I've perfected this version through years of testing, ensuring it's foolproof for both beginners and seasoned cooks alike.
The magic happens with precise measurements and a quick blending process—no complicated techniques required. A blend of buttermilk and mayo creates the creamy base, while blue cheese crumbles add that signature sharpness.
The result is a dressing that works perfectly on crisp greens, hearty chicken salads, or as a dip for warm wings.
What sets this recipe apart is its versatility—it elevates simple salads to restaurant-quality while staying easy to make. The tangy flavor develops as it sits, so letting it rest for 15 minutes before serving ensures the best texture and taste.
Whether you're prepping for a lunch spread or meal prepping for the week, this dressing is a game-changer.
With just 5 ingredients and 5 minutes of active time, you'll have a batch ready to transform your meals. The creamy consistency and rich flavor make it worth every spoonful—trust me, once you try this, you'll never reach for store-bought again.
Ingredients for copycat blue cheese dressing
Five simple ingredients transform into that iconic creamy, tangy blue cheese dressing you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp blue cheese preferred |
| Mayonnaise 🥛 | ½ cup | Duck or avocado oil mayo for richness |
| Buttermilk 🥛 | ½ cup | Full-fat for best creaminess |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety preferred |
| Dijon Mustard 🌶️ | 1 tbsp | Adds depth and tanginess |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped, for freshness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even dissolving |
| White Wine Vinegar 🍷 | 1 tsp | Brightens the tangy flavor |
The blue cheese is non-negotiable—St. Agur blue cheese or Maytag blue from the deli section at Whole Foods or Trader Joe's delivers that signature sharpness. Look for crumbles with visible moisture; dry crumbles won’t blend as smoothly. The mayo matters too—duck or avocado oil mayo adds richness without overpowering the cheese. Buttermilk is your secret weapon for that signature tang, but don’t substitute powdered buttermilk mix—it lacks the same depth. Grab Organic Valley or Horizon buttermilk for consistent results.
No buttermilk? Mix 1 tbsp lemon juice with 0.5 cup milk—it’s a solid swap. Running low on blue cheese? Gorgonzola crumbles work in a pinch, though they’re milder. The Dijon mustard is crucial—Grey Poupon is my go-to, but any good-quality brand will do. Skip the vinegar? Extra lemon juice at half the amount keeps the tang. Fresh chives add brightness, but dried chives at one-third the amount will work if you’re in a bind. Pro tip: Toast the chives in olive oil for 10 seconds before chopping—they’ll add a subtle nutty note that elevates everything.
This dressing keeps beautifully—5-7 days in the fridge sealed tightly. The flavor actually improves as it sits, so make a batch ahead for meal prep. For longer storage, freeze in ice cube trays—thaw and whisk for a quick fix. If it thickens, stir in 1 tsp water or milk to restore creaminess. Trust me, once you taste this homemade version, you’ll never go back to the store-bought stuff again.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just crumble the blue cheese, stir in mayo and buttermilk, then drizzle that olive oil. No fancy techniques, no stress, and honestly? It’s the closest I’ve gotten to restaurant-quality without the $12 price tag.
- Tangy Tangled Goodness: That buttermilk and Dijon mustard punch cuts through the richness of the blue cheese like a knife. The olive oil ties it all together with a silky finish that’s dangerously easy to slather on everything.
- Game for Any Meal: Slather it on a wedge salad, toss it with crispy chicken, or—don’t judge me—dip fries in it. I’ve even used it as a dip for veggies when I’m prepping ahead. It’s the dressing that refuses to quit.
- Leftovers That Don’t Suck: Make a double batch and store it in the fridge for up to a week. The flavors actually improve over time—no sad, watery dressing here. Plus, it’s cheap enough that I don’t feel guilty about keeping it around.
Step-by-step instructions for creamy copycat blue cheese dressing
This method delivers that signature tangy, velvety texture that makes every bite unforgettable.
Whisk Together the Creamy Base
In a medium bowl, combine the 0.5 cup mayonnaise and 0.5 cup buttermilk using a whisk. I like to start with these two ingredients first because they form the creamy foundation that balances the sharp blue cheese flavor. Whisk vigorously for about 30 seconds until fully smooth and homogeneous—this prevents any separation later.
The buttermilk adds subtle tanginess while keeping the dressing light enough to cling to greens. If the mixture looks slightly thick, don't worry—it will emulsify perfectly as we add the remaining ingredients. The key here is patience; rushing this step can lead to a dressing that separates when you add the blue cheese later.
Incorporate the Blue Cheese and Mustard
Gradually fold in the 1 cup blue cheese crumbles using a rubber spatula, mixing until completely dissolved and no crumbles remain. This is where the magic happens—the blue cheese's sharp, funky notes begin to meld with the creamy base. Add the 1 tablespoon Dijon mustard next, whisking until fully incorporated.
I find it works best to add the blue cheese in small batches, folding each addition completely before adding more. This prevents clumping and ensures an even distribution of flavor. The Dijon mustard here isn't just for taste—it acts as an emulsifier that helps bind all the ingredients together. If you notice the mixture thickening significantly, that's normal and will resolve as we add the remaining liquids.
Balance with Acid and Oil
Pour in the 0.25 cup extra-virgin olive oil and 1 teaspoon white wine vinegar simultaneously while whisking continuously. The olive oil adds richness and helps create that signature velvety texture, while the vinegar brightens the flavors and prevents the dressing from becoming too heavy. Whisk for another 30 seconds until completely smooth.
This is the moment where the dressing comes together. The vinegar might make you think it's too tangy at first, but trust the process—it balances the richness of the blue cheese and mayo perfectly. If you're concerned about separation, this is when to check: the dressing should look uniform and creamy, with no visible oil pooling on top. If you see any separation, whisk vigorously for another 10 seconds—it should re-emulsify immediately.
Season and Finish with Freshness
Add the 0.5 teaspoon diamond crystal kosher salt and the 2 tablespoons finely chopped fresh chives, mixing gently just until the chives are evenly distributed. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or another ½ teaspoon vinegar to achieve the perfect balance of tangy, creamy, and sharp.
The chives add a delicate freshness that cuts through the richness of the blue cheese. I always let the dressing sit for 5 minutes at room temperature before using it—this allows all the flavors to meld together completely. The dressing will keep well in the refrigerator for up to 5 days, though I rarely have any left that long. It's that good.
Pro Tips For Making Copycat Blue Cheese Dressing
- Whisk Slowly First: Blue cheese crumbles are stubborn—if you dump them in and stir fast, you’ll end up with clumps. Start with a gentle whisk, breaking them into the buttermilk first, then slowly add mayo. This keeps the texture smooth without turning it into a cheese glop.
- Use Cold Buttermilk: I learned this the hard way—warm buttermilk separates when mixed with mayo, and suddenly your dressing looks like a science experiment gone wrong. Grab it straight from the fridge, and your dressing will stay silky instead of curdling.
- Salt the Crumbles: Blue cheese crumbles are usually salted, but not always enough. Taste them first—if they’re bland, sprinkle a pinch of flaky salt over them before mixing. This balances the tang without overpowering the whole dressing.
- Thin with Olive Oil: If your dressing turns out too thick, resist the urge to add more buttermilk—it’ll make it runny. Instead, drizzle in extra-virgin olive oil, one teaspoon at a time, until it loosens up. It keeps the flavor rich without thinning it out completely.
Make-ahead tips for leftovers
Batch Prep Strategy
Make a large batch of this dressing and store it in a glass jar with an airtight lid—I use Mason jars because they’re non-reactive and keep flavors fresh. Double the recipe to get about 2 cups, which is perfect for a family salad or two.
The flavors actually improve as it sits, so let it rest for 30 minutes before refrigerating. This gives the blue cheese time to fully dissolve and the tanginess to develop. 💫
Freezer-Friendly Cubes
For meal prep, freeze the dressing in ice cube trays—each cube makes 1 tablespoon, perfect for individual servings. Once frozen, transfer the cubes to a ziplock freezer bag and label with the date.
Thaw overnight in the fridge, then whisk to restore creaminess. This method works best if you use the dressing within 3 months for optimal flavor.
Thickening Fixes
If your dressing thickens after refrigeration, stir in 1 teaspoon water or milk to loosen it up. For a smoother texture, whisk vigorously for 10 seconds—this helps re-emulsify the oils.
Avoid adding too much liquid at once, as it can dilute the flavor. I’ve found that dressing made with duck oil mayo tends to stay creamier longer than standard mayo.
Portion Control
Divide the dressing into 4-ounce portions in small containers for easy grab-and-go use. This works perfectly for lunchboxes or quick snacks. Store the containers in the fridge, and they’ll keep for up to 5 days.
Pro tip: Use a pipette or squeeze bottle to dispense the dressing evenly over salads—it’s mess-free and precise. 💡
Flavor Boosting
Want to enhance the dressing’s depth? Add ½ teaspoon smoked paprika or a pinch of garlic powder when you first mix it. For a spicy kick, stir in ¼ teaspoon cayenne pepper—it balances beautifully with the tang.
These additions work best when mixed in fresh, so save them for when you’re ready to serve.
Long-Term Storage
For the longest shelf life, store the dressing in the coldest part of your fridge, ideally at 35°F or below. If you notice any separation after thawing, whisk vigorously to restore creaminess.
I’ve kept this dressing for up to 2 weeks in the fridge with no loss of quality—just give it a good stir before using. The key is always to use airtight containers to prevent flavor absorption from other foods. 🧊
Nutrition facts
Frequently asked questions
Why does my blue cheese dressing get lumpy?
Lumpiness usually happens when blue cheese crumbles aren't fully dissolved. To fix it, whisk vigorously for 30 seconds or use a fork to break up any clumps. For prevention, add the blue cheese gradually while stirring constantly. If it's already made, blend with an immersion blender for a silky texture.
Can I make this dressing without buttermilk?
Mix 1 tablespoon lemon juice with 0.5 cup milk to replace the buttermilk. This keeps the tangy flavor while maintaining creaminess. The buttermilk's acidity helps balance the richness, so this swap works perfectly for those who don't have it on hand.
How do I adjust the thickness of this dressing?
Too thick? Thin with 1 teaspoon water or milk at a time until smooth. Too thin? Let it sit for 10 minutes to thicken naturally, or add 1 teaspoon extra-virgin olive oil to restore creaminess. Always whisk well after adjusting. The dressing should coat the back of a spoon but still drizzle easily.
What's the best way to store leftover dressing?
Transfer to an airtight glass jar and refrigerate for up to 5-7 days. For longer storage, freeze in ice cube trays (thaw overnight in the fridge). Always stir well before using—it may separate slightly when cold. The flavor actually improves as it sits!
Can I use this dressing for anything besides salads?
Yes! It's perfect for dipping warm wings, topping baked potatoes, or mixing into mac and cheese. Try it as a creamy sauce for grilled meats or as a sandwich spread. The tangy richness works surprisingly well in many dishes beyond salads.