Learn how to make a Blue Cheese Dressing! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Creamy Blue Cheese Dressing recipe!
I made this last night and my family used words like “delicious” and “restaurant quality” after they tasted this dressing! Everyone liked it so much that it was used as a veggie dip, as a salad dressing and put over steak. I was sooo pleased since I’d never, ever, made blue cheese dressing before. I’m definitely going to save this recipe and will make it again.
Made this today and the technique of grating in frozen blue cheese is brilliant! The flavor is distributed well throughout..... however I did add a few bigger crumbles for that “Yay! I found one” blue cheese dressing experience. Another winner, Chef John..... 💋
This is the best blue cheese salad dressing recipe out there. I use a 6 oz wedge and it's perfect. Because of the grating technique the blue cheese flavor is uniform but coarse. This is now my go-to and I've printed it for my recipe book.
Blue Cheese is by far my favorite dressing next Cesar. I can't wait to get to the market to get some buttermilk, all the have is sour cream, mayo, & whipping cream. Buttermilk actually makes the dressing.
Two thumbs up and a giant YUM! I made this exactly as Chef John has in the recipe. Definitely better the next day. Blue cheese lovers said it is the best they've ever tasted. My sister never eats blue cheese but she tasted it and decided to have it and proceeded to devour the entire thing. Thanks so much, this is a keeper!
I can't remember if I said this before John but Worcestershire is easy to pronounce; it's WOOSTER....... Simples! LOL Thanks for the wonderful Recipés.
I made my first batch this morning and it is delicious. This will be the blue cheese salad dressing we go to first in the future. Thanks for the technique of incrementally incorporating frozen chips of blue cheese . Very clever!
Chef John, you are simply the best. No one hosts a cooking show like you do. I missed the freakishly small wooden spoon, but the freeze the blue cheese trick is fantastic. u da best.
I have made this recipe a few times, along with his sloppy joe recipe as well as other things. This guy is seriously THE BEST. This is absolutely delicious. I will never buy bottled dressing again. Thank you Chef John.
I really enjoyed your humor, and clear presentation! The last time I made blue cheese dressing it just didn't taste right. Part of it is the cheese choice I made... And then I over thought it. This time I just did like you did and poured a bunch of stuff together... it looked right, and then tasted fantastic. W sauce is the secret ingredient! I definitely like the consistent shavings. I've used a food processor before as well.. and I like that texture as well, but it still didn't taste as good as this time. Thank you!!!!!
I've been craving salad and I plan to make your Green Goddess dressing once my fresh herb garden grows. In the meantime I've got some blue cheese so I am going to make this recipe right now! Thanks for the tip about freezing the cheese.
You've really inspired me here. I've been grating frozen blue cheese on other things. Using a microplane, so the output is so small it just melts into warm food, I've used it on both buffalo wings and pizza. It's going on a ribeye tonight!
That was excellent, Chef. My favorite dressing! I've been chasing a memory of the day blue cheese dressing enabled me to eat salad (teen years). It was a restaurant called The Sportsman in downtown Ventura, CA. I believe your recipe will help me finally catch that wonderful experience once again. Thanks for sharing!
I’m a keto chef. I have adapted several of your recipies!!! I replaced buttermilk with cream and buttermilk powder. Avocado oil Mayo. But I multiplied the black pepper x4.
I'm 67 use to work in top notch steak house in the 70's, we made everything fresh. I miss the Roquefort dressing the cooks made every 3-4 day. 30 gallons yes it was often my job as busboy to maintain the salad bar. This is back when a salad bar was kind of a new thing. Anyway I remembered the giant wheels of Roquefort now we mixed it with blue cheese wheels. Your making 30 gallons of dressing you need wheels of cheese. I have been looking for home version of it. The first thing I liked was mayo, sour cream and buttermilk, I knew I was in the right place. That's exactly what we did, I remember the W sauce, so anyway ya I think I can what is here and recreate our dressing. You serve 30 gallons of dressing every 3 - 4 days you are a busy restaurant on Friday night it was not unusual to do 2 1/2 seatings (300) dinners. Thank , thank you so much I think with a little experimenting I can get the ration of Roquefort to blue cheese correct.
Made this with both gorgonzola and roquefort. The gorgonzola froze better than the roquefort did. But both versions were awesome. Roquefort for buffalo wings and gorgonzola for salads for me.
This is similar to the recipe I used when I worked at a Wing joint in the 90's. But I Love your method for grating the Cheese. I'm going to try that next time I make Wings and BC dressing for the Family. Great Job Chef.
Didn't deviate from the recipe except added more coarse pepper. Took chef's advice and added the buttermilk after the mayo and SC, started with 1/4 cup, then another 1/4 and the 3rd 1/4 little by little to get the consistency I wanted. Brilliant recipe.
You are funny! I have watched your other videos too and have send it to friends. Thanks for posting cooking videos! I love to cook and get inspirations from videos.
Genius! I wish I was 10 years younger to make and enjoy these recipes. Make that 20 years. You know what they say...soooo many recipes and soooo little time.
I rarely ate blue cheese dressing until I made it this way. It's easy and delicious. Now I have to have it on several different foods. Try it on steak. Thanks Chef John.
I'm doing Chef John's great recipes and I tried this one and I'm not a fan. The cream base is basically the same as the ranch, which I love. I think it's all the extras. It just has a really funky taste I didn't like. I'm going to try to do the cream part and add the blue cheese. I'm then going to add chef john's extra ingredients from weakest to strongest in taste till I hit the good point. I personally think it'll be great with just the base and the blue cheese. I'm gonna go with miss on this one with all the extras.
So! I had a great behemoth tub of Gorganzola from Costo, right? It's pre-cubed, only good for a grater if you also wanna grate your knuckles. So I FROZE some of THAT, and then attacked the cubes with a pastry cutter. Worked great! lol!
Loved yr video. Quick question though. We get some great readymade soft cheese spreads off the shelf. It's not creamy enough for a dressing, but worthy of an attempt. What do you suggest I should add to the spread to make it creamier and smoother to be used as a dressing? I was thinking perhaps Olive Oil, or Milk/Curd, Water even?!
