Description
A tangy, creamy blue cheese vinaigrette that’s perfect for drizzling over salads, wings, or roasted vegetables. This easy dressing balances sharp blue cheese with a light vinaigrette base for a bold yet balanced flavor.
Ingredients
Scale
- 1/2 cup crumbled blue cheese (about 2 oz)
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 1 small garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional)
- 1–2 tbsp buttermilk or water (to thin, if needed)
Instructions
- In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth.
- Gently fold in blue cheese crumbles, mashing slightly with a fork to create a chunky texture.
- For a creamier consistency, stir in buttermilk or water 1 tbsp at a time.
- Adjust seasoning to taste—add more salt, honey, or vinegar as needed.
- Stir in parsley (if using) and refrigerate for at least 30 minutes before serving to let flavors meld.
- Shake or stir well before drizzling over salads.
Notes
- Use high-quality blue cheese (e.g., Gorgonzola or Roquefort) for best flavor.
- Thicker dressing? Skip the buttermilk. Thinner? Add more liquid.
- Store in an airtight container in the fridge for up to 1 week.
- Pairs perfectly with wedge salads, buffalo chicken, or steak salads.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg