This homemade Blue Cheese Vinaigrette is full of the salty, tangy flavor of blue cheese. It is one of my very favorite salad dressings and it tastes good on just about any salad. Especially a salad with bacon and fresh tomatoes.
I even like it drizzled on a baked potato.
It has plenty of blue cheese flavor without all the heaviness of a creamy dressing.
Blue Cheese Vinaigrette is flavored with garlic, a little hot sauce, and some sugar to balance the saltiness of the blue cheese and the acidity of the vinegar.
The garlic is sauteed briefly which helps mellow and sweeten it some.
All of the ingredients are placed in a blender, including the blue cheese crumbles. I don’t blend it for long because I like to have some small chunks of blue cheese in it. But blending the vinaigrette really helps thicken it up some.
Blue Cheese Vinaigrette tastes so good on a green salad. It’s sure to become a favorite!
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Blue Cheese Vinaigrette
Ingredients
- 7 tablespoons olive oil, or vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup crumbled blue cheese
- 1/4 cup white wine vinegar
- 1 tablespoon water
- 2 teaspoons sugar
- 1/2 teaspoon tabasco
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat 1 tablespoon oil in a small skillet over medium heat. Add garlic and saute 1 minute until golden.
- Transfer to a blender and add remaining ingredients. Blend until combined. I like to have some small chunks of blue cheese in the dressing so I do not blend for long.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Bon Appetit
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I made this with smoked blue cheese and it was fabulous!
Wonderful dressing! And so easy to make. I substituted monkfruit for sugar to make it sugar free. This is a keeper!
It was good, but not “lick your plate” good. I think it needs more oil & vinegar and less cheese.
Thank you for your recommendations Debbie.
My go to blue cheese vinaigrette recipe! I now substitute organic honey for the sugar. Thank you for this recipe!!! ❤️
Best blue cheese vinaigrette receipt I have ever had!
I have been making this dressing for over two years!
The only two changes I make is NO salt,I have liver damage, I add a lot of franks hot sauce.
I have had it at different restaurants but none please me! I have thought about taking my own. Or really your mixture with me😜 but that would not be cool.
This was delicious…just what I needed for my salad!! Thank you!
Loved this recipe! Made a few changes based on what I have. Used white balsamic vinegar, slightly increased amount. Added 2 T buttermilk, which gave it a creaminess and tang I was missing. Also added 1 tsp dijon mustard, a little more tang. I had Stilton Cheese, which is a mild blue cheese, so perhaps that’s why I was looking for more tang. I didn’t use sugar (white balsamic is sweet) or tobasco. Also, I didn’t cook the garlic, just put all in immersion blender, reserving some cheese which added later for texture. I think great to make ahead if you an, the flavors will continue to blend.