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
More Recipes
This needs honey, not sugar, much more appropriate for the blue cheese, and give a more complex flavor. I used that and cajun chef hot sauce for a little more subltety. It turne out great and only take a few minutes.
This is a really delicious dressing. Thanks for sharing.
Yep, works like a charm- an no pan to clean!
This isn’t really adapted from, it’s just lifted wholesale from bon apetit.
Two ingredients are different. So yes, it is adapted.
It really doesnt matter REAL CHEF. I am so glad that Christin published it here, where I found it. I have made it so many times AND LOVE IT ! Thank you Christin
It actually does matter if something was stolen – which it appears it was not – and credit was given. People work very hard to create recipes and it’s both legal and honoring to respect their hard work.
Thank you for a yummy recipe! I’m going to try this with honey as well – I’ve been longing for a copycat for the Bolthouse blue cheese vinaigrette we used to love and can’t find anywhere!!!
I had the recipe list it . I will find it again and put it up it had agave and. Virgin oil lemon and a few ingredients these don’t have . Why did you take it down ?
I think you are confusing this recipe with another recipe Ruby. I did not change the ingredients.
My son made a dressing with red wine vinegar garlic lemon juice coarse mustard olive oil. With crumbled gorgonzola. DELICIOUS.
Anyone try this with roasted garlic?
I think that would be fantastic!
I love blue cheese and often make a creamy dressing with it, but have never had it in a vinaigrette – it looks and sounds very tasty!
I am a big fan of blue cheese dressing. I love the idea of making it homemade!! 🙂
What a great vinaigrette recipe, my dear!! I’ve never made a blue cheese dressing before but it sounds delicious and so flavourful!!