A salad is only as good as its dressing. While there are plenty of bottled dressings available, blue cheese vinaigrette salad dressing is one that’s definitely worth learning to make from scratch.
This creamy, tangy dressing takes a salad from boring to brilliant in just minutes. The combination of crumbled blue cheese, vinegar, oil and seasonings creates a flavorful emulsion that coats each leaf perfectly. Dress up basic greens or use it to tie together composed salads.
Blue cheese vinaigrette also doubles as a veggie dip or sandwich spread. Making this salad dressing at home lets you control the ingredients and customize it to suit your tastes.
Read on to learn how easy it is to whip up a batch of scratch-made blue cheese vinaigrette salad dressing that’s sure to become a new favorite.
Blue cheese vinaigrette is a classic and delicious salad dressing that goes well with a variety of salads and greens.
Ingredients You’ll Need For Homemade Blue Cheese Vinaigrette
The beauty of homemade blue cheese vinaigrette is that you likely have most, if not all, of the ingredients on hand. At its base, this dressing contains just a few simple components that get blended together. Let’s take a look at what you’ll need:
Blue Cheese
Naturally, you’ll need some type of blue cheese. The bold, funky flavor of the blue cheese is what gives this dressing its signature taste. You can use blue cheese crumbles or buy a block of blue cheese and crumble it yourself. Here are some good options:
- Gorgonzola – Very bold, crumbly Italian blue cheese. Provides a pungent flavor.
- Stilton – Crumbly, creamy English blue cheese. Has a complex flavor with hints of fruit.
- Roquefort – Sharp French blue cheese made from sheep’s milk. Has a very potent taste.
- Maytag Blue – An American blue cheese made in Iowa. Has a moist, crumbly texture.
Oil
You’ll need some type of neutral oil as the base for the vinaigrette. Good choices include:
- Extra virgin olive oil
- Avocado oil
- Grapeseed oil
- Sunflower oil
- Vegetable oil
Vinegar
An acidic vinegar balances out the richness of the cheese and oil. Red wine, white wine, balsamic, sherry and champagne vinegar all work well. Pick your favorite.
Seasonings
Mustard, minced garlic, dried herbs and salt and pepper round out the flavor. You can also add a dash of Worcestershire sauce or hot sauce if you like.
With these simple ingredients, you’re ready to whip up a delicious homemade blue cheese vinaigrette salad dressing. Adjust amounts to suit your tastes – add more blue cheese for a stronger flavor or dilute with more oil for a milder dressing.
Creamy or Chunky Blue Cheese Vinaigrette?
When making homemade blue cheese vinaigrette, you have a choice – go for a smooth, creamy dressing or chunky dressing dotted with bits of blue cheese. Which is better?
A creamy vinaigrette has a silkier consistency and coats greens evenly. To make it, simply blend the crumbled blue cheese into the dressing until smooth. This fully incorporates the flavor throughout.
Meanwhile, a chunky dressing has delicious little pockets of blue cheese in every bite. To keep it chunky, just mix in the crumbled blue cheese without blending it in. The cheese remains in crumbles.
So which should you choose? It comes down to personal preference. Those who want a velvety dressing that clings to each leaf should go for creamy. Fans of extra cheese bursts in each forkful will prefer chunky.
You can also do both! Make the base vinaigrette creamy by blending blue cheese into it. Then, fold in additional blue cheese crumbles for a dressing that offers the best of both worlds.
Whether you go creamy, chunky or somewhere in between, homemade Blue Cheese Vinaigrette Dressing is sure to impress.
How to Make Homemade Blue Cheese Vinaigrette Dressing Recipe
Ready to learn how easy it is to make blue cheese vinaigrette dressing from scratch? This classic salad dressing comes together in just minutes.
First, gather your ingredients – blue cheese, oil, vinegar, mustard, garlic, herbs and seasonings. Refer to the ingredients list above for specifics.
Then, prepare the blue cheese. If using crumbles, you can add them directly to the dressing. For a block of blue cheese, crumble it into small chunks first.
Next, make the vinaigrette base. Here’s how:
- In a bowl or jar, combine the vinegar, mustard, minced garlic and any herbs or seasonings. Whisk together.
- Gradually drizzle in the oil while whisking constantly to emulsify.
- Once combined, taste and adjust acidity or seasoning as needed.
Now it’s time to finish the dressing by adding the blue cheese. Here are two options:
- For creamy – Blend the crumbled blue cheese into the vinaigrette until smooth.
- For chunky – Fold in the blue cheese crumbles gently to keep them intact.
Transfer the dressing to an airtight container or jar. Store in the fridge for up to 1 week. Shake or whisk before using to re-incorporate.
Drizzle this quick homemade blue cheese vinaigrette over your favorite salads or use as a veggie dip or sandwich spread. Adjust the ingredients to make it your own signature dressing.
Blue Cheese Vinaigrette Salad Dressing Recipe
This easy homemade blue cheese vinaigrette dressing boasts a creamy, tangy flavor that takes any salad to the next level. An emulsion of oil, vinegar and crumbled blue cheese coats greens for a restaurant-worthy salad in minutes.
Ingredients For Blue Cheese Vinaigrette Salad Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup crumbled blue cheese
Instructions
- In a small bowl, combine the olive oil, vinegar, mustard, garlic, oregano, salt and pepper. Whisk vigorously to emulsify.
- Add the blue cheese crumbles and fold gently to incorporate, being careful not to break up the crumbles too much.
- Taste and adjust seasoning if desired. If too thick, thin with more oil.
- Transfer to an airtight container or jar. Refrigerate for at least 30 minutes before serving for flavors to meld.
- Store leftover dressing for up to 1 week. Shake or whisk before use to re-combine.
Drizzle this homemade Blue Cheese Vinaigrette Dressing over green salads, wedge salads, chicken salads and more. It also makes a tasty veggie dip or sandwich spread.
Notes
Try using different types of blue cheese like gorgonzola, stilton, or Roquefort. Any vinegar variety works, so use your favorite. Add herbs like oregano, chives or basil for extra flavor.
Nutrition For Blue Cheese Vinaigrette Salad Dressing
- Calories: 163
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 13mg
- Sodium: 267mg
- Potassium: 69mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Protein: 3g
- Vitamin A: 253IU
- Vitamin C: 0.5mg
- Calcium: 72mg
- Iron: 0.2mg
Nutrition Effects
Blue Cheese Vinaigrette Dressing is high in fat from the oil and cheese, but it does contain some beneficial nutrients. The blue cheese provides protein for energy as well as calcium for bone health. The vinegar has antioxidants that can help fight inflammation. Use blue cheese dressing moderately, as too much can lead to excess calories and saturated fat intake. Enjoy it as part of an overall healthy diet focused on fruits, vegetables, lean proteins and whole grains for balanced nutrition.
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Conclusion
Blue Cheese Vinaigrette Dressing is so simple to make at home and is infinitely customizable. Use your favorite blue cheese, vinegars, herbs and oils to create your own signature dressing. Drizzle it over crisp greens, roasted veggies, or grilled meats for a flavorful touch.
Frequently Asked Questions
What kind of blue cheese works best for this recipe?
Gorgonzola, Roquefort, Stilton, and Maytag blue cheese all work very well in this vinaigrette. Go with your personal favorite! The punchier the blue cheese, the more flavor it will impart.
Can I use Greek yogurt instead of oil?
Yes, you can substitute plain Greek yogurt for some or all of the oil. This will result in a thicker, tangier dressing. You may need to thin it out with a bit of milk or lemon juice.
How long will this vinaigrette stay fresh in the fridge?
Properly stored in an airtight container, this blue cheese vinaigrette will keep for 5-7 days in the refrigerator.
What’s the best way to emulsify the vinaigrette?
Using a whisk to vigorously combine the oil, vinegar, and mustard helps create a smooth emulsion for this dressing. You can also use an immersion blender.
Can I use red wine vinegar instead of white wine vinegar?
Absolutely! Red wine vinegar will work just as well, though it may impart a slightly more robust flavor. Feel free to use your favorite vinegar.
