gluten free,  salad dressing,  vegetarian

Buttermilk Bleu Cheese Dressing

I CANNOT have enough bleu cheese in my life. I am a member of “The Bluer, the Better” society.

My mom would make my dad’s favorite dressing for his birthday every year. It was a creamy, reddish Roquefort, and I remember stealing little nibs of cheese when she wasn’t looking. I absolutely loved it. Even her telling me the “blue” was actually mold did not temper my passion.

To this day I remain an ardent devotee. *

I mean, who doesn’t need a little Penicillium in their life?

I like this recipe because it is less oily than so many other creamy bleu cheese dressings. Substituting sour cream and buttermilk for mayo lightens it up a great deal. It also makes it a great “drizzling” dressing for those dishes that need a little decoration.

Cheese is a principal player in this dressing, so choose a robust, veiny bleu.

Is there a difference among bleus, you ask?

Well, yes. Thank you for asking.

These are categorized from mild to strong:  

  • Gorgonzola is Italian and made from goat’s milk and/or unskimmed cow’s milk. It is robust, aromatic, and creamy. The texture ranges from soft and crumbly to firm.
  • Danish Bleu is made of cow’s milk. It was created to mimic Roquefort in terms of texture and taste; however, it is milder than Roquefort. It is creamy and semi-soft.
  • Stilton is also made of cow’s milk. Strong but less spicy than Roquefort; creamy.
  • Maytag, an American cheese, is a product of cow’s milk and like Danish Bleu was designed to rival Roquefort. Its flavor is tangy, and it will practically melt in your mouth.
  • Roquefort is French and made from sheep’s milk. It has a sharp, distinctive bite and a crumbly texture.

It is essential that you crumble your own cheese as opposed to buying cheese that is pre-crumbled. Pre-crumbled cheeses are covered in waxy stuff that will detract from the essence of this gorgeous bleu. I also recommend slightly freezing the cheese to make it easier to crumble. Use a fork for best results.

The dash of hot sauce adds an almost indiscernible yet essential piquancy.

This dressing is so good I am tempted to slather it all over my body just so I can lick it off. Too much information? Well, it is also delicious on garden fresh vegetables, fries, sweet potato chips, steak, hamburgers, pears, as a dressing, a sauce, as a dip…the list goes on.

Enough blogging BLAH BLAH BLAH. Let’s get to the recipe!



If you make this dressing, I’d love to hear about it! Comment below and tag #nakedepicurean in your Instagram photos.


Buttermilk Bleu Cheese Dressing

  • ½ cup mayonnaise  
  • ¼   cup buttermilk
  • ½ cup sour cream
  • 2 cloves of garlic, crushed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon lemon
  • 1 sprinkle of hot sauce
  • 2-ish ounces blue cheese (plus more for crumbling)



1.  Combine first 7 ingredients in a bowl.  Whisk until well-mixed.

2. Add bleu cheese and stir gently  to combine. Season with S&P.

3. Chill before serving.

*If someone can recommend a good bleu that does not contain rennet, I’d love to hear about it.

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