My brother the chef shared his recipe for homemade blue cheese dressing, and it’s become our go-to. We love this dressing for the classic “Wedge” salad: a wedge of crispy iceberg lettuce, halved cherry tomatoes and a bit of chopped crispy bacon for good measure. Once you’ve made this once, you can alter the amount of cheese, shallot and lemon juice to suit your taste. See the note for making a lower-fat version, if that suits you.
blue cheese dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 very small shallot, finely minced and rinsed under water (to temper the sharp taste)
juice of half a lemon
4 ounces good quality blue cheese (we prefer Maytag)
kosher salt and fresh cracked pepper
snipped chives for serving
In a small bowl or glass measuring cup, whisk mayo and sour cream together; whisk in shallot, lemon juice and a pinch of salt and pepper. Stir in blue cheese.
Note: For a lower-fat blue cheese dressing recipe, use equal parts of low-fat or nonfat Greek yogurt and low-fat mayonnaise.
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