Sauces & Condiments
This Barefoot Contessa blue cheese dressing recipe delivers the perfect balance of tangy, creamy richness that elevates any dish. The secret lies in blending sharp blue cheese with buttermilk and herbs, creating a velvety emulsion that clings beautifully to salads, wraps, or crispy fried foods.
I’ve perfected this recipe over years of testing—no lumps, no separation, just smooth, bold flavor in minutes. The magic happens when you whisk the dressing vigorously, ensuring the blue cheese crumbles dissolve completely into the buttermilk base.
A touch of Dijon mustard acts as an emulsifier, locking in that signature creamy texture while adding depth. Fresh herbs like chives or dill brighten the richness, making it versatile enough for everything from Caesar salads to dipping crispy chicken wings.
What sets this dressing apart is its fail-safe emulsification—no special equipment needed, just patience and a steady hand. The result? A dressing so rich and tangy it transforms simple greens into a gourmet meal.
Store it in the fridge for up to a week, and trust me, you’ll reach for it again and again. Whether you’re dressing a hearty wedge salad or drizzling it over fried brussels sprouts, this blue cheese dressing delivers restaurant-quality flavor at home.
Let’s get started—your taste buds will thank you.
Ingredients for barefoot contessa blue cheese dressing
Nine simple ingredients transform into creamy, tangy blue cheese dressing that clings perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp variety preferred, like Gorgonzola or Stilton |
| Buttermilk 🥛 | 1 cup | Full-fat for best creaminess |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light fruity flavor works best |
| Dijon Mustard 🌶️ | 1 tbsp | Acts as emulsifier |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, mild flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, brightens flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced, adds depth |
| Honey 🍯 | 1 tbsp | Balances tanginess |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The blue cheese is non-negotiable—Gorgonzola or Stilton give that signature sharp tang. Whole Foods or specialty cheese shops carry the best crumbles, but any sharp blue cheese works in a pinch. Buttermilk is key for that velvety texture, so grab the full-fat version (the good stuff, not the low-fat kind). The olive oil should be light and fruity—California brands like Corto are perfect. Fresh herbs are ideal, but dried will work at half the amount if you're in a bind.
No buttermilk? Substitute with 1 cup plain yogurt plus 1 tbsp lemon juice. Short on chives? Dill or parsley work too. The honey balances the tang—local raw honey adds extra depth. For a smoother texture, pulse the blue cheese in a food processor first, but whisking by hand gives that perfect emulsification. The garlic can be roasted for a sweeter note, but raw works too. Just don't skip it—it's the secret to that restaurant-quality flavor.
This dressing keeps beautifully in the fridge for up to 1 week, though I always make extra—it disappears fast. Store it in a sealed jar with a thin layer of olive oil on top to preserve freshness. For longer storage, freeze in ice cube trays and pop out as needed. The flavor actually improves after a day or two as everything melds together. Perfect for meal prep—just shake before using.
Why You'll Love This Recipe
- No-Fuss Whisking: I swear by this recipe because it’s just three ingredients plus a whisk—no blender, no straining, no stress. The buttermilk and olive oil do all the heavy lifting while I chop chives in my sleep.
- Tangy Crunch: That first bite of blue cheese crumbles against the creamy buttermilk? It’s like a tiny flavor explosion. The Dijon mustard cuts through the richness, and the chives add a fresh finish that makes it feel fancy without the effort.
- Salad Game-Changer: Honestly, this dressing turns a basic wedge salad into a showstopper. But it’s also perfect for drizzling over roasted veggies, grilled chicken, or even as a dip for crusty bread—no rules, just flavor.
- Leftovers That Shine: Between us, I always make extra because it keeps for five days in the fridge and tastes just as good cold as it does fresh. Plus, the ingredients are cheap—blue cheese crumbles go a long way, and buttermilk is a pantry staple.
Step-by-step instructions for Barefoot Contessa blue cheese dressing
Here's how to whip up this velvety, tangy dressing that's perfect for salads or dipping.
Whisk Together Buttermilk and Honey
In a medium bowl, combine the 1 cup Buttermilk with the 1 tablespoon Honey. Stir gently until the honey dissolves completely—you should see a smooth, slightly sweetened liquid. The honey helps balance the sharpness of the blue cheese, creating that perfect harmony of flavors.
Let this mixture sit for 5 minutes while you prepare the remaining ingredients. This brief rest allows the honey to fully integrate, preventing any graininess in your final dressing. I always give it this little break because it makes a noticeable difference in texture.
Add Blue Cheese and Mustard
To the buttermilk mixture, add the 1 cup Blue Cheese Crumbles and 1 tablespoon Dijon Mustard. Using a whisk, gently fold everything together until the blue cheese is mostly incorporated. You'll see some lumps at first—that's normal, and they'll disappear as you continue whisking.
Here's the thing—don't over-blend yet. We want to preserve some texture in the blue cheese for that authentic, rustic quality. The mustard acts as our emulsifier, helping to bind everything together while adding a subtle tang that complements the blue cheese beautifully.
Gradually Incorporate Olive Oil
With the motor running on low speed in your stand mixer (or using a whisk if doing it by hand), slowly drizzle in the ½ cup Extra-Virgin Olive Oil. Add it very gradually—about 1 tablespoon at a time—so the dressing can properly emulsify. This is where the magic happens: the oil transforms the mixture from a thick paste into that luscious, creamy dressing we're after.
Keep mixing for 2-3 minutes until completely smooth. You'll notice the mixture thickens noticeably as the oil incorporates. If it starts looking too thick, add 1-2 teaspoons of water to reach your desired consistency. The goal is that perfect balance between creamy and pourable.
Fold in Herbs and Seasonings
In a separate small bowl, combine the 2 cloves minced Garlic Cloves, ½ teaspoon Salt, and ¼ teaspoon Black Pepper. Then, gently fold these seasonings along with the ¼ cup Fresh Chives and ¼ cup Fresh Dill into your dressing mixture. The herbs should be finely chopped—you can pulse them quickly in a food processor if needed.
Give everything one final stir to ensure even distribution. Taste and adjust seasoning if needed—you might want to add a bit more salt or pepper to suit your preference. The herbs should brighten the dressing and cut through the richness of the blue cheese and olive oil.
Rest and Serve
Let the dressing rest for 15-20 minutes at room temperature before serving. This resting period allows all the flavors to meld together beautifully. The dressing will thicken slightly as it sits, which is perfect for drizzling over salads or using as a dip.
When ready to serve, give it one final stir. The texture should be smooth and velvety, with just the right amount of tang from the blue cheese and buttermilk. This dressing keeps well in the refrigerator for up to 5 days, though I find it's best enjoyed fresh when all the flavors are at their peak!
Pro Tips For Making Barefoot Contessa Blue Cheese Dressing
- STIR GENTLY FIRST: I learned this the hard way—dumping all the blue cheese crumbles into the buttermilk and whisking aggressively just makes it clump into a sad, lumpy mess. Start with a few crumbles, stir them into the buttermilk until they dissolve, then gradually add the rest while keeping the mixture moving with a rubber spatula. The goal is to break them down, not pulverize them.
- USE COLD BUTTERMILK: This isn’t just about temperature—cold buttermilk (straight from the fridge) emulsifies better with the olive oil and keeps the dressing from separating later. Let it sit out for 10 minutes if you’re in a rush, but don’t skip this. Warm buttermilk makes the dressing greasy and unstable, and no one wants a dressing that splits like a bad marriage.
- SALT THE BUTTERMILK: The buttermilk in this recipe is unsalted, and trust me, you’ll need to add salt—more than you think. Taste it before mixing with the other ingredients; aim for something just shy of briny. Blue cheese is salty enough on its own, and you don’t want the dressing to taste like a salt lick. A pinch now saves a desperate dash later.
- CHOP CHIVES FINE: Fresh chives are the bright green finish, but if you leave them in big clumps, they’ll sink to the bottom like tiny green rocks. Pulse them in a food processor for 2 seconds or give them a sharp chop with a chef’s knife—just enough to turn them into tiny confetti. This way, every spoonful gets that fresh herb pop without turning your dressing into a garnish-only situation.
Regional styles of this recipe
Southern Style
In the South, blue cheese dressing often gets a smoky twist by adding ½ teaspoon smoked paprika or even a dash of hot sauce like Crystal Hot Sauce. I love using Stilton cheese for this variation—its nutty depth pairs perfectly with the smoky notes.
For extra richness, Southern cooks sometimes replace half the buttermilk with sour cream, creating a thicker, more decadent dressing ideal for dipping fried green tomatoes or chicken tenders. 🌶️
Midwest Heartland
The Midwest takes blue cheese dressing to hearty heights by incorporating crumbled bacon or crispy fried onions into the mix. I’ve seen versions with ½ cup cooked bacon bits folded in at the end, adding a salty crunch that balances the tang.
For a true Midwest touch, swap the dill for parsley and add ½ teaspoon onion powder—this version shines on classic dishes like Reuben sandwiches or loaded baked potatoes. 🥓
West Coast Twist
Out West, blue cheese dressing often gets a lighter, fresher approach with ingredients like avocado oil instead of olive oil and a splash of lime juice. I like using Gorgonzola cheese for this version, as its milder tang works beautifully with the bright citrus.
Add ¼ cup chopped cilantro and a pinch of cumin for a Southwest-inspired flavor that pairs perfectly with grilled shrimp or mixed greens salads. 🌿
New England Classic
New England cooks tend to keep their blue cheese dressing classic but add a touch of maple syrup instead of honey for a subtle sweetness that complements the sharpness. I’ve found that Blue Vinney cheese, a local Vermont variety, works exceptionally well here.
For extra depth, a pinch of nutmeg is often added—this version is a must for lobster rolls or crispy haddock dishes. 🦞
Italian-Inspired
For an Italian-inspired take, swap the buttermilk for whole milk yogurt and add 1 teaspoon dried oregano along with ½ teaspoon red pepper flakes. Using Talcaggio cheese, an Italian blue cheese, gives it that authentic tang.
Finish with ¼ cup chopped basil instead of dill—this version is perfect for drizzling over Caprese salads or as a dip for fresh mozzarella sticks. 🍅
Global Fusion
Get creative with global flavors! For an Asian-inspired version, add 1 teaspoon soy sauce and ½ teaspoon sesame oil, then use Gorgonzola Dolce for a sweeter base.
Top with sesame seeds and a drizzle of chili oil—this dressing is amazing on cucumber salads or as a dip for spring rolls. For a Mexican twist, mix in 1 teaspoon lime zest and ¼ cup chopped cilantro—perfect for tacos or enchiladas. 🌍
Nutrition facts
Frequently asked questions
Why does my blue cheese dressing get lumpy?
Lumpy dressing happens when the blue cheese doesn't fully emulsify with the buttermilk and oil. The key is to whisk the cheese into the buttermilk first until it's completely dissolved before adding the oil. If lumps appear, strain the dressing through a fine-mesh sieve or blend it briefly with an immersion blender. For next time, try pulsing the blue cheese in a food processor first to break it down into finer crumbles.
Can I make this dressing without buttermilk?
Mix 1 cup plain yogurt with 1 tablespoon lemon juice to replace the buttermilk. Let it sit for 5 minutes to thicken slightly before proceeding with the recipe. This swap works especially well if you're making the West Coast lime-infused version mentioned in the regional styles section. The acidity helps create that same creamy texture.
How do I adjust the thickness of the dressing?
Start with the recipe as written, then adjust based on your needs. For a thicker dressing (great for dipping), reduce the olive oil by 1-2 tablespoons or add 1 tablespoon sour cream. For a thinner, salad-friendly version, add 1-2 tablespoons water or milk while whisking. The Midwest style often uses this thicker approach, perfect for loaded baked potatoes or Reuben sandwiches.
What's the best way to store leftover dressing?
Transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in 1-tablespoon portions using ice cube trays. To preserve freshness, always add a thin layer of olive oil on top before sealing. The flavor actually improves after 24 hours as the ingredients meld together—this is why I always make extra!
Which blue cheese works best for this recipe?
Sharp varieties like Gorgonzola or Stilton give the most authentic tang, while Blue Vinney (from Vermont) adds a slightly sweeter note. Avoid mild blue cheeses—they won't provide that signature bold flavor. For regional variations, Stilton works beautifully in Southern styles, while Gorgonzola Dolce is perfect for Asian-inspired versions.