Marie’s Blue Cheese Vinaigrette Recipe: Tangy Creaminess With Herbal Notes

This creamy dressing elevates any salad with its bold blue cheese flavor and tangy herbal notes. The balance between rich cheese and bright vinegar creates a versatile condiment that works as both a dressing and marinade.

I’ve perfected this recipe to ensure a smooth, lump-free texture without overpowering the dish. The key lies in using high-quality blue cheese and slowly whisking in the oil to create a stable emulsion.

What you get is a restaurant-quality vinaigrette that clings beautifully to greens or tenderizes meats. It stores well, so you can make a batch ahead for quick, flavorful meals.

Use it on crisp lettuce, drizzle over grilled vegetables, or toss with pasta for an instant upgrade. Here’s how to make it right every time.

Ingredients for Marie’s Blue Cheese Vinaigrette

Creamy, tangy, and packed with bold flavor. Elevate any salad or dish instantly.

The blue cheese is everything here. Splurge on a wedge of good stuff—Maytag or Rogue River if you can find it. Grocery store pre-crumble works in a pinch, but the flavor won’t be as complex. Buttermilk and sour cream add that creamy base, so don’t skimp on full-fat. Whole Foods or a local cheese shop will have the best selection.

No buttermilk? Whole milk with a splash of vinegar does the trick. Swap sour cream for Greek yogurt at the same amount. Regular mustard can replace Dijon, but the sharpness won’t be as pronounced. The honey balances the vinegar—maple syrup works too if you prefer. Worried about lumps? Let the cheese sit at room temp for 20 minutes before mixing.

Stores beautifully in the fridge for up to 1 week. The flavors meld over time, so it actually gets better. Give it a good stir before using—separation is normal. Freezing isn’t recommended, but you can make half a batch if needed.

Step-by-Step Instructions for Blue Cheese Vinaigrette

This method ensures a smooth, well-balanced dressing with the perfect tangy creaminess.

Step 1: Blend the Creamy Base

In a blender or food processor, combine the 0.5 cup Blue Cheese, 0.5 cup Buttermilk, and 0.5 cup Sour Cream. Pulse until the mixture is smooth but still has some small chunks of blue cheese visible—this gives texture to the finished vinaigrette.

I like to scrape down the sides halfway through to ensure everything gets incorporated evenly. The buttermilk and sour cream create a rich, creamy foundation that balances the sharpness of the blue cheese perfectly.

Step 2: Add the Tangy and Sweet Components

Next, add the 3 tbsp White Wine Vinegar, 1 tbsp Dijon Mustard, 1 tbsp Honey, 1 tsp Worcestershire Sauce, and the minced Garlic Clove. Blend until fully combined and smooth.

The vinegar and mustard provide the tangy backbone, while the honey adds just enough sweetness to round out the flavors. The Worcestershire sauce deepens the umami, and the garlic adds a subtle kick. Blend for 20-30 seconds to ensure all ingredients are fully emulsified.

Step 3: Stream in the Olive Oil

With the blender running on low speed, slowly drizzle in the 0.75 cup Extra-Virgin Olive Oil. This slow addition is key to creating a stable emulsion that won’t separate. You’ll see the dressing thicken and turn a creamy, pale yellow as the oil incorporates.

If the mixture looks too thick, add a splash of buttermilk to thin it slightly. The goal is a pourable consistency that clings to greens without overpowering them. This step should take about 1 minute for the full amount of oil.

Step 4: Season and Adjust to Taste

Finally, add the 0.5 tsp Salt, 0.25 tsp Black Pepper, and 1 tsp Dried Parsley. Pulse once or twice to distribute the seasonings evenly. Taste and adjust the salt if needed—blue cheese can vary in saltiness.

Let the dressing sit for 10 minutes to allow the flavors to meld before using. The parsley adds a subtle herbal note that brightens the overall profile. If it’s too thick after resting, thin with a little more buttermilk until it reaches your desired consistency.

Storing and Reheating This Recipe

Fridge Storage

Transfer your vinaigrette to an airtight container—I use mason jars for easy shaking. It keeps beautifully in the fridge for up to 7 days. The flavors actually deepen as it sits, making leftovers taste even better. 🥬

Separation Fix

Natural separation will occur. Just give it a vigorous shake or whisk before each use. If it’s too thick after chilling, thin with 1-2 tbsp buttermilk to restore the perfect consistency.

Freezing Not Recommended

Dairy-based dressings don’t freeze well—the texture can turn grainy or split. However, you can easily halve the recipe if you won’t use a full batch within a week.

Revivifying Leftovers

If your dressing has been sitting for a few days, bring it to room temperature and whisk in 1 tsp warm water to refresh the emulsion. This trick works like magic for restoring creaminess.

Marinade Use

For marinating meats or veggies, use within 3 days for best flavor transfer. The acid in vinegar helps tenderize while the cheese adds incredible depth. I love it on grilled chicken or portobello mushrooms.

Container Tips

Glass containers are ideal—they won’t absorb odors and let you see the dressing. Avoid metal containers, as they can react with the vinegar. A 16-ounce jar fits this recipe perfectly with room to shake. ❄️

Frequently Asked Questions