This dressing is the perfect choice for a fresh wedge salad. It is very rich, chunky, and full of bold flavor.
Many people love this Martha Stewart Blue Cheese Dressing Recipe for wings. You can learn how to make Martha Stewart Blue Cheese Dressing Recipe easily.
This Martha Stewart Blue Cheese Dressing Recipe uses real cheese and sour cream. It is a thick yet very smooth topping for any meal.
What Makes This Recipe Special
The flavor of this dressing is very tangy and savory. It has a great balance of sharp cheese and creamy milk.
The texture is velvety with a very nice and chunky bite. Each spoonful has a nice melt-in-your-mouth cool feel.
It is very easy to mix in one small bowl. You only need about five minutes to prep the ingredients.
This recipe is perfect for a summer steak dinner. Your friends will love the professional and white marble look.
It tastes much better than bottled store dressings at home.
Equipment List
- Medium Mixing Bowl: You need this to combine the heavy cream.
- Whisk: Use this to make the base mixture very smooth.
- Measuring Cups: These ensure your mayo and sour cream are right.
- Fork: This is required to mash some of the cheese crumbles.
- Measuring Spoons: These ensure your lemon and salt are right.
- Glass Jar: Use this to store the finished salad dressing.
- Rubber Spatula: It helps scrape every bit out of the bowl.
- Sharp Knife: This is required to mince the fresh chives.
Ingredients You Need for Martha Stewart Blue Cheese Dressing Recipe
- Blue Cheese: Use high-quality crumbles for a very bold base.
- Sour Cream: This provides the thick and very tangy texture.
- Mayonnaise: It adds a creamy and very rich body.
- Fresh Lemon Juice: This makes the dressing flavor very bright.
- Buttermilk: Use a splash to make the sauce thin and zesty.
- Fresh Chives: A handful adds a wonderful herbal scent.
- Garlic Powder: A tiny pinch adds a savory and deep aroma.
- Salt and Pepper: These simple spices finish the sauce perfectly.
How to Assemble
1. Prep the Cheese
Put half of your blue cheese crumbles into a mixing bowl. Use a silver fork to mash the cheese into a soft paste. This ensures the blue cheese flavor is in every drop.
2. Mix the Creamy Base
Add the sour cream and the heavy mayonnaise to the bowl. Pour in the buttermilk and the fresh lemon juice now. Whisk them together until the mixture is very pale and smooth.
3. Add the Seasoning
Sprinkle in the garlic powder, salt, and black pepper. Add the minced fresh chives for a very green and bright look. This provides the signature Martha Stewart herbal flavor profile.
4. Add the Chunky Bits
Fold the rest of the blue cheese crumbles into the creamy mix. Do not mash these pieces so you keep a nice chunky bite. This ensures a great texture for your salad or wings.
5. Adjust the Thickness
Stir the dressing gently with your rubber spatula. If it is too thick, add another teaspoon of cold buttermilk. This helps the dressing pour easily over your fresh greens.
6. Chill and Set
Put the dressing in a glass jar and close the lid. Place it in the fridge for at least thirty minutes. This helps the sharp and salty flavors blend well together.
Recipe Success Tips
➜ Mash some cheese for flavor and leave some for texture.
➜ Use fresh lemon for a much brighter citrus taste results.
➜ Let the dressing sit to get the most savory flavor.
➜ Use full-fat sour cream for a much richer dressing.
➜ Add a tiny bit of honey for a much sweeter finish.
➜ Store in glass to keep the dairy taste very fresh.
How To Store Leftover
You can store leftovers in a glass jar very easily. Put the jar in the fridge for about one week total time.
The flavor actually gets better after sitting for one day. Stir the dressing gently before you use it again.
This helps redistribute the herbs and the cheese bits. Do not freeze this dressing because the dairy separates.
it is a great sauce to prep for the whole week.
Sides & Pairings Suggestions
This dressing is perfect on a cold iceberg wedge salad. You can also use it as a spicy wing dip.
It tastes great on a grilled steak or burger. For a light snack, dip some fresh celery sticks in. The creamy sauce cuts through hot and vinegary buffalo flavors.
It goes well with a glass of iced tea. Even kids love the cool and mildly tangy cheese taste.
FAQs about Martha Stewart Blue Cheese Dressing Recipe
What type of blue cheese is best?
Roquefort or Gorgonzola are very popular choices for this recipe. Roquefort is very salty and sharp, while Gorgonzola is creamy. Use your favorite blue cheese for a custom home taste.
Can I use Greek yogurt instead?
Yes, you can swap the sour cream for plain Greek yogurt. It will make the dressing more healthy and very tangy. The texture will still be quite thick and very delicious.
Why is my dressing too thin?
This happens if you add too much buttermilk to the bowl. Add more mayonnaise or sour cream to make it thick again. A thick dressing is much better for dipping crunchy vegetables.
Is this dressing gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Make sure to check your mayonnaise brand for any hidden wheat. It is a very safe and wholesome topping for most diets.
Final Thoughts
The Martha Stewart Blue Cheese Dressing Recipe is a total winner. It is creamy, bold, and very fun to prepare at home.
You will love how the fresh chives look in the white sauce. It is the best way to enjoy a professional steakhouse salad.
This sauce makes every meal feel like a special event. Everyone enjoys the rich and chunky taste of blue cheese.
Follow these simple steps for a perfect dressing today. Happy cooking and enjoy your fresh blue cheese dressing!
Martha Stewart Blue Cheese Dressing Recipe
Equipment
- Medium mixing bowl
- Whisk
- Measuring Cups
- Fork
- Measuring Spoons
- Glass jar
- Rubber spatula
- Sharp knife
Ingredients
- 4 oz BLUE CHEESE
- 1/2 cup SOUR CREAM
- 1/4 cup MAYONNAISE
- 1 tbsp FRESH LEMON JUICE
- 1/4 cup BUTTERMILK
- 2 tbsp FRESH CHIVES
- 1/4 tsp GARLIC POWDER
- 1/4 tsp KOSHER SALT
Instructions
Prep the Veggies
- Slice your cherry tomatoes in half and the onion into thin strips. Mince the garlic cloves very fine with your sharp knife. This provides the signature Martha Stewart fresh flavor profile.
Arrange the Pan
- Place the dry linguine flat in your large skillet. Add the tomatoes, onions, garlic, and red pepper flakes. Place the fresh basil leaves on top for a very pretty look.
Add the Liquids
- Pour the water and the extra-virgin olive oil into the pan. Make sure the water covers most of the long pasta noodles. Add a big pinch of salt and black pepper now.
Start the Boil
- Turn your stove to a high heat and bring the water to a boil. This starts to release the starch from the dry wheat pasta. Your kitchen will smell like savory herbs very soon.
Stir and Simmer
- Lower the heat and stir the pasta constantly with your tongs. Cook for about nine minutes total time on the stove. The water will turn into a thick and very creamy red sauce.
Finish and Serve
- Take the pan off the heat when the noodles are soft. The sauce should coat every strand of the yellow pasta. Serve it hot with plenty of fresh parmesan cheese.
