Ina Garten Buttermilk Blue Cheese Dressing

I didn’t expect to like this dressing so much. I made it for a wedge salad—just to go with steak, nothing fussy. But then I dipped a spoon in for a quick taste, and everything changed. It was cold and creamy, with a sharp bite from the blue cheese and that unmistakable backnote of Worcestershire that makes it more than just a bowl of dairy.

It’s not just good on salad. It’s spoon-worthy.

Why I’d Make It Again

Most blue cheese dressings are either too chunky or too thin, too funky or too bland. Ina gets the balance right: a rich base of mayo and sour cream, just enough acid, and the perfect amount of buttermilk to thin without watering it down.

Crushed cheese melts into the mix; whole crumbles remind you why you made it from scratch.

My Ingredient Notes

• Mayonnaise (½ cup) – Gives the dressing body and richness. Ina-style tip: use something you’d happily eat off a spoon.
• Sour cream (½ cup) – Tangy and smooth. Full-fat makes the texture silkier.
• Worcestershire sauce (½–1 tsp) – Adds umami. I start with ½ tsp and taste from there.
• Fresh lemon juice (½–3 tsp) – Brightens and balances. Adjust to your taste.
• Crumbled blue cheese (½–¾ cup) – I crush half into the mix for creaminess, then fold in the rest for texture.
• Buttermilk (2–8 tbsp) – Adjust to consistency. I usually stop at 6.
• Snipped chives (1 tbsp, optional) – I always include them. Fresh, oniony, and exactly what the richness needs.
• Freshly ground black pepper – Add boldly, especially if your cheese isn’t super sharp.

Safe Substitutions

• Greek yogurt for sour cream – Adds tang, slightly less creamy. Still excellent.
• Skip chives? – Parsley works in a pinch, but I missed the slight bite.
• Different blue cheese? – Roquefort makes it punchier. Gorgonzola is milder, creamier.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Too runny	Added too much buttermilk	Add gradually, 1 tbsp at a time
Lacked depth	Skimped on Worcestershire	Start with ½ tsp, taste, add more if needed
Grainy texture	Used cold sour cream	Let everything come to room temp first

How to Make Ina Garten’s Buttermilk Blue Cheese Dressing

1. In a mixing bowl, combine mayo, sour cream, Worcestershire, and lemon juice.
2. Add the blue cheese: crush some into the base, leave some chunky.
3. Pour in buttermilk slowly, stirring as you go, until desired thickness is reached.
4. Stir in chives (if using) and lots of black pepper.
5. Taste and adjust seasoning—more lemon, more Worcestershire, more cheese, if needed.
6. Chill at least 1 hour, ideally overnight. It’s best after 24 hours.

Tips I Always Use

• Let your ingredients sit out 10 minutes before mixing—better texture, better blend.
• Start thick. You can always add more buttermilk, but you can’t take it out.
• A microplane works wonders for breaking down a wedge of blue cheese into the base.

What Pairs Well

• Salads: Wedge with bacon, chopped romaine, or a cold roasted beet salad.
• Proteins: Grilled steak, wings, seared salmon, lamb meatballs.
• Snacks: Crudités, kettle chips, or even buffalo cauliflower.

How I Store It

• Fridge: 5 days, tightly sealed.
• Freezer: You can, but I wouldn’t. The texture separates when thawed.

Reader Qs Answered

Q: Can I make it ahead?
A: Definitely. It’s even better after resting overnight.

Q: What if I don’t have buttermilk?
A: Mix ½ cup whole milk with 1½ tsp lemon juice. Let it sit 10 minutes.

Q: Can I use light mayo or sour cream?
A: You can, but it won’t be as rich. This is a recipe where full-fat earns its keep.

Try More Recipes:

• Ina Garten Caramelized Onion Dip
• Ina Garten Sun Dried Tomato Dip
• Ina Garten Smoked Salmon Dip