Delia Smith Blue Cheese Dressing Recipe

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This is a rich, creamy blue cheese dressing with that proper steakhouse tang, the kind that clings to crisp lettuce and makes chips (or wedges) disappear quickly. It has a smooth, spoonable base with little salty pockets of blue cheese stirred through, and you can make it as thick or as pourable as you like. It’s genuinely easy, no cooking skills required, and it comes together in about 10 minutes. Give it at least 1 hour in the fridge and the flavour settles into something really special.

Ingredients

For the creamy base

120g mayonnaise
120g sour cream
60–90ml buttermilk (or whole milk), to loosen
2 teaspoons lemon juice (or 1½ teaspoons white wine vinegar)
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce

For the blue cheese flavour

120g blue cheese (Stilton is classic), crumbled
¼ teaspoon fine salt, plus more to taste
Freshly ground black pepper, to taste

Optional add-ins

1 small garlic clove, finely grated (use less if it’s strong)
1 tablespoon finely chopped chives or spring onion greens

How to Make Delia Smith Blue Cheese Dressing Recipe

Oven preparation

Prepare the oven: This dressing is no-cook, so you don’t need the oven. If you’re serving it with homemade wedges or wings, preheat the oven to 200°C or 180°C fan so everything lands on the table together.
Get set up: Set out a medium bowl, a whisk, a spoon or spatula, and a container with a lid for chilling. Keeping everything ready makes this a quick, tidy job.

Mixing

Make the base: In a bowl, whisk together the mayonnaise, sour cream, lemon juice (or vinegar), Dijon mustard, and Worcestershire sauce until smooth and glossy.
Adjust the consistency: Add the buttermilk a tablespoon at a time, whisking after each addition. Stop when it’s as thick as you like. I aim for a dressing that pours slowly but still coats a spoon.
Season carefully: Add a little salt and plenty of black pepper. Blue cheese brings its own saltiness, so it’s best to season lightly now and fine-tune later.

Baking

No baking required: There’s nothing to bake for the dressing itself. If you’re pairing it with anything baked, cook that separately while the dressing chills.

Cooling

Chill for best flavour: Cover and refrigerate for at least 1 hour. This resting time thickens the dressing slightly and gives the tang and blue cheese time to mellow and round out.

Assembling

Fold in the cheese: Crumble the blue cheese into small and medium pieces and fold it through the chilled base. Add grated garlic or chives if you’re using them.
Final check: Taste and adjust with a touch more lemon, pepper, or a splash of buttermilk if it has thickened too much in the fridge. Serve cold.

How to Make Delia Smith Blue Cheese Dressing Recipe

Tips

How do I stop blue cheese dressing from turning watery?

Use full-fat mayonnaise and sour cream, and add the buttermilk slowly. If you tip it in all at once, it’s easy to overshoot the consistency. Also, chill it before deciding whether it needs more liquid.

What if my dressing tastes too sharp?

Sharpness usually comes from the lemon or vinegar. Stir in a spoonful more mayonnaise or sour cream, then chill for 30 minutes. The flavour softens as it rests.

How do I make it thicker for dipping?

Use the lower end of the buttermilk range, or skip it entirely at first. You can always loosen it later with a splash of milk just before serving.

How do I make it smoother, like a restaurant dressing?

Mash about a third of the blue cheese into the base with a fork, then fold the rest in as crumbles. You get both creaminess and those nice little salty bites.

Serving Suggestions

Drizzle over crisp romaine with cucumber and red onion
Serve as a dip with celery sticks, carrot batons, and pepper strips
Spoon over baked potatoes or wedges
Pair with buffalo-style chicken, grilled steak, or burgers
Use as a sandwich spread with roast chicken and lettuce

Storage

Room temperature

Because this dressing is dairy-based, don’t leave it out for more than 2 hours (less in a warm kitchen). Serve it cold, and return it to the fridge promptly.

Refrigerator

Store in a clean, airtight container for up to 5 days. Stir before using, as it can thicken slightly and the cheese may settle.

Freezing

I don’t recommend freezing blue cheese dressing. The mayonnaise and sour cream can split when thawed, leaving the texture grainy and separated.

Nutrition

Calories: 120 kcal
Carbohydrates: 2 g
Protein: 2 g
Fat: 12 g
Saturated fat: 4 g
Sodium: 260 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of mayonnaise, sour cream, and blue cheese used.

FAQs

What blue cheese works best for this dressing?

Stilton is a lovely, classic choice and gives a rich, rounded flavour. Gorgonzola makes it milder and creamier, while Roquefort is punchier and saltier. Use what you enjoy, and adjust the salt at the end.

Can I make blue cheese dressing without buttermilk?

Yes. Use whole milk, a splash of single cream, or even plain yogurt loosened with a little water. Add it gradually until you reach the texture you want.

How long does homemade blue cheese dressing last in the fridge?

Kept in a clean, airtight container, it will last up to 5 days. Stir before serving, and if it smells overly sharp or looks separated in an unpleasant way, discard it.

Can I use Greek yogurt instead of sour cream?

You can. Choose full-fat Greek yogurt for the best texture. The flavour will be slightly tangier and lighter, so you may want an extra teaspoon of mayonnaise to round it out.

Why does my blue cheese dressing taste too salty?

Some blue cheeses are naturally very salty. Next time, add salt only after the dressing has chilled, and consider using a slightly milder cheese. A spoonful more sour cream or mayonnaise will also soften the saltiness.