The Blue Cheese Dressing That Belongs on Everything

There are few things more disappointing than a bottled salad dressing. Most are loaded with stabilizers, gums, excess sugar, and enough mystery ingredients to make you wonder what happened to the simple dressings we grew up with. This recipe is the opposite.

It’s light, creamy, packed with flavor, and built on real ingredients. The buttermilk keeps it bright, the sour cream adds tang, and the combination of Boursin, blue cheese, and Parmesan creates layers of richness without making the dressing overly heavy.

What I love most about this recipe is that it’s really a foundation. Not a blue cheese fan? Leave it out. Prefer sharp cheddar, goat cheese, feta, or even a little smoked gouda? Swap it in. You can simplify it, customize it, or make it your own.

Keep a jar in the refrigerator, and you’ll find yourself using it on everything from wedge salads and grilled romaine to roasted vegetables, chicken wings, sandwiches, and even as a dip for fresh vegetables.

Like most great sauces, it’s better after a few hours in the refrigerator when the flavors have a chance to come together.

Full Video:

• 1 cup buttermilk

• 1 cup sour cream

• ½ cup mayonnaise

• ½ package Boursin cheese

• 3 ounces blue cheese, crumbled

• ½ cup freshly grated Parmesan cheese

• 2 tablespoons nutritional yeast

• 1 tablespoon rice vinegar

• 1 tablespoon fresh thyme, finely chopped

• Fresh chives, finely sliced

• Garlic powder, to taste

• Freshly cracked black pepper, generously

• Kosher salt, if needed

1. In a large mixing bowl, combine the buttermilk, sour cream, mayonnaise, and Boursin cheese. Whisk until mostly smooth.

2. Fold in the blue cheese, Parmesan cheese, nutritional yeast, thyme, and chives.

3. Season with garlic powder and a generous amount of freshly cracked black pepper.

4. Add the rice vinegar and stir to combine.

5. Taste and adjust seasoning. Depending on the saltiness of your cheeses, you may not need additional salt.

6. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

• For a thinner dressing, add a splash of additional buttermilk.

• For a chunkier blue cheese dressing, reserve some blue cheese and fold it in just before serving.

• Substitute feta, goat cheese, sharp cheddar, or simply omit the blue cheese altogether for a different flavor profile.

• This dressing will keep in the refrigerator for up to 5 days.

The best recipes aren’t always the complicated ones. Sometimes they’re the sauces and dressings sitting quietly in the back of the refrigerator, waiting to make dinner better.