Blue cheese is one of those love or hate food items. And I’m not going to say that this recipe will convert any blue cheese haters. But for those that love it, it will have no problem making its way into your homemade salad dressing rotation!

I like salad, and I like my greens. I like them much better when they’re coated in a bit of creamy, cheesy dressing!

Start with getting your blue cheese in a bowl and add the buttermilk and start mashing with a fork until the mixture resembles small curd cottage cheese. I use buttermilk powder to make my milk, I can make it a little extra strong and tangy, and I don’t end up wasting fresh buttermilk when the rest of the container just sits in the fridge despite my best intentions to make biscuits or waffles with the remainder!

Next, add the rest of the ingredients. I like celery vinegar in this recipe as it is neutral but adds depth of character to the dressing. This recipe is derived from America’s Test Kitchen. They use a little bit of sugar to help mask the bite of the white wine vinegar that they use in the recipe. I don’t think it’s necessary if you use celery vinegar as it is milder and more balanced. Our Grain Aminos are also an optional add-in, but I love the umami element it gives to the dressing. I’ve also been using Avocado mayo more recently.

Products From Our Pantry

Generally speaking, I have a hard time not batching recipes. If I’m going thru the effort of making something from scratch, I want to get to enjoy it a couple of times. I’ve made this as a double or even triple batch and froze additional portions in 8oz mason jars. They take a couple of hours to thaw on the counter, or you can set it in a bowl of cool water if, like me, you forgot to take it out of the freezer the night before and put it in the fridge

Blue Cheese Dressing

Kismet Refining
This is a thick dressing- I usually store it in a mason jar and spoon it onto my salad vs trying to pour it from a reusable salad dressing bottle. Can be covered and refrigerated for up to 14 days.


  • 2 ½-3 oz approx ½ cup Blue Cheese
  • 3 Tbls Buttermilk
  • 3 Tbls Sour Cream or Greek Yogurt
  • 2 Tbls Mayo
  • 1 Tbls Kismet Celery Vinegar or white wine vinegar
  • ¼ tea sugar optional
  • ¼ tea garlic powder
  • Couple of dashes Kismet Grain Aminos optional
  • Black Pepper to taste


  • Mash Blue Cheese and buttermilk with a fork until only small clumps remain and looks like cottage cheese.
  • Mash in the remaining ingredients.
  • Taste and adjust seasoning with salt and pepper.

Scaling, Batching, Freezing for the Future!

  • I like to make a double batch and freeze half in an 8oz mason jar.
  • To thaw, either place it in the refrigerator the night before or set it on the counter for about an hour and run under cool water to speed things up, and it should be thawed enough to start breaking up with a fork and ready to use.


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