Alton Brown’s blue cheese dressing is a flavor-packed addition that will make your salads irresistible.
With its creamy texture and bold taste, this dressing pairs perfectly with crisp iceberg lettuce or drizzled over grilled steak.
Don’t skimp on the quality of your blue cheese! Select a robust Gorgonzola or Roquefort for the best results (just trust me, guys).
How to Make Alton Brown Blue Cheese Dressing
Ingredients
- 4 oz Gorgonzola cheese
- 1/3 cup Sour cream
- 1/3 cup Buttermilk
- 1/3 cup Mayonnaise
- 1 tbsp White wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp Black pepper
Instructions
Step 1
Start by placing the Gorgonzola cheese in a small mixing bowl.
Mash it with a fork until it has a slightly chunky consistency.
Step 2
Add the sour cream to the bowl and mix it in thoroughly.
Step 3
Next, pour in the buttermilk and mayonnaise, stirring until the mixture is well combined.
Step 4
Add the white wine vinegar and Worcestershire sauce to the bowl.
Mix well to ensure the ingredients are fully integrated.
Step 5
Finish by adding the black pepper and giving the dressing one last stir.
Taste the dressing and adjust seasoning as needed, adding more pepper, vinegar, or Worcestershire sauce to suit your preference.
Step 6
Your dressing is now ready to use!
You can serve it immediately or store it in an airtight container in the refrigerator for up to one week.
Common Mistakes to Avoid
Using the Wrong Blue Cheese Variety
Not all blue cheese is created equal for this recipe.
I’ve noticed that mild, crumbly varieties produce a dressing that’s kind of weak and lacking the tangy punch you’re after.
Stick with a robust Gorgonzola or Roquefort like Alton Brown recommends, and you’ll get that bold, signature flavor!
Overblending the Dressing Until the Texture Turns Pasty
If the dressing looks like a smooth, uniform paste, you’ve gone too far with the blending.
I always mash with a fork instead of reaching for a food processor.
You want visible, small chunks of cheese throughout because that’s what gives the Alton Brown blue cheese dressing its character and body.
Why Did My Dressing Turn Out Grainy Instead of Creamy?
This usually means your sour cream or buttermilk was too cold when you mixed everything together.
I’ll usually let my dairy ingredients sit at room temperature for about ten minutes before combining them.
The fats emulsify much more smoothly at a slightly warmer temperature!
Skipping the Resting Time Before Serving
Serving this dressing right away can leave the flavor tasting a little unbalanced and sharp.
I’ve made it a habit to refrigerate it for at least one hour so the Worcestershire, vinegar, and cheese meld together.
That resting period makes a real difference, so don’t rush it.
Why Did My Batch Taste Sharp but Not Balanced?
Too much white wine vinegar is usually to blame here.
I strictly avoid eyeballing the tablespoon measurement because even a small excess throws off the whole profile.
If you’ve already hit this point, try stirring in a teaspoon of sour cream to soften that acidity back down!
Adding Too Much Liquid Too Early
Pouring in all the buttermilk at once can thin the base before the cheese has a chance to integrate.
My go-to method is adding buttermilk a splash at a time while folding gently.
You can always add more liquid, but you can’t take it back.
Not Mixing Ingredients Properly
It’s crucial to thoroughly mix the Gorgonzola with the other ingredients.
Lumps of cheese can cause an uneven texture, which affects the overall flavor of your dressing.
Make sure to use a fork to mash the cheese well before adding the other components.
Using Low-Quality Ingredients
Quality matters, as I said before!
Opt for good-quality Gorgonzola and fresh buttermilk for the best results.
Using cheap or expired ingredients can ruin the dressing and leave you disappointed.
Tips and Tricks for Making This Recipe
Use good quality Gorgonzola cheese for the best flavor.
If you prefer a smoother dressing, you can blend the mixture in a food processor instead of mashing by hand.
Chilling the dressing for an hour before serving enhances the flavors.
For an extra tangy twist, try adding a teaspoon of lemon juice.
If you find the dressing too thick, add a little more buttermilk until you reach your desired consistency.
Remember, the dressing thickens slightly as it chills.
What to Serve with Alton Brown Blue Cheese Dressing
Wedge Salad
A classic option is a wedge salad.
Crisp iceberg lettuce pairs beautifully with Alton Brown’s tangy blue cheese dressing.
Add some cherry tomatoes and crumbled bacon for extra flavor.
Buffalo Wings
Buffalo wings make a delicious companion.
The spicy heat of the wings contrasts nicely with the cool, creamy dressing.
You can even use the dressing as a dip for the wings.
Grilled Vegetables
Grilled vegetables are a fantastic choice.
Try zucchini, bell peppers, and asparagus.
The smoky char from grilling enhances the creamy blue cheese flavor.
Steamed Artichokes
Steamed artichokes might be a surprising idea.
Dip the tender leaves in the blue cheese dressing for a delightful combination.
It’s a fun way to enjoy a unique vegetable.
Sweet Potato Fries
Sweet potato fries are an unexpected delight.
Their natural sweetness pairs well with the tangy dressing.
You’ll love dipping these fries in Alton Brown’s creation.
Variations and Substitutions
Different Cheeses
You can swap Gorgonzola for Roquefort if you want a stronger flavor.
Point Reyes blue cheese is another option that offers a distinct taste.
Feel free to try different brands to find your favorite.
Altering the Cream Base
You can use Greek yogurt instead of sour cream to cut down on calories.
Another great alternative for buttermilk is regular milk blended with some vinegar.
Experiment with light mayonnaise if you’re looking to make a lighter dressing.
Additional Ingredients
Consider adding a spoonful of honey for a touch of sweetness.
For an extra kick, a dash of hot sauce can spice things up nicely.
If you love herbs, fresh parsley or chives can add a fresh flavor dimension.
Vinegar Substitutions
Apple cider vinegar works just as well if you don’t have white wine vinegar.
A splash of lemon juice can also bring that tangy acidity.
Play around with different types of vinegar to get the perfect balance.
Thicker or Thinner Texture
For a thicker dressing, add more Gorgonzola or decrease the amount of buttermilk.
To thin it out, just add a bit more buttermilk or even some milk.
Adjust the consistency based on how you prefer to dress your salads.
How to Store Leftover Alton Brown Blue Cheese Dressing
Airtight Containers
Store your blue cheese dressing in an airtight container.
Mason jars work wonderfully for this.
Refrigeration
Keep it in the refrigerator.
It will stay fresh for up to 5 days.
Stir Before Use
Separation is normal.
Give it a good stir before each use.
Shaking also helps remix ingredients.
That’s it! Quick and easy steps to keep your delicious dressing fresh and ready!
Alton Brown Blue Cheese Dressing Recipe
Ingredients
- 4 oz Gorgonzola cheese
- 1/3 cup Sour cream
- 1/3 cup Buttermilk
- 1/3 cup Mayonnaise
- 1 tbsp White wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp Black pepper
Instructions
- Start by placing the Gorgonzola cheese in a small mixing bowl.
- Mash it with a fork until it has a slightly chunky consistency.
- Add the sour cream to the bowl and mix it in thoroughly.
- Next, pour in the buttermilk and mayonnaise, stirring until the mixture is well combined.
- Add the white wine vinegar and Worcestershire sauce to the bowl.
- Mix well to ensure the ingredients are fully integrated.
- Finish by adding the black pepper and giving the dressing one last stir.