This classic blue cheese sauce comes together in under 5 minutes with just 6 ingredients and requires no boiling and no buttermilk. It's loaded with blue cheese flavor and great for salads, steaks, fries, and anything "Buffalo" flavored.
This Is the Best Blue Cheese Sauce Ever
I'm sorry, but this is not the time to be humble. I've tried a lot of blue cheese sauces in my life, and this is the best one.
But don't just trust me on this, listen to what those who have made it have to say:
"This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation!" - Cindy
"I love everything about this sauce." - Pam
"I had no idea that making blue cheese sauce was so easy! It is so good, it's our new favorite and we put it on everything!" - Jenn
Not only does it taste amazing with well-balanced acidity, it's also super quick to make (5 minutes!), very easy (no boiling etc.), and uses no buttermilk (so those of us outside the US can make it as well!).
I love it as a sauce, a dip, and salad dressing - and it goes with everything from veggies, to steak, fries and anything buffalo flavored.
Don't wait, just try it! And let me know what you think in the comments below.
Just 6 Simple Ingredients
What Type of Blue Cheese Should You Use?
A cheaper kind of blue cheese is fine, like a generic "blue cheese" or Danablu. Opt for the harder kind, not gorgonzola.
Some blue cheeses are not vegetarian, so keep this in mind if you need it to be vegetarian.
A Note on Salt
How salty blue cheese is can vary a lot. For this reason, I recommend you start with half the amount of salt, and then taste test and add more only if needed.
That amount stated is what I use when I make it, but your cheese might be saltier than mine. Or it might be less so, in which case you might need to add more salt instead. As always, taste test and trust your tastebuds to tell you what's right!
How to Make It in 3 Simple Steps
1. Make It Creamy
Start by placing blue cheese, mayonnaise and sour cream in a food processor. Cover and mix until smooth - or at least as smooth as you like it! If you like a chunky blue cheese sauce, be careful not to mix it to much.
2. Season
Add lemon juice, pepper and half the salt, then mix again.
3. Final Taste Test
Taste test and add more salt, pepper, and lemon juice if needed. Then, if you have the time, refrigerate 30 minutes before serving.
Bonus Tips
- If you don't have a food processor you can use a handheld immersion blender. You can also crumble the blue cheese and then mash the sauce together with a fork.
- Refrigerate for at least 30 minutes for the best flavor. You can skip this if you're in a hurry, but the flavor will deepen as it sits.
- The sauce will thicken in the fridge, so the consistency after chilling is thicker than that just after mixing it together.
- For a thinner sauce (for example, for a dressing), add a dash of milk after mixing everything together.
- For a thicker sauce (for example, for a dip), use less sour cream. This means you might need to add a little bit more lemon juice instead to get the acidity right.
- For a chunkier sauce, make it by hand instead of in a food processor. Just crumble the blue cheese and mash it all together with a fork instead.
Make It Ahead & Save Leftovers
Make ahead: This sauce tastes even better 1-2 days after it's made, so go ahead and make it in advance. Store covered in the refrigerator and mix gently before serving.
Storing leftovers: Store leftovers in the fridge in an airtight container for up to 5 days.
I don't recommend freezing leftovers.
What To Serve It With
This sauce is great with so many things - ranging from healthy to fully indulgent. Here are some of my favorites:
- Salads - especially ones with pears or grapes. Add a dash of milk to make it just a bit thinner if using it primarily as a salad dressing!
- Veggie sticks like celery, cucumber, carrot and bell pepper
- A steak - or pork chops
- On top of your burger
- Baked potato topped with a generous amount in place of sour cream
- Anything buffalo flavored: buffalo cauliflower, buffalo cauliflower pizza, buffalo cauliflower tacos, buffalo chicken quesadillas...
More 5-Minute Sauces
- Homemade Buffalo Sauce5 Minutes
- 5-minute Lime Aioli from Scratch5 Minutes
- Buffalo Dipping Sauce2 Minutes
- Chipotle Ranch5 Minutes
Recipe
Blue Cheese Sauce
Print RateIngredients
- 1 cup crumbled blue cheese cheap is fine
- ½ cup sour cream
- 1 cup mayonnaise store bought is fine
- 1 tablespoon fresh lemon juice or bottled, according to taste
- ½ teaspoon salt start with half, add more according to taste
- ½ teaspoon fresh ground black pepper or according to taste
Instructions
- Place crumbled blue cheese, sour cream and mayonnaise in a food processor and mix for about a minute until well combined.1 cup crumbled blue cheese, ½ cup sour cream, 1 cup mayonnaise
- Add in fresh lemon juice, half the salt, salt and fresh ground black pepper. Mix again, then check the consistency and taste, and add more seasonings if needed.1 tablespoon fresh lemon juice, ½ teaspoon salt, ½ teaspoon fresh ground black pepper
- If you have time - refrigerate for at least 30 minutes before serving.
Video
Notes
- If you don't have a food processor you can use a handheld immersion blender instead. You can also crumble the blue cheese and then mash the sauce together with a fork.
- The sauce will thicken in the fridge, so the consistency after chilling is thicker than that just after mixing it together.
- For a thinner sauce (for example, for a dressing), add a dash of milk.
- For a thicker sauce (for example, for a dip), use less sour cream
- For a chunkier sauce, crumble the blue cheese and mash it all together with a fork instead of making it in the food processor.
- Make ahead: This sauce tastes even better 1-2 days after it's made, so go ahead and make it in advance.
- Storing leftovers: Store leftovers in the fridge in an airtight container for up to 5 days.
- I don't recommend freezing leftovers.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Kristie Bray
I make the mash together variety and add just a drop of worcesteshire sauce. Add the leftovers to mac and cheese. Wonderful.
Emmeline Kemperyd
Oh yum I need to try adding it to mac and cheese as well!
Leanne
I made it, just like the recipe, didn't change a thing, and it was good.
But after 24 hours, it got watery & turned into soup.
Emmeline Kemperyd
Hi Leanne! I’m sorry to hear that, but good you liked it to start. I often keep mine for multiple days without it going watery, so I’m thinking it might be a difference in the ingredients we use, specifically the mayonnaise. I always use Hellman’s, if that helps. /Emmeline
Pam
I love everything about this sauce. Being an absolute nut for blue cheese I can think of a ton of ways I'll be able to use it.
Emmeline Kemperyd
Thank you Pam, glad you liked it! 😀
Cindy
This was so delicious. I made it today! It was approved by my entire family! I am adding it to the rotation! YUMMMM We LOVE blue cheese at this house!
Emmeline Kemperyd
Thank you Cindy wow I am so happy to hear that your family loved it!!
Jenn
I had no idea that making blue cheese sauce was so easy! It is so good, it's our new favorite and we put it on everything!
Emmeline Kemperyd
Same here!! So happy you liked it!
Sisley White
A must follow recipe for anyone who loves blue cheese. You will want it on everything
Emmeline Kemperyd
Definitely!! Thank you, Sisley!
Jessica Formicola
We absolutely love blue cheese in this house, so I can't wait to try this! Thanks for sharing!
Emmeline Kemperyd
Same here Jessica! Let me know how you like it! 😀
Beth Pierce
This looks so creamy and delicious! Can't wait to enjoy this on my salad for dinner tonight!
Emmeline Kemperyd
Oh now I'm jealous!!
Dannii
My husband loves blue cheese. I am going to have to try making this.
Emmeline Kemperyd
Such a good way to get a happy husband! 😉 Thanks for commenting!
Sapana
I love how simple and delicious this sauce is - tastes great with everything!
Emmeline Kemperyd
Thank you Sapana, it really does!
Taylor Kiser
This is a must make! Love blue cheese!
Emmeline Kemperyd
Right?! Same here!