Easy Blue Cheese Sauce
This classic blue cheese sauce comes together in under 5 minutes with just 6 ingredients, without both boiling and buttermilk. Loaded with blue cheese flavor it's perfect with salad, meat, and anything "Buffalo" flavored.
Servings 4 people
Calories 245kcal
Cost $4
Ingredients
- 1 cup crumbled blue cheese*
- ½ cup sour cream
- 1 cup mayonnaise*
- 1 tablespoon fresh lemon juice or according to taste
- ½ teaspoon salt or 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, salt and fresh ground black pepper. Mix again, then check the consistency and taste, and adjust if necessary.1 tablespoon fresh lemon juice, ½ teaspoon salt, ½ teaspoon fresh ground black pepper
- If you can - refrigerate for at least 30 minutes before serving.
Video
Notes
Ingredient Notes & Substitutions
- Blue cheese - a cheaper kind, like a generic "blue cheese", is fine. If you want to use a "fancier" blue cheese, Stilton, Roquefort and Danish blue cheese are better options than Gorgonzola. Some blue cheeses are not vegetarian.
- Mayonnaise - use a store bought kind, it's not worth it to make your own for this. I like Hellman's mayonnaise*.
- Fresh lemon juice can be substituted for a bottled kind, but the fresh one gives a better taste.
Tips & tricks
- If you don't have a food processor you can use a handheld immersion blender or mash it together with a fork
- Add half the seasoning (lemon juice, salt, pepper) first, taste test, and then add more as needed
- Refrigerate for at least 30 minutes before serving for the best result
- To make the sauce thinner (for example, for a dressing), add a dash of milk
- To make the sauce thicker (for example, for a dip) use less sour cream
- For a chunkier sauce mash it together with a fork instead of making it in the food processor
- The sauce will thicken as it sits, so the consistency after chilling is thicker than that just after mixing it together
- Make a double batch - or a triple batch! - just adjust the amounts in the recipe card below
- Make ahead: This sauce tastes even better 1-2 days after it's made
- Store leftovers in the fridge in an airtight container for up to 5 days
Nutrition
Calories: 245kcal | Carbohydrates: 2g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 826mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 1mg