This classic blue cheese saucecomes together in under 5 minuteswith just 6 ingredients, without both boiling and buttermilk. Loaded with blue cheese flavorit's perfect with salad, meat, and anything "Buffalo" flavored.
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.
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