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.

Course Dip, Dressing, Sauce

Cuisine North American

Diet Gluten Free, Vegetarian

Cook Time 5

Total Time 5

Servings people

Calories 245kcal

Author Emmeline Kemperyd

Cost $4

Ingredients

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

US Customary - Metric

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