Why You’ll Love Blue Cheese Vinaigrette Recipe

This vinaigrette is the perfect blend of sharp, tangy, and savory. It’s quick to whip up, completely customizable, and versatile enough to drizzle over salads, grilled vegetables, or even steak. Unlike heavy creamy dressings, this version is bright and zesty while still offering that signature blue cheese bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blue cheese, crumbled
Olive oil or neutral oil
Red wine vinegar or white wine vinegar
Dijon mustard
Garlic, minced or grated
Honey or maple syrup (optional, to balance acidity)
Salt
Black pepper
Water (to thin, if needed)

Directions

In a mixing bowl or jar, whisk together vinegar, Dijon mustard, garlic, honey (if using), salt, and pepper.
Slowly drizzle in the olive oil while whisking constantly to emulsify.
Stir in crumbled blue cheese, mashing slightly to distribute flavor throughout the dressing.
If needed, thin the vinaigrette with a small amount of water until it reaches your desired consistency.
Taste and adjust seasoning as needed.
Store in the refrigerator until ready to use. Shake or stir before serving.

Servings and timing

Serves: 6–8 (as a dressing for salads)
Prep time: 10 minutes
Total time: 10 minutes

Variations

Creamier texture: Blend the vinaigrette in a food processor for a smoother finish.
Add herbs: Mix in fresh chives, parsley, or thyme for a more aromatic profile.
More tang: Use a splash of lemon juice or apple cider vinegar for added brightness.
Spicy version: Add a pinch of crushed red pepper or a dash of hot sauce.
Low-fat: Use less oil and substitute part of it with Greek yogurt.

Storage/Reheating

Refrigerate: Store in an airtight container or jar in the fridge for up to 5 days.
Shake well: The vinaigrette may separate as it sits; shake or whisk before each use.
Do not freeze: This dressing is best fresh and does not freeze well due to the cheese and emulsified oil.

FAQs

Can I use a different type of vinegar?

Yes, red wine, white wine, or apple cider vinegar all work well. Each brings a slightly different acidity level and flavor.

What kind of blue cheese is best?

Use a strong-flavored blue like Roquefort or Gorgonzola for maximum taste, or a milder one if you prefer a subtler flavor.

Can I make this vinaigrette vegan?

You can substitute the blue cheese with a vegan blue-style cheese and use maple syrup instead of honey.

Is this vinaigrette gluten-free?

Yes, as long as all ingredients used (especially mustard) are certified gluten-free.

How long does this vinaigrette last in the fridge?

It will keep for about 5 days, but always check for freshness before use.

Can I blend the vinaigrette for a smoother texture?

Yes, blending creates a creamy and cohesive texture that’s great for those who prefer less chunkiness.

What can I serve this dressing with?

It’s great on wedge salads, mixed greens, grilled vegetables, roasted beets, or even as a dip for wings.

Does this taste like creamy blue cheese dressing?

It has the same bold flavor, but with a lighter and tangier consistency typical of vinaigrettes.

Can I double the recipe?

Yes, just double all the ingredients and store any leftovers in the fridge in a sealed jar.

What oil should I use?

Extra virgin olive oil offers a robust flavor, while neutral oils like grapeseed or canola create a milder dressing.

Conclusion

Blue Cheese Vinaigrette is a flavorful, zesty, and easy-to-make dressing that brings gourmet taste to your everyday meals. Whether drizzled over a crisp salad or used as a sauce for grilled meats or vegetables, this dressing offers just the right balance of boldness and brightness. Once you try it homemade, you’ll never go back to store-bought.

Blue Cheese Vinaigrette

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This Blue Cheese Vinaigrette is a bold, tangy dressing made with crumbled blue cheese, vinegar, and olive oil. It’s the perfect topping for wedge salads, grilled meats, or roasted vegetables. Quick to mix up and full of flavor, this vinaigrette elevates any dish it touches.

Author: Emily
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 3/4 cup
Category: Salad Dressing, Condiment
Method: Whisking, Blending
Cuisine: American
Diet: Vegetarian

Ingredients

1/3 cup crumbled blue cheese
1/4 cup red wine vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
1 small clove garlic, minced or grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
Optional: 1 teaspoon honey or maple syrup for a touch of sweetness

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Instructions

In a bowl or jar, whisk together vinegar, Dijon mustard, garlic, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously to emulsify.
Stir or whisk in the crumbled blue cheese until just combined (or blend for a smoother texture).
Taste and adjust seasoning—add honey or maple syrup if desired for balance.
Store in a sealed jar in the refrigerator for up to 1 week. Shake well before each use.

Notes

For a smoother dressing, blend the vinaigrette in a blender or with an immersion blender.
Use gorgonzola or Roquefort for variation.
Great on wedge salads, steak salads, or as a marinade for grilled chicken.
Let sit at room temp 10 minutes before serving to loosen texture if chilled.