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Universally Useful Blue Cheese Dressing

by . Featured in KITCHEN
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Introduction

If you like blue cheese — as I, swooningly, do — then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is. And you can make a fabulously retro US-steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dolloping each crunchy wedge with the dressing followed by a scattering of crisp-fried bacon crumbles. And it makes a fabulous sauce for leftover rare roast beef. It’s obviously divine with baked potatoes, too, and should you want just to eat as a dip with chips or crudités, please know that I fully support you in this!

For US cup measures, use the toggle at the top of the ingredients list.

If you like blue cheese — as I, swooningly, do — then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is. And you can make a fabulously retro US-steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dolloping each crunchy wedge with the dressing followed by a scattering of crisp-fried bacon crumbles. And it makes a fabulous sauce for leftover rare roast beef. It’s obviously divine with baked potatoes, too, and should you want just to eat as a dip with chips or crudités, please know that I fully support you in this!

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Blue Cheese Dressing
Photo by Lis Parsons

Ingredients

Makes: 250ml/1 cup

Metric Cups
  • 150 grams blue cheese (crumbled)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sauce (such as A1 or HP)
  • 75 millilitres buttermilk or runny plain yogurt
  • 45 millilitres full fat milk
  • 1 teaspoon raw apple cider vinegar (or good white wine vinegar)
  • 1½ cups blue cheese (crumbled)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sauce (such as A1 or HP)
  • ⅓ cup buttermilk or runny plain yogurt
  • 3 tablespoons whole milk
  • 1 teaspoon raw unfiltered apple cider vinegar (or good white wine vinegar)

Method

  1. Put the crumbled cheese into a bowl, add the Worcestershire sauce, brown sauce, buttermilk, milk and the vinegar and mix gently until well combined.
  2. Thin if necessary with a little iced water. Chill until needed.
  1. Put the crumbled cheese into a bowl, add the Worcestershire sauce, brown sauce, buttermilk, milk and the vinegar and mix gently until well combined.
  2. Thin if necessary with a little iced water. Chill until needed.

Additional Information

MAKE AHEAD:
The dressing will keep for 3–4 days in covered container in fridge — store in cold part of fridge rather than in the door.

MAKE AHEAD:
The dressing will keep for 3–4 days in covered container in fridge — store in cold part of fridge rather than in the door.

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What 1 Other has said

  • This is so easy and delicious. It turned an otherwise boring salad of tomatoes, leaves and sliced celery (only stuff I had to hand) into a salad of the gods. It is now going to become a staple in my fridge.

    Posted by siobhanv on 1st October 2023
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