Building blocks, Weeknight dinner
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Blue Cheese Dressing

Vinaigrette week* wraps up on DadCooksDinner with another favorite of mine, Blue Cheese Dressing. A salad with blue cheese dressing goes wonderfully with a nice, juicy steak. And, of course, it’s the traditional accompaniment with Chicken Wings (recipe here).
*And yes, I know it’s not Vinaigrette week any more. I made the classic Fencepost Error. I was thinking I needed five dressing recipes, one for each day of the week, but I forgot that the basic technique would take up one day. What really bothers me is that I’m a computer programmer, so I really should know better. I mean, I’m the kind of person who knows what you call that kind of mistake – you’d think I could remember not to make it!
Oh, well, you get a bonus dressing out of the deal, so I guess it’s not all bad.

Recipe: Blue Cheese Dressing

See the Vinaigrette Basic Technique (here) for an overview
*For a 10 oz bag romaine lettuce (about 3 quarts)
  • 2 tbsp White Wine Vinegar
  • pinch of salt
  • pinch of freshly ground black pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled blue cheese

Directions: Easy Way
1. Whisk to blend: Whisk all the ingredients in a small bowl until creamy.


Directions: With Finesse
1. Dissolve the salt in the vinegar: Whisk the salt, pepper and vinegar in a small bowl until the salt dissolves, usually about 10 seconds.

2. Add the oil: Add the olive oil and whisk until combined.

3. Add the mayonnaise: Add the mayonnaise and whisk until creamy.

4. Add the cheese: Add the crumbled blue cheese, and whisk to combine.

5. Serve: Just before serving, whisk the dressing again to combine. Toss the lettuce with the dressing, and serve.

*Less Cheese. This is a very chunky blue cheese dressing, because that’s how I prefer it. You could cut back to 1/4 cup of crumbled blue cheese and it would still taste great.Notes:
*Unlike some of the other vinaigrettes, this one is pretty forgiving in its ingredients. As long as you use decent vinegar and oil, and real mayonnaise (again, no miracle whip, please!), you’ll be fine.
*For the blue cheese – use Danish Blue cheese in the dressing. It’s less expensive, and gives you the blue cheese flavor you need. Please don’t use the good stuff, or I’ll cry. And, you’ll spend a lot of money.
*While I’m talking about ingredients, my favorite White Wine Vinegar is this one from Alessi. It also goes well in the balsamic vinaigrette (recipe) from last week, if you want a lighter dressing.

Inspired by:
Too many chicken wings to count. My recipe (here) was inspired by Steven Raichlen’s BBQ USA

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Filed under: Building blocks, Weeknight dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Anonymous says

    In the ‘Directions: With Finesse’ step 1, it says to: ‘Dissolve the salt in the vinegar: Whisk the salt, pepper and vinegar in a small bowl until the salt and sugar dissolve, usually about 10 seconds.’

    The ingredients list did not have sugar listed. I assume there is no sugar. Please confirm, as I’d like to try your recipe; it looks great.

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