Name: Blue Cheese Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/2 cup crumbled blue cheese; 1/4 cup olive oil; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon honey or maple syrup; 1 small garlic clove, minced; 2 tablespoons water (optional, to thin); Salt and freshly ground black pepper, to taste

A tangy, creamy vinaigrette featuring bold blue cheese, perfect for drizzling over salads, grilled vegetables, or using as a dip for crudités. This simple dressing brings restaurant flavor to my kitchen in just minutes.

Ingredients

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

1/2 cup crumbled blue cheese

1/4 cup olive oil

1 tablespoon Dijon mustard

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon honey or maple syrup

2 tablespoons water (optional, to thin)

1 small garlic clove, minced

Salt and freshly ground black pepper, to taste

Directions

In a medium mixing bowl, I whisk together the vinegar, lemon juice, Dijon mustard, honey, and minced garlic until well combined.

I slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.

I fold in the crumbled blue cheese and stir to incorporate. For a smoother texture, I sometimes blend the dressing in a food processor or with an immersion blender.

Then I add water, 1 tablespoon at a time, if I want a thinner consistency.

I season to taste with salt and black pepper.

I store the vinaigrette in an airtight container in the refrigerator for up to 5 days and shake or stir well before each use.

Servings and timing

This recipe makes about 8 servings, with each serving being approximately 2 tablespoons. It takes 10 minutes of prep time and no cooking, making the total time just 10 minutes. Each serving has around 120 calories.

Variations

I sometimes swap the white wine vinegar for apple cider vinegar for a slightly fruitier tang.

When I want extra creaminess, I blend in a spoonful of Greek yogurt.

For a sharper bite, I use a stronger variety of blue cheese like Roquefort.

If I prefer it sweeter, I increase the honey or maple syrup slightly.

Fresh herbs like parsley, chives, or tarragon give the vinaigrette a fresh, bright note.

Storage/Reheating

I store the vinaigrette in a glass jar or airtight container in the refrigerator for up to 5 days. Since it may separate, I give it a good shake or stir before using. This dressing doesn’t need reheating since it’s served cold, but if I’ve blended it until smooth, it keeps a creamy consistency even after being chilled.

FAQs

Can I make this vinaigrette ahead of time?

Yes, I often prepare it up to 5 days in advance and keep it refrigerated.

What can I use instead of blue cheese?

If I’m not a fan of blue cheese, I sometimes use feta for a tangy twist or goat cheese for a milder, creamier option.

Can I make this vinaigrette vegan?

Yes, I use maple syrup instead of honey and choose a vegan blue cheese substitute to keep it fully plant-based.

Why did my vinaigrette separate?

Separation is natural in homemade dressings. I simply shake or whisk it again before using.

Can I use this as a dip?

Absolutely. I love serving it alongside raw vegetables, chicken wings, or even as a drizzle over baked potatoes.

Conclusion

This blue cheese vinaigrette is one of my favorite quick recipes because it transforms simple salads and vegetables into flavorful dishes in just minutes. I like how customizable it is, whether I want it bold and tangy, creamy and smooth, or slightly sweet. With just a few ingredients, I can enjoy a dressing that feels restaurant-worthy but is made right in my own kitchen.

Recipe: