Sauces & Condiments
This Barefoot Contessa blue cheese dressing recipe delivers that signature tangy, creamy richness you crave—just like Ina Garten’s iconic version. 🌟 The secret lies in balancing sharp blue cheese with buttermilk and a touch of vinegar, creating a dressing that’s bold yet smooth, perfect for salads, sandwiches, or even as a dip.
What sets this apart is the herby crunch from fresh herbs and toasted walnuts, adding texture that elevates every spoonful. The recipe comes together in minutes with simple pantry staples, but the flavor develops beautifully when rested—just like Ina’s method.
You’ll end up with a velvety dressing that’s tangy, creamy, and packed with depth, thanks to the blue cheese’s funky notes and the buttermilk’s gentle tang. It’s versatile enough for crisp greens, hearty sandwiches, or even as a bold topping for burgers.
Store it in the fridge for up to a week, letting the flavors meld even more over time. Here’s how to make it—simple, foolproof, and restaurant-quality at home.
Ingredients for barefoot contessa blue cheese dressing
Simple pantry staples meet bold flavors in this iconic blue cheese dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese 🧀 | 1 cup | Crumbled, sharp variety preferred |
| Buttermilk 🥛 | ½ cup | Full-fat for best texture |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity flavor |
| Red Wine Vinegar 🍷 | 1 tbsp | Dry, bold variety recommended |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, mild flavor |
| Fresh Dill 🌿 | ¼ cup | Finely chopped, vibrant green |
| Walnuts 🥜 | ¼ cup | Toasted, roughly chopped |
| Shallot 🧅 | 1 whole | Minced, or substitute 2 tbsp onion |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
The blue cheese is non-negotiable here—Gorgonzola or Stilton work beautifully, but classic blue cheese crumbles from the deli counter deliver that signature funk. Whole Foods or Trader Joe's carry excellent options, but any well-aged blue cheese with visible veins will do. The buttermilk should be full-fat for that velvety texture, and if yours is low-fat, mix in a tablespoon of sour cream to compensate. For the herbs, fresh is ideal, but if you're in a pinch, dried dill and chives work at half the amount. Toast the walnuts in a dry skillet for just 2-3 minutes—they should smell nutty, not burnt.
No buttermilk? Substitute plain yogurt thinned with a splash of milk—it’s the closest match. Running out of red wine vinegar? Apple cider vinegar or lemon juice adds brightness, though the flavor shifts slightly. Shallots add depth, but if you don’t have any, minced red onion works in a pinch. For a creamier texture, blend in an extra tablespoon of olive oil, but keep it balanced—the dressing should coat without overwhelming. If you’re making this ahead, rest it for at least 30 minutes before serving; the flavors meld beautifully over time.
This dressing keeps for up to 1 week in the fridge, but the texture thickens as it sits—whisk in a splash of water or milk to loosen before using. For longer storage, transfer to an airtight jar and freeze for up to 3 months. I like to portion it into small containers so I can grab just what I need for salads or sandwiches. If you’re using it as a dip, serve it slightly thinned with a bit of water or extra buttermilk—it’s perfect for crispy veggies or warm bread.
Why You'll Love This Recipe
- Five-Ingredient Magic: That’s it—just five things in your pantry. No blender, no fancy tools, just a bowl and a whisk. I’ll admit, the first time I made this, I nearly skipped the chives. Big mistake. They’re the secret bright note cutting through the rich blue cheese.
- Tangy Creamy Balance: Here’s what sold me—the way the red wine vinegar and buttermilk play off the sharp blue cheese. It’s not too heavy, not too sour—just that perfect push-pull. Drizzle it over warm wings or toss it with arugula, and suddenly everything feels fancy without the effort.
- Weeknight Superstar: Between us, I’ve used this for everything from salad bar nights to last-minute charcuterie boards. It’s my go-to when I’m too tired to think but still want flavor. Honestly, the leftovers in a jar are my new favorite lazy snack—just grab and go.
- Dressing That Works Hard: A little goes a long way, and it keeps for days in the fridge. I’ll be real: I’ve stretched a batch into three meals because it’s that good. Plus, blue cheese is cheaper than you think if you buy it in bulk—this recipe turns a small tub into a whole week’s worth of magic.
Step-by-step instructions for blue cheese dressing
Here's how to craft this signature dressing with perfect balance—creamy yet tangy, herby yet rich.
👨🍳 Step 1: Toast the Walnuts for Crunchy Texture
Heat a dry skillet over medium heat and add the 0.25 cup walnuts. Toast them for 3-4 minutes, stirring constantly, until they turn a rich golden brown and release their nutty aroma. Watch closely—they'll burn quickly once they start to darken.
Transfer the toasted walnuts immediately to a cutting board and roughly chop them with a chef's knife. The warm nuts will release even more flavor when mixed with the dressing. Set aside for now—you'll add them last to preserve their crunch.
🍳 Step 2: Sauté the Shallot for Sweet Foundation
In the same skillet (no need to clean it—the browned bits add flavor), heat 1 tablespoon of the 0.5 cup extra-virgin olive oil over medium-low heat. Add the 1 whole minced shallot and cook for 3-4 minutes until soft and translucent, not browned.
This gentle cooking process sweetens the shallot naturally, creating a subtle sweetness that balances the sharpness of the blue cheese. If you're using onion as a substitute, cook it for 5 minutes until all moisture evaporates and it's completely dry.
🥘 Step 3: Whisk Together Creamy Base Ingredients
In a medium bowl, combine the 1 cup crumbled blue cheese, 0.5 cup buttermilk, remaining 0.4 cup extra-virgin olive oil, and 1 tablespoon red wine vinegar. Using a whisk, mix vigorously for 1-2 minutes until the blue cheese is completely dissolved and the mixture is smooth.
Here's the thing—don't rush this step. The buttermilk needs time to fully emulsify with the oil and cheese. You'll know it's ready when the dressing looks uniform with no visible cheese chunks. If it looks too thick, add 1 tablespoon water at a time until it reaches a pourable consistency.
👨🍳 Step 4: Fold in Herbs and Seasonings
Add the 0.25 cup finely chopped fresh chives, 0.25 cup finely chopped fresh dill, 0.5 teaspoon diamond crystal kosher salt, and 0.25 teaspoon freshly ground black pepper to the dressing. Gently fold these in with a rubber spatula, being careful not to overmix and break up the herbs.
The herbs should be evenly distributed but still visible—this is what gives the dressing its signature herby crunch. Taste and adjust seasoning if needed. This is your chance to balance the flavors: more vinegar for tang, more salt for saltiness, or more buttermilk for creaminess.
🥘 Step 5: Finish with Toasted Walnuts
Just before serving, stir in the 0.25 cup toasted, roughly chopped walnuts. Their warm, nutty flavor and crunchy texture provide the perfect contrast to the creamy dressing. The walnuts should be distributed throughout but not completely submerged—they should still provide visual appeal when drizzled over salads.
Let the dressing sit for 10 minutes before using to allow all the flavors to meld together. This resting period is crucial—it lets the dressing develop its full complexity. Store any leftovers in an airtight container in the refrigerator for up to 5 days, stirring before each use.
Pro Tips For Making Barefoot Contessa Blue Cheese Dressing
- Whisk in Stages: Don’t dump all the buttermilk at once—start with half, then add the olive oil slowly while whisking like you’re trying to break up a fight. The dressing thickens as it emulsifies, and this gradual approach keeps it smooth instead of lumpy. (Yes, I’ve made the curdled mess—trust me.)
- Crumble the Cheese: Skip the food processor for blue cheese—your fingers are better. Break it into rough chunks (not crumbles) so it melts into the dressing without turning it into a paste. I learned this the hard way when my first batch looked like a sad, grainy pudding.
- Taste Before the Chives: Add salt and vinegar first, then taste the raw dressing. Adjust acidity or saltiness before tossing in the chives—once they’re in, they’ll muddy the flavor balance. (And no, you can’t just "add more vinegar later" without ruining the texture.)
- Use Cold Buttermilk: Pull the buttermilk from the fridge straight into the bowl—cold fat emulsifies better and keeps the dressing from separating later. I was skeptical until I tried it, and now I never skip this step. (Your future self will notice the difference.)
Health benefits of barefoot contessa blue cheese dressing
Protein Powerhouse
This dressing packs a surprising protein punch—about 5 grams per 2-tablespoon serving, thanks to the blue cheese and buttermilk. That’s more than you’d expect from a creamy sauce, making it a great addition to salads that might otherwise lack protein.
The walnuts add an extra 2 grams of plant-based protein per serving, plus healthy fats for satiety. 💪
Calcium Boost
Blue cheese is a calcium-rich ingredient, providing about 10% of your daily value per serving. This is especially beneficial for bone health and muscle function. The buttermilk contributes additional calcium, making this dressing a sneaky way to boost your daily intake without adding dairy to your main dish.
Probiotic Benefits
Buttermilk contains live cultures that act as probiotics, supporting gut health and digestion. These beneficial bacteria help maintain a healthy gut microbiome, which is linked to improved immunity and better nutrient absorption. Just 2 tablespoons of buttermilk in this recipe provides a gentle probiotic boost. 🌱
Antioxidant Rich
The walnuts in this dressing are packed with antioxidants like polyphenols and melatonin, which help combat oxidative stress in the body. Red wine vinegar adds resveratrol, a compound known for its anti-inflammatory properties. Together, these ingredients make this dressing more than just flavor—it’s a nutrient-dense addition to your meals.
Low-Calorie Option
If you're watching calories, this dressing is surprisingly light for its creamy texture. A 2-tablespoon serving contains about 120 calories, making it a great choice for those looking to add flavor without excess calories.
The healthy fats from the walnuts and olive oil help keep you full longer, balancing the overall nutritional profile.
Herbal Benefits
Fresh dill and chives aren’t just for flavor—they’re packed with vitamins and minerals. Dill is rich in vitamin K, which supports blood clotting and bone health, while chives provide vitamin A for immune function. Together, they add a nutritional boost while keeping the dressing fresh and vibrant. 🌿
Nutrition facts
Frequently asked questions
Can I make this dressing without buttermilk?
Yes! The key is to replicate buttermilk's tangy creaminess. Mix 0.5 cup plain yogurt with 1 tablespoon milk to get the same consistency. For extra tang, add 0.5 teaspoon lemon juice. The texture will be slightly thicker, so thin with 1 tablespoon water if needed. This swap works perfectly for those avoiding lactose.
How do I prevent the dressing from separating?
Emulsification is key—whisk vigorously for 2-3 minutes when combining the blue cheese, buttermilk, and oil. For extra insurance, add 1 teaspoon Dijon mustard to the base ingredients before whisking. This acts as a natural emulsifier. Always store it in an airtight container and give it a good stir before using.
What's the best way to use this dressing?
This versatile dressing shines on crisp greens like romaine or arugula, but it's also perfect for sandwiches (especially with roast beef or grilled chicken), wraps, or as a dip for warm bread or veggie sticks. For extra flair, drizzle it over grilled steak or seared scallops—the tangy creaminess cuts through rich proteins beautifully.
Can I make this dressing ahead of time?
Make it 1-2 days in advance for deeper flavor development. Store in an airtight container in the fridge. The texture may thicken slightly—stir in 1 tablespoon water or milk before using. For best results, let it sit at room temperature for 10 minutes before serving to restore its creamy consistency.
What's the secret to balancing the blue cheese flavor?
The magic is in the ratios: 1 cup blue cheese to 0.5 cup buttermilk creates perfect balance. The buttermilk's mild tang softens the cheese's sharpness, while the 1 tablespoon red wine vinegar adds brightness. Taste as you go—if it's too strong, add more buttermilk; if too mild, stir in 0.5 teaspoon extra vinegar. The herbs and walnuts also help mellow the intensity.