This Blue Cheese Vinaigrette makes my heart happy! This is my grandma’s recipe and it’s SO flavorful. You’re really going to love this!
But it’s not for the faint of heart. This tangy dressing with paprika, garlic, blue cheese and apple cider vinegar has a WOW taste that you won’t forget.
You can use this on top of your favorite mixture of salad greens and serve as a side dish or main course salad.
Because of all the bold flavors, this would be best when paired with simple chicken or pork dishes.
Originally posted January 23, 2013 | This post has been updated to include better images and step-by-step instructions for making this recipe perfectly every time.
My Grandmother’s Salad Dressing Recipe
This Blue Cheese Vinaigrette recipe is my favorite! Not only does it taste great (for some it is an acquired taste), but there are also family ties.
I only know this salad dressing as “Grandma’s Dressing.”
When you taste it, if you like it, you crave it. If you taste it and don’t like it, you never want it again. I’ll explain more about that in a minute.
The story goes that after my grandma tasted this vinaigrette with blue cheese at a neighbor’s house, decades ago, she asked for the recipe.
But they wouldn’t give it to her! So when they were making the dressing, my grandmother made sure to hang around and watch what they were doing very closely.
She went home and wrote down everything she could remember and then modified it to taste. Yup.
One of the many reasons I love my grandma. I’m so glad she stole this recipe.
Good food is meant to be shared, people! So I want to share this zingy Blue Cheese Vinaigrette dressing recipe with you.
How to Make Homemade Blue Cheese Vinaigrette
This Blue Cheese Vinaigrette Salad Dressing is a bit different from a traditional, creamy blue cheese dressing.
This has an oil and vinegar base and real blue cheese crumbles, which I love!
Blue cheese is a strong flavor and it isn’t for everyone. But if you are a fan, you’ll love the strong flavor from this delicious vinaigrette.
Scroll to the bottom for full measurements and instructions in the printable recipe card!
- garlic cloves
- dry mustard
- apple cider vinegar
- vegetable oil
- blue cheese
There are a few things you should know about this dressing. It’s super bold. It’s a lot of in-your-face flavor from the garlic and blue cheese. And vinegar. And mustard and paprika.
Everything used in this recipe is flavorful on it’s own! My husband hates this. And a little goes along way.
But I love this dressing so much! I’m the only person in my immediate family that eats it. And that’s fine. It’s that good.
What type of blue cheese do I use for vinaigrette
You can buy pre-crumbled blue cheese but I find that the flavor can sometimes be off. The cheese also tends to be really dry which doesn’t mix well.
I prefer to buy a decent quality wedge (you know, from the fancy cheese section of the store). And then chop it up myself.
You can also buy Roquefort if you see it. It’s usually a little bit creamy in flavor than standard blue cheese.
This Blue Cheese Vinaigrette Dressing Recipe is a flavor explosion and it’s made a bit different than typical dressing recipes.
We’ve always made this recipe in a large canning jar. It makes it super easy to shake everything together and pop it right in the fridge.
1. Make a Paste
My family has always used a mortar and pestle for making this salad dressing. But I never unpacked mine after my move 7 years ago…
Here’s a video that further explains making the garlic paste I showed you above.
2. Put the garlic paste into the mason jar
When you make it on the parchment paper it is really easy to use the side of the knife to slide it right into the jar.
2. Add your spices
Next, add your spices to the jar.
The recipe uses dry mustard and paprika. While I do use paprika fairly regularly (I like to sprinkle it on before roasting veggies), I hardly ever use dry mustard.
If you think you want to make this recipe, be sure to double check that you have these things.
So often, I am midway through a recipe and realize I don’t have what I need. You would think I would learn from that mistake…
3. Add Oil and Vinegar
Add two tablespoons each of oil and apple cider vinegar to the other ingredients right in the jar.
This helps distribute all the flavors by giving it a little bit of moisture. It helps when you mix everything up later in the process.
5. Crumble the Blue Cheese
If you aren’t a blue cheese fan, you aren’t going to like this Blue Cheese Vinaigrette.
There’s a time and a place for stinky blue cheese and this is it!
This recipe calls for lots of it. But you don’t want huge chunks.
Use a butter knife to chop it up then add it to the jar. You want small pieces so some melt into the oil and make it the tiniest bit creamy.
And I like blue cheese, but huge blue cheese chunks have never been my thing.
6. Add the rest of the oil and vinegar and shake it
Add the rest of the oil and vinegar to the mason jar and shake the crap out of it.
Leave the jar out on the counter for 30 minutes to 2 hours, at room temperature.
This allows the cheese to break down in the vinegar a little and for all the flavors to start to marry.
Then either dress a salad with your homemade blue cheese vinaigrette dressing or put in the fridge until you’re ready to use it.
7. Serve the Blue Cheese Vinaigrette Dressing
We have always served this Blue Cheese Vinaigrette dressing over romaine but feel free to choose what lettuce you like best.
Because this has so much flavor on it’s own, you may want to choose a lettuce with a more mild flavor.
Iceberg is great. Butter lettuce would be tasty. Romaine is perfect.
Kale might have too much flavor. And you’re probably sick of kale anyway.
This unique side salad is best when tossed in a big bowl right before serving.
This is pungent stuff, you guys. You don’t a pool of this at the bottom of your bowl.
This is a bold choice to serve when having company. I always have another dressing option available as well. But for those of use who love blue cheese, this dressing is a dream!
How to store this Blue Cheese Dressing recipe
You will have leftovers which will keep fine in the fridge, in a closed jar, for several days.
But I warn you, it becomes even zingier with each day that passes. But it is SO good!
Just be aware. This dressing, by day 3, might be too much for some to handle.
And you may feel like you’re growing chest hair. But in my opinion it’s totally worth it!
Dear Grandma, thank you for being sneaky and stealing this recipe from your neighbor.
I have had daydreams of opening my own restaurant and this is the house dressing.
But that ain’t happening so you’ll have to make it for yourself. Enjoy!
More salad recipes
- Beet and Goat Cheese Arugula Salad – This salad is a great one to make for lunch with girlfriends!
- Glass Noodle Salad – This unique salad has tons of flavor and a spicy kick!
- Peach Arugula Salad with Burrata – This is one of my go-to, no-cook meals all summer long.
- Prosecco Vinaigrette and Kale Salad – This simple dressing recipe feels fancy
Printable Blue Cheese Vinaigrette Recipe
Blue Cheese Vinaigrette Salad Dressing Recipe aka Grandma’s Salad Dressing
- 4 medium cloves garlic minced
- 2 tsp salt
- 1/4 tsp dry mustard
- 1/2 tsp paprika
- 3/4 cup + 2 tsp apple cider vinegar
- 1 cup + 2 tsp vegetable oil
- 1 wedge blue cheese or approximately 3 TBSP blue cheese crumbles
- Crush garlic on to a piece of waxed paper.
- Add salt and create a paste by crushing together with the side of a large knife.
- Add garlic paste to a large Mason jar.
- To the jar, add paprika, dry mustard and 2 tsp each of the oil and apple cider vinegar.
- Put on the lid and mix well.
- Cut up blue cheese wedge (or blue cheese crumbles) and add to the Mason jar.
- Add remaining oil and vinegar.
- Shake well.
- Allow salad dressing to remain at room temperature for anywhere from 30 minutes to 2 hours, before putting it in the fridge.
- Serve on romaine salad.
If you are a blue cheese fan, I know you’ll love this recipe for Blue Cheese Vinaigrette.
If I were you, I’d totally make this my signature salad dressing recipe whenever I have company over.