Ingredients:

  • 1 cup full-fat Mayonnaise
  • 1/4 cup full-fat Sour Cream (or Crème Fraîche)
  • 4 oz Blue Cheese (Stilton, Roquefort, or Gorgonzola), divided
  • 2–4 Tbsp Heavy Whipping Cream (or unsweetened Almond Milk)
  • 1 tsp White Wine Vinegar
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Kosher Salt (adjust to taste)
  • 3/4 tsp freshly ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Onion Powder

Instructions:

  1. Crumble the 4 ounces (115g) of blue cheese by hand. Divide the crumbled cheese into two portions: 3 ounces (85g) for incorporation, and 1 ounce (30g) to stir in at the end for chunky texture.
  2. In a medium mixing bowl, combine the full-fat mayonnaise and the sour cream (or Crème Fraîche). Whisk until completely smooth.
  3. Add the white wine vinegar, fresh lemon juice, kosher salt, black pepper, garlic powder, and onion powder. Whisk vigorously for about 30 seconds to fully bloom the dried spices into the fat base.
  4. Add the larger portion of crumbled blue cheese (3 oz/85g) to the mixture. Switch to a rubber spatula and gently fold the cheese into the base. Do not over-mix.
  5. Slowly stream in the heavy whipping cream (or almond milk), starting with 2 tablespoons, until the desired thickness is reached. Use less for a thick dip and more for a pourable dressing.
  6. Gently fold in the remaining 1 ounce (30g) of blue cheese crumbles to ensure you have distinct, visible chunks in the final product.
  7. Taste the dressing and adjust salt, pepper, or lemon juice/vinegar as needed. Remember that the flavors will intensify during chilling.
  8. Transfer the dressing to an airtight container. Refrigerate for a minimum of 30 minutes, ideally 1-2 hours. Chilling is essential for flavor development and thickening.
  9. Give the dressing a final stir before serving alongside Buffalo wings or a wedge salad.