Delia Smith Blue Cheese Dressing Recipe

Delia Smith’s blue cheese dressing is made with crumbled Roquefort or Gorgonzola folded into soured cream, mayonnaise, garlic, mustard powder, and balsamic vinegar. Unlike American blue cheese dressing that uses buttermilk, Delia skips it for a thicker, chunkier result that takes 10 minutes and serves 4.

I always thought blue cheese was too strong for a salad dressing until I made this. Delia’s version from her Summer Collection balances the sharpness with soured cream and a squeeze of lemon, so it tastes rich without overwhelming whatever you put it on.

More Salad Recipes:

• Caesar Salad
• Coleslaw
• Rice Salad

Why This Blue Cheese Dressing Is Different

Most blue cheese dressings you buy in Tesco are thin and pourable, but Delia’s is thick enough to use as a blue cheese dip for crudites or buffalo wings, not just a cheese dressing for salad. The soured cream gives it body that buttermilk cannot.

I also use it as a blue cheese sauce drizzled over steak or stirred into baked potatoes. It works anywhere you want that sharp, salty hit without the cheese melting away.

Blue Cheese Dressing Ingredients

The Base:

• 1 large clove of garlic (or 2 small)
• 1 level teaspoon of Maldon sea salt
• 1 rounded teaspoon of mustard powder
• 1 tablespoon of lemon juice
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of light olive oil
• Freshly milled black pepper

The Creamy Part:

• 150ml soured cream
• 2 tablespoons of mayonnaise
• 2 spring onions (scallions), finely chopped
• 40g Roquefort or Gorgonzola, crumbled

How To Make Delia Smith Blue Cheese Dressing

1. Make the base: Crush the garlic and salt together in a pestle and mortar until smooth. Work in the mustard powder, then add the lemon juice, balsamic vinegar, olive oil, and pepper. Whisk until combined.
2. Add the cream: In a bowl, mix the soured cream and mayonnaise together until smooth. Pour the garlic base into the cream mixture and stir well.
3. Fold in the cheese: Crumble the Roquefort or Gorgonzola into the dressing. Stir gently so some chunks remain for texture.
4. Finish: Stir in the chopped spring onions. Taste and adjust the seasoning. Cover and refrigerate for at least 30 minutes before serving.

What To Use Blue Cheese Dressing On

The obvious one is a wedge salad: iceberg lettuce cut into quarters with the dressing spooned over the top. I also use it on baked potatoes, steak, and raw vegetable sticks as a dip.

It pairs well with anything that needs a sharp, creamy hit. Any of Delia’s other dressings are lighter if you want something less rich, but for a proper indulgent salad this is the one.

How Long Does Blue Cheese Dressing Keep?

Covered in the fridge, it keeps for up to 4 days. The flavour develops as it sits, so day two is actually better than day one.

Do not freeze it. The soured cream splits when thawed and the texture goes grainy.

Nutrition Facts

• Calories: 210 kcal
• Fat: 20g
• Carbohydrates: 2g
• Fibre: 0g
• Protein: 4g

Nutrition is estimated per serving based on 4 servings.

You Might Also Like:

• Potato Salad
• Greek Salad
• Fruit Salad