Easy Homemade Gorgonzola Blue Cheese Dressing Recipe (Video)

This homemade Gorgonzola dressing is a super versatile blue cheese dressing, which I use in my various kitchens on a daily basis as a professional chef.

It's easy to make even for beginner cooks. I can simply give them the recipe, and they will all produce the same delicious Gorgonzola dressing, every time.

The mild, creamy, slightly tangy taste goes well with a wide variety of dishes. I use it on everything from vegetables like steamed broccoli, green salad, and as a delicious sauce for homemade pasta or chicken kiev.

It can also be made in large amounts and frozen for future use, which makes it perfect for meal prepping or having something versatile and tasty for a rainy day.

And the best part is, it's also keto-friendly and gluten-free.

Jump to:

• What's the difference between Gorgonzola and blue cheese?
• Ingredients
• Instructions
• Video
• Tips for success
• Variations
• Serving suggestions
• Storage instructions
• Frequently asked questions
• Useful equipment
• Related recipes
• Recipe
• Comments

What's the difference between Gorgonzola and blue cheese?

Blue cheese comes in many varieties. The French have Roquefort. The English have Stilton. The Spanish have Cabrales, and the Italians have Gorgonzola.

All blue cheese is basically just an aged milk product that's been cultured with penicillium mold. Some strains and ways of producing the cheese will lead to different tastes.

For instance, Gorgonzola. My favourite blue cheese, comes in two different forms. Creamy and sharp.

So, while all Gorgonzola is blue cheese, it's important to note that not all blue cheese is Gorgonzola.

Ingredients

• Blue Cheese - I prefer using creamy blue cheese like Gorgonzola dolce. Usually, it will say dolce (creamy) or picante (sharp) on the packaging.
• Mustard - Smooth Dijon mustard. Do not use American or English mustard.
• Olive Oil - We'll use fresh, grassy, not too-bitter olive oil.
• Oils - To smooth out the olive oil and avoid bitter notes, we add a touch of neutral oil. Like rapeseed or sunflower.
• Vinegar - I use a combination of vinegar and lemon juice for acidity. White wine or apple cider vinegar works best, as it's mild in flavour and acidity.
• Baked Garlic - Baked garlic introduces a sweet, delicious umami complexity not found in your everyday recipes.
• Lemon Juice - Lemon juice lifts the dressing by balancing the creaminess and mellowing the vinegar.
• Lemon Zest - To further boost the freshness and give it a little background lemony fragrance, we add the zest of one whole lemon.
• Salt and Pepper - Depending on the sharpness and saltiness of the cheese, you can adjust the seasoning with salt and freshly ground black pepper. As a chef, I always recommend seasoning to taste, even when measurements are given.

Remember, a delicious dressing like this is all about balance, so feel free to tweak the ingredients according to your taste.

Instructions

Making a creamy blue cheese dressing at home is as easy as getting it all in a blender and blending until smooth.

1. Prepare the Roasted Garlic: The process is just like the one we used in our Rosemary Dressing recipe. Simply wrap a whole head of garlic in foil and roast in the oven at 180 °C or 356 °F for 15 minutes. Once it's cooked, let it cool down and squeeze the soft, roasted garlic into your blender.
2. Blend the Ingredients: Add the crumbled blue cheese, oils, mustard, vinegar, and lemon juice into the blender with the roasted garlic. Blend all the ingredients together until you achieve a smooth texture.
3. Adjust Consistency: If your dressing is too thick, add a touch of water and blend again until you reach the desired consistency.
4. Result: Season to taste with a bit of salt and pepper if needed. Use it straight away, or store it in the fridge for later.

You've just crafted a restaurant-quality Creamy Blue Cheese Dressing at home, ready to flavour your salads, veggies, sandwiches, and best of all, chicken wings.

Video

Tips for success

• Pick a creamy blue cheese like Gorgonzola Dolce instead of a sharp peppery blue cheese like Stilton.
• Only use smooth Dijon mustard instead of other varieties.
• Depending on the cheese used, make sure to check the consistency and taste. If needed, adjust with a bit of water or season to taste.

Variations

• Chunky blue cheese dip - Instead of blending in a blender, you whisk it in a bowl or pulse it in short bursts so that it stays chunky instead of blending to a smooth sauce.
• Buttermilk - You can add a touch of buttermilk, especially if the blue cheese you are using is not very creamy and mild in flavour.
• Yoghurt - If you want that extra bit of tang and maybe introduce some healthy Lacto bacteria. Add a dollop or two of natural yoghurt. It will also soften the blue cheese flavour.

Serving suggestions

Apart from being the perfect blue cheese dip for wings. You can serve it with bacon-wrapped pork loin, a juicy rib eye steak, or steamed broccoli.

It can also double up as a blue cheese dip served with homemade nachos and vegetable crudités.

It's the perfect dressing for a pear salad with roasted walnuts or use on this roasted pumpkin salad, or simply boiled beets.

Storage instructions

Once made, you should store it in the fridge.

I use vacuum bags or sealable glass jars. This way it will keep fresh for longer.

It can also be frozen if you don't plan on using it soon.

Frequently asked questions

Useful equipment

Related recipes

• Pomegranate dressing
• Caesar dressing
• Rosemary Vinaigrette With Lemon And Dijon (Video)
• Honey Lemon Vinaigrette Dressing

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