Sauces & Condiments
This Barefoot Contessa blue cheese dressing recipe delivers that signature tangy crunch with toasted walnuts and honey—perfect for elevating salads, dips, or as a bold topping. The secret lies in balancing sharp blue cheese with creamy buttermilk and a touch of honey for depth, while the walnuts add satisfying texture.
I developed this version after years of testing, ensuring it emulsifies smoothly without breaking, even when tossed with hearty greens or crunchy vegetables.
The beauty of this dressing is its versatility—it works as a dip for raw vegetables, a bold salad companion, or even a finishing sauce for grilled meats. The walnuts toast up in just 5 minutes, releasing their nutty aroma, while the honey mellows the blue cheese’s sharpness.
What makes it stand out is the perfect balance: tangy, creamy, and just sweet enough to make it irresistible. No special equipment is needed, just a whisk and a few simple ingredients.
By the time you're done, you'll have a dressing that's richer and more complex than anything store-bought. The buttermilk keeps it light yet creamy, while the blue cheese provides that signature funk.
The walnuts add a satisfying crunch that holds up even after sitting for a while. It's the kind of dressing that transforms a simple salad into something restaurant-worthy.
Use it immediately or store it in the fridge for up to a week—it tastes even better as the flavors meld. Pair it with arugula salads, grilled chicken, or even as a dip for warm bread. Here's how to make it perfectly every time.
Ingredients for barefoot contessa blue cheese dressing
Nine simple ingredients transform into a creamy, tangy dressing that’s restaurant-worthy.
| Ingredient | Amount | Notes |
|---|---|---|
| Blue Cheese Crumbles 🧀 | 1 cup | Sharp variety like Gorgonzola or Stilton |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Toasted Walnuts 🥜 | ½ cup | Lightly browned, chopped |
| Honey 🍯 | 2 tbsp | Wildflower or clover preferred |
| Dijon Mustard 🌶️ | 1 tbsp | For emulsification |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens the dressing |
| Garlic Cloves 🧄 | 1 clove | Minced for subtle flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Plain Greek Yogurt 🥛 | ¼ cup | Adds extra creaminess |
The blue cheese is the star—Gorgonzola or Stilton has that perfect tangy bite. Grab it from the deli counter (pre-crumbled gets clumpy) or buy a wedge and crumble it yourself. Trader Joe’s has a great selection if you want to splurge. For the walnuts, toast them in a dry pan for 3-4 minutes until fragrant—that nutty aroma makes all the difference. The buttermilk should be full-fat; low-fat won’t give you that rich, creamy texture. And the honey? Wildflower or clover adds depth that plain old grocery-store honey can’t match.
No buttermilk? Substitute plain yogurt with 1 tbsp lemon juice added. Skip the honey? A splash of maple syrup or agave works in a pinch, though it won’t be quite the same. The Greek yogurt is optional but worth it for extra creaminess—if you’re out, just use more buttermilk. For the garlic, fresh is best, but garlic powder at half the amount gets you close. The Dijon mustard is non-negotiable—it’s what helps the dressing emulsify smoothly. If you’re short on time, pre-toasted walnuts from the bulk section save you 5 minutes of work.
This dressing keeps beautifully—up to 1 week in the fridge, sealed tight. The flavors actually get better as they meld, so make extra. Store it in a glass jar to preserve the texture, and give it a quick whisk before using. It’s perfect for salads, dips, or even drizzled over grilled meats. If it separates, just whisk it back together—no need to toss it. The walnuts stay crunchy for days, so you won’t lose that satisfying bite.
Why You'll Love This Recipe
- No-Fuss Magic: I swear by this dressing because it’s the kind of recipe that forgives mistakes—just toss in the buttermilk, olive oil, and blue cheese crumbles, then pulse until it’s almost smooth. The walnuts add that satisfying crunch without requiring chopping (I buy them pre-toasted to save even more time).
- Tangy-Sweet Balance: That honey-buttermilk combo? It’s what makes this dressing dangerously good—creamy with a sharp tang that cuts through rich flavors. The blue cheese crumbles melt into little salty bursts, and the walnuts tie it all together with a nutty finish that’s weirdly addictive.
- Salad Sidekick: Honestly, this dressing works on everything—toss it with greens for a restaurant-worthy salad, drizzle it over roasted veggies, or even use it as a dip for crispy chicken. It’s my go-to for potlucks because it’s always a crowd-pleaser, and no one ever guesses how easy it is to make.
- Makes Leftovers Worth It: Between us, I always double the batch because it keeps in the fridge for a week without losing its creamy texture. The olive oil and honey preserve it better than store-bought versions, and I’ve used it to jazz up takeout or turn a sad lunch into something special—no extra effort, just pure flavor.
Step-by-step instructions for tangy blue cheese dressing
Here's how to make this creamy, crunchy dressing that's perfect for salads or dipping.
Combine Wet Ingredients for Smooth Base
In a medium bowl, whisk together the 0.5 cup buttermilk, 0.5 cup extra-virgin olive oil, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, and 1 minced garlic clove. This mixture should look like a thick, pale yellow emulsion. I like to use a fork first to break up the honey and mustard, then switch to a whisk for about 30 seconds to fully incorporate the olive oil.
Here's the thing—don't rush this step. The buttermilk needs time to fully blend with the oil, creating that signature creamy texture. If it looks slightly separated at first, that's okay. We'll fix it in the next step. The lemon juice and honey work together to brighten the sharp blue cheese flavor while keeping it balanced.
Fold in Blue Cheese and Yogurt
Add the 1 cup blue cheese crumbles and 0.25 cup plain Greek yogurt to the wet mixture. Using a silicone spatula, gently fold everything together until fully combined. You'll notice the dressing thicken as the blue cheese melts into the mixture. This is where the magic happens—the sharpness of the blue cheese starts to mellow out while still delivering that signature tang.
I press down on the spatula as I fold to ensure the blue cheese crumbles break up completely. If the dressing looks too thick, add 1-2 teaspoons of buttermilk to loosen it. The goal is a smooth, spreadable consistency that won't be watery but still coats well. The Greek yogurt adds extra creaminess without overpowering the blue cheese flavor.
Season and Finish with Toasted Walnuts
Season the dressing with 0.5 tsp salt and 0.25 tsp black pepper, then fold in the 0.5 cup toasted walnuts. Taste and adjust the seasoning if needed—I usually find the blue cheese needs a little more salt to balance the sweetness from the honey. The walnuts add a satisfying crunch that contrasts beautifully with the creamy texture.
Let the dressing sit at room temperature for 10 minutes before serving. This resting time allows all the flavors to meld together perfectly. Give it a final taste—it should be tangy from the blue cheese, slightly sweet from the honey, with a nice crunch from the walnuts. If it's too thick after resting, thin it with a splash of buttermilk or olive oil until it reaches your desired consistency.
Serve and Store Properly
Transfer the dressing to a clean jar or container with a tight-sealing lid. This dressing keeps well in the refrigerator for up to 5 days, making it perfect for meal prep. When ready to use, give it a good stir—especially if you've stored it for a few days—as the ingredients may separate slightly.
Serve immediately over your favorite greens or as a dip for crusty bread. The contrast of the creamy dressing with crisp vegetables or warm bread is what makes this recipe so satisfying. Real talk: this dressing is so good, you might want to make extra for sandwiches or even as a topping for baked potatoes.
Pro Tips For Making Barefoot Contessa Blue Cheese Dressing
- Whisk Slowly First: The Barefoot Contessa recipe calls for blending buttermilk and olive oil first, but I learned the hard way—if you dump everything in and go full speed, you’ll end up with a lumpy mess. Start with a slow, steady whisk (or low-speed blender) until the buttermilk and oil emulsify into a smooth, creamy base. Only then add the blue cheese and honey, or you’ll regret it.
- Toast Walnuts Right: Those walnuts should be golden-brown, not pale or burnt. I used to toss them in a dry pan until they smelled nutty—about 3-4 minutes on medium heat, shaking the pan often. Skip the oven; it’s easier to watch and control. Over-toasted walnuts taste bitter, and under-toasted ones just disappear in the dressing.
- Measure Honey Precisely: The Barefoot Contessa recipe often uses honey as a sweetener, but a little goes a long way. If you’re using a thick, viscous honey (like buckwheat), measure it by weight—1 tablespoon is not the same as 1 tablespoon of clover honey. Too much honey can overpower the tangy blue cheese; too little leaves the dressing flat.
- Strain the Blue Cheese: Blue cheese crumbles can get gritty, and nothing ruins a smooth dressing like a mouthful of texture. After blending, press the mixture through a fine-mesh sieve or cheesecloth to catch any stray bits. It’s a tiny effort that makes the dressing silky—trust me, your first bite will tell you why.
Best sauces and condiments for this recipe
Salad Elevation
This dressing transforms simple salads into restaurant-worthy dishes. Toss it with arugula, romaine, or mixed greens for an instant upgrade. I love pairing it with grilled chicken or steak strips and adding crispy bacon bits for extra texture.
The honey and walnuts complement the sharpness beautifully, while the olive oil keeps everything luscious. 🥗
Dip Perfection
Use this as a bold dip for raw veggies like carrots, celery, and bell peppers. The walnuts stay crunchy, and the blue cheese adds depth that store-bought dressings can't match.
For extra flair, serve with warm pita chips or toasted baguette slices. The contrast of creamy dressing with crispy bread is pure magic.
Grilled Meat Topping
Drizzle this over seared steaks, grilled pork chops, or even roasted potatoes for a tangy, creamy finish. The honey balances the richness of meat, while the walnuts add crunch. I often use it on smoked brisket—it cuts through the fat beautifully. Just
Sandwich Spread
Spread a thin layer on turkey or roast beef sandwiches instead of mayo. The blue cheese adds a sophisticated touch, while the honey keeps it from being too heavy. I love it on sourdough or ciabatta with arugula and prosciutto. It's a game-changer for lunchbox meals too!
Breakfast Boost
Yes, really! Drizzle this over avocado toast, scrambled eggs, or even pancakes. The tangy flavor wakes up bland breakfasts instantly. For extra indulgence, top with crumbled bacon and a sprinkle of red pepper flakes. It's become my go-to for weekend brunch.
Storage Secrets
Store leftovers in an airtight glass jar for up to 5 days—the flavors deepen over time. If it separates, just whisk it back together before using. For longer storage, freeze in ice cube trays and thaw as needed. The walnuts stay crunchy, so no texture loss here. 💫
Nutrition facts
Frequently asked questions
Can I make this blue cheese dressing without walnuts?
If you're avoiding nuts or just prefer a smoother texture, simply omit the walnuts. The dressing will still be creamy and delicious—just swap them for 1/4 cup toasted pecans or sunflower seeds for crunch, or skip them entirely for a velvety finish. The honey and blue cheese will still shine through beautifully.
Why did my dressing separate? How do I fix it?
Separation happens when the oil and buttermilk don't fully emulsify. Just whisk vigorously for 30-60 seconds—the Dijon mustard acts as a natural emulsifier. If it still looks thick, add 1 teaspoon of buttermilk or olive oil at a time until smooth. The good news? This dressing is forgiving—just whisk before serving!
What’s the best blue cheese for this recipe?
Look for a sharp, crumbly variety like Gorgonzola, Stilton, or Roquefort—these have the best tang. Avoid soft or creamy blue cheeses like Brie-style, as they won’t crumble well. Pro tip: Buy a wedge and crumble it yourself for the freshest texture.
Can I make this dressing dairy-free?
Yes! Swap the buttermilk for unsweetened almond milk + 1 tbsp lemon juice and use dairy-free Greek yogurt. For the blue cheese, try vegan blue cheese crumbles (brands like Violife make great versions). The texture will be lighter, but the tangy flavor stays intact.
How spicy should this dressing be?
This recipe is mild but tangy—no heat! If you love spice, add 1/4 tsp cayenne or red pepper flakes when folding in the walnuts. For a smoky twist, swap 1/2 tsp smoked paprika for the regular black pepper. Adjust to taste, but remember: the blue cheese’s sharpness is the star!