This Chart House Blue Cheese Dressing recipe tastes so similar to the restaurant’s dressing that no one will know the difference. It’s creamy, tangy, and loaded with chunks of blue cheese.
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One of the benefits of making a homemade salad dressing is knowing what ingredients are going into it. You can make the best blue cheese dressing at home! This means that you get to control the quality of your salad dressing. This rich and tangy homemade blue cheese dressing recipe tastes so similar to the Chart House dressing that no one will know the difference.
Chart House Bleu Cheese Dressing
The Chart House is unique because it believes that not only should your food be great, but you should also dine with a great view! This upscale chain boasts twenty-five restaurants in showcase locations. They overlook both the Atlantic and the Pacific and some other scenic spots in between.
Blue Cheese vs. Gorgonzola
You might be wondering about the difference between blue cheese and gorgonzola. Blue cheese is a range of cheeses that have stripes or spots of the mold Penicillium. Gorgonzola is one particular type of blue cheese that is produced in Northern Italy. While both blue cheese and gorgonzola are extensively used in cooking, gorgonzola has a unique taste and appearance.
- If you find the idea of moldy cheese troubling, know that this particular mold makes delicious cheese, is safe for eating, and may even be good for your health.
Is blue cheese dressing just ranch with blue cheese?
No, it is a different type of salad dressing. Ranch dressing contains many herbs in it, and it has a pleasantly mild flavor. Ranch salad dressing typically contains buttermilk, dill, parsley, chives, and onion powder.
Are Roquefort salad dressing and blue cheese salad dressing the same?
Roquefort is a type of blue cheese, Roquefort is made differently than blue cheese. Roquefort is usually not pasteurized and is made with Sheeps’ milk. When the mold is introduced to the cheese, Roquefort is made with a specific type of bacteria called Penicillium Roquefort, and it does typically have a stronger flavor than most blue cheeses.
What type of blue cheese should you use?
First off, let’s be clear that homemade salad dressing tastes amazing, and no matter what you choose you will create a better than the bottled variety of salad dressing. Here are some common types I suggest using. My personal favorite is Danish blue cheese.
- Roquefort – this has a stronger flavor than Gorgonzola. It is very popular to enjoy on a cheese plate, this makes a good salad dressing if you want a dressing that has some tang.
- Stilton – this has a stronger flavor than Gorgonzola. It has a strong smell and taste. This can make your salad dressing smell off, I would not recommend using this if you are going to store your salad dressing for more than one or two days.
- Gorgonzola – this is made from unskimmed cows milk. It is soft, crumpy, and has sharper flavor than Danish blue cheese.
- Danish – this is a milder blue cheese that is made with full fat cow’s milk. It is semi soft, and a good choice for salad dressing.
- Amish – made from cows milk, this has a mild and well-balanced flavor. If you can find it, I find it a good choice for salad dressing.
- American – one popular variety is Maytag blue cheese. It is made with homgonized milk. It has a well balanced flavor, and is also excellent for salad dressing making.
Homemade blue cheese salad dressing ingredients
Homemade is so much better than store-bought because it is made with simple ingredients:
- Blue Cheese – Maytag, and other blue cheeses made in the USA are perfect for this recipe, they are creamy, and have the right armount of sharpness.
- Sour cream – makes the dressing creamly
- Mayonnaise – if you have access to Duke’s mayonnaise, it packs a lot of flavor, my second favorite is Hellman’s or Best Foods (depends on where you live.)
- Dry mustard – gives the dressing some edge
- Garlic powder – garlic powder is dried ground up garlic, so it gives flavor without salt
- Worcestershire sauce – the secret ingredient of many recipes, it adds the perfect punch of flavor.
- Salt and pepper – add to your personal preference
How to Make Blue Cheese Dressing
- Place sour cream, mustard, pepper, salt, garlic powder, and Worcestershire in a small bowl and blend with a mixer for 2 minutes at low speed.
- Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed.
- By hand, crumble the cheese into the mixture. Blend at low speed no more than 4 minutes.
- Refrigerate 24 hours before serving.
Watch the video in the recipe below to see how easy it is to make Chart House Blue Cheese Dressing.
Blue cheese dressing is great for salads, wings, and as a dip. It’s especially delicious on a classic wedge salad.
How to serve homemade blue cheese dressing
Blue cheese dressing is great for salads, wings, and as a dip. It’s especially delicious on a classic wedge salad. This copycat blue cheese dressing recipe is made with the basic ingredients of sour cream, mustard, Worcestershire Sauce, mayonnaise, and Danish blue cheese.
How to store homemade blue cheese salad dressing
Be sure to store this salad dressing in the refrigerator in an airtight container. It will last for up to two weeks when stored properly.
Love the food at Chart House? Try these copycat recipes
Use Chart House Blue Cheese Dressing with these wings
- Pluckers Wings
- Fried Chicken Hot Wings
- Best Grilled Wings Recipe
- Easy Boneless Wings
- Hot Wings and Things
- Parmesan Wing Recipe
More Homemade Salad Dressing Recipes
- Applebee’s Oriental Chicken Salad Dressing Recipe
- Olive Garden Salad and Dressing Recipe
- Best Japanese Salad Dressing
- Outback Honey Mustard Restaurant Dressing
Blue Cheese Dressing
- 3/4 cup Sour Cream
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt (Scant)
- 1/3 teaspoon Garlic Powder
- 1 teaspoon Worcestershire Sauce
- 1 1/2 cups Mayonnaise
- 4 ounces Danish blue cheese crumbled
- In a mixer bowl, blend the sour cream, mustard, Worcestershire Sauce, salt, pepper, and garlic powder for 2 minutes at low speed.
- Add the mayonnaise. Blend for 1/2 minute at low speed and 2 minutes at medium speed.
- Using your hand, crumble the cheese into the mixture. Blend at low speed for no longer than 4 minutes. For a chunky salad dressing, reserve some of the blue cheese crumbles to stir in after blending.
- Refrigerate for 24 hours before using.