Yield: 2 Cups | Total Time: 15 Minutes
I first made this recipe seven years ago. Then I lost the little piece of paper I had printed it on.
I never did forget about this blue cheese recipe, though. You know when something is so good that it sticks in your head forever? For me, that was this homemade blue cheese dressing with yogurt.
You can imagine my excitement when I found this recipe last month while going through some old files on my computer. I had saved it somewhere after all!
When emulsifying the egg yolk and olive oil, use your stand mixer at the highest speed to whisk the egg while drizzling in the olive oil at the slowest pace. It is the only way to get the creamiest blue cheese dressing possible without using mayonnaise.
If you don't have a stand mixer, you can still make this recipe, just allow yourself a lot more time and skip your workout at the gym today - this will more than cover for it.
I am so excited to share this recipe with you! It truly is one of my favorites.
Homemade Blue Cheese Dressing with Yogurt
Total Time: 15 Minutes
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- 1 egg yolk
- 2 teaspoons chopped fresh parsley
- 1 clove garlic, finely chopped
- 2/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 16 ounces plain greek yogurt, full fat
- 3 ounces blue cheese crumbles
1. Using a stand mixer with the whisk attachment, combine the mustard, salt, pepper, and egg yolk on high speed until the mixture becomes pale and creamy. While the mixer is running, add the parsley and garlic.
2. Very slowly add the olive oil, a tablespoon at a time, while the mixer runs at high speed. Do not rush this step! Once the oil is added and the dressing has emulsified, add in the vinegar and lemon juice. Continue to mix until well blended.
3. Reduce the mixer's speed to medium and add the yogurt until well combined, then turn off the mixer. Taste the dressing and season with more salt and pepper, as needed.
4. Remove the mixing bowl from the stand. Stir the blue cheese crumbles into the dressing with a rubber spatula. Transfer the dressing to a large jar with a tight-fitting lid and store in the refrigerator for up to two weeks.