Gorgonzola or Other Blue Cheese Dressing


By Cat, June 9, 2018 (Photo, right, from Wikimedia Commons)

This is probably my favorite salad dressing. My mom taught me to love a creamy Danish blue cheese dressing (made with sour cream, homemade mayo, and the cheese), so when I first ate at a real Italian restaurant after moving to Portland, Oregon, I just had to try the gorgonzola (once the waitress explained it is a type of blue cheese). Like regular blue cheese dressing, it was very creamy with a slightly different ‘blue’ flavor. I was hooked.

Years later, I had dinner at a restaurant on the Oregon coast. They didn’t have an Italian menu, but one of their dressing choices was gorgonzola (and I later learned the owner was part Italian). When my salad came with the dressing on the side, it was not white and creamy, but rather like a blue vinaigrette. And it was amazing! That type of gorgonzola dressing has been my preference ever since, but is harder to find here in rural Bigfork Montana. I include my version here (and may add the more American-style creamy version later).

Our Old Bridge Pub’s chef makes a creamy gorgonzola dressing by simply mixing gorgonzola cheese with sour cream and mayonnaise. He pours it over the salad then adds crumbles of gorgonzola on top. Delicious, and keto too! [Old Bridge Pub in Bigfork MT]

Gorgonzola Dressing, Vinaigrette-Style 

This recipe is more creamy than a vinaigrette, but not as thick and creamy as American blue cheese dressing. I’ve adapted this from Nourishing Traditions (1), using hints from Genius Kitchen (2) and Cooks.com (3). Makes about 1 cup dressing.

You many not be familiar with the herb, tarragon. It is a member of the artemisia family that includes the more famous, potentially psychedelic herb used to make absinth liquor popular in France in the 1800s.  Tarragon has a slight licorice flavor. If you don’t have tarragon, or don’t like it, use oregano or marjoram. See Herbs & Spices: Individual G – Z (About) for more about these herbs.

Ingredients & Equipment

  • 1 clove garlic
  • 2 Tbsp fresh or 2 tsp dried tarragon, or to taste
  • 1 tsp Dijon mustard
  • 2 Tbsp white wine or rice wine vinegar
  • 2 tsp freshly-squeezed lemon juice
  • ¼ tsp cane sugar (optional)
  • ½ cup Organic extra virgin olive oil or Organic avocado oil (to avoid soy, corn or canola oils)
  • 2 – 4 oz gorgonzola, crumbled
  • Unrefined sea salt and freshly-ground black pepper, to taste
  • Equipment:
  • small jar with lid (for rehydrating dried herbs)
  • small bowl


  1. Mince garlic, then press to a pulp with ⅛ – ¼ tsp Unrefined sea salt
  2. Rehydrate dried tarragon or oregano, if using: Place the dried herbs in a small jar with lid; add enough filtered water to cover the herbs, screw on lid, and let rest about 10 minutes; strain off the remaining water.
  3. Stir the vinegar into the dijon in the small bowl.
  4. Add remaining ingredients (except salt and pepper) into bowl. I recommend starting with 2 oz gorgonzola. Stir until mixed, then season to taste with salt and pepper, and add more gorgonzola, if desired. The more you add, the creamier the result.
  5. Transfer to jar or bottle with lid. If not using right away, give it a good shake before using.
  6. Store in fridge in a covered container.

Creamy Gorgonzola Dressing

This simple version is based on the Old Bridge’s dressing described in the intro, with ideas from blogs: Pinch and Swirl (3), and Genius Kitchen (4).

For the optional flavors, I prefer garlic, salt and pepper. I don’t generally add Dijon. For an Italian dinner, I use gorgonzola with tarragon; for a Scandinavian dinner, I use Danish Blue Cheese with parsley. In a pinch, you can use regular blue cheese. Today I mistakenly bought an American blue cheese smoked with apple-wood, so I gave that a try and it was quite delicious!


  • ½ cup sour cream or buttermilk (use sour cream for a thicker dressing, or buttermilk for a more liquid dressing)
  • ½ cup mayonnaise (soy & canola-free; preferably home-made)
  • 2 oz gorgonzola (chunks) or other blue cheese (or more, to taste)
  • Optional ingredients to thin the dressing; start with ½ Tbsp of desired option, and add more as needed:
    • ½ – 1 Tbsp dry white wine such as vermouth (instead of milk)
    • ½ – 1 Tbsp apple cider vinegar or freshly squeezed lemon juice
  • Optional flavors:
    • Minced, fresh garlic or dried, granulated garlic
    • Chives
    • Herbs, like parsley, basil or tarragon
    • Pinch of Dijon mustard
    • Unrefined sea salt
    • Freshly ground black pepper
  • Equipment:
  • Small mixing bowl
  • Hand-whip for mixing (or an immersion blender)
  • Small jar with lid for storage


  1. Make a batch of homemade mayonnaise;
  2. Mix sour cream (or buttermilk) and mayonnaise until well combined.
  3. Stir-in gorgonzola; you can leave the gorgonzola chunky, or whip the mix to blend-in the gorgonzola (using a hand-whip or an immersion blender.
  4. Optional: If you whipped the mix, stir in some crumbled gorgonzola after blending. Store in the refrigerator.

NOTE: The dressing thickens during storage, so you may need to add more vinegar, lemon juice or wine, if it has been in the fridge for more than a day.


  1. Nourishing Traditions Blue Cheese Dressing, by Sally Fallon
  2. Genius Kitchen Gorgonzola Dressing: .geniuskitchen.com/recipe/gorgonzola-dressing-360118
  3. Cooks.com Gorgonzola Dressing: cooks.com/recipe/kq0fe23i/italian-greens-with-gorgonzola-dressing.html
  4. Pinch and Swirl: pinchandswirl.com/creamy-basil-and-gorgonzola-dressing
  5. Genius Kitchen: geniuskitchen.com/recipe/creamy-gorgonzola-dressing-269063

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