Martha Stewart Blue Cheese Vinaigrette

Martha Stewart blue cheese vinaigrette turns white-wine vinegar, Dijon mustard and crumbled Roquefort into a tangy, light salad dressing in 5 minutes. Try this easy blue cheese salad dressing for weeknight dinners or a summer cookout, since it's a quick side dish whisked in one small bowl.

Pour the olive oil in slowly while you whisk, because that is what binds the vinegar and oil into one smooth dressing. Dump it in all at once and it separates into a greasy puddle on the salad.

Martha builds this on a sharp vinegar base with no mayonnaise or buttermilk, so you get the punch of blue cheese without the usual heavy creaminess. She also stirs the cheese in last and keeps it crumbled, so every spoonful has little salty pockets of Roquefort.

Martha Stewart Blue Cheese Vinaigrette

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking timeminutes

Calories

120

kcal

A bright, tangy vinaigrette that coats greens in a thin glossy layer, with salty crumbles of blue cheese dotted through it. It whisks together in one bowl and stays light compared with the creamy bottled kind.

Ingredients

• 1/4 cup white-wine vinegar
  

• 1 tablespoon Dijon mustard
  

• 1/4 teaspoon coarse salt
  

• 1/8 teaspoon ground pepper
  

• Pinch of sugar
  

• 3/4 cup extra-virgin olive oil
  

• 1/2 cup crumbled blue cheese, such as Roquefort
  

Directions

• Whisk the base: Whisk 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon coarse salt, 1/8 teaspoon ground pepper and a pinch of sugar in a small bowl. Keep whisking until the mustard and salt dissolve, so the base is smooth before any oil goes in.
• Whisk in the oil: Pour in 3/4 cup extra-virgin olive oil in a slow, thin stream while you whisk constantly. Once the dressing looks thick and glossy, it has emulsified.
• Stir in the cheese: Stir in 1/2 cup crumbled blue cheese, such as Roquefort, with a spoon instead of the whisk. That keeps the crumbles intact, so you get salty bites instead of a cloudy dressing.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different oil in this blue cheese vinaigrette?

Extra-virgin olive oil is the best match, because its peppery edge stands up to the strong cheese. If you run short, swap up to 1/4 cup for a neutral oil like grapeseed or avocado, but I would not leave the olive oil out completely.

Which blue cheese works best for this dressing?

Pick a drier, crumbly cheese like Roquefort or Gorgonzola for a stronger flavor, or Danish blue for something milder. Skip ultra-soft, creamy types like Cambozola, since they melt into the dressing instead of staying in crumbles.

How long does blue cheese vinaigrette keep in the fridge?

Keep it in an airtight container in the fridge for up to 5 days. The oil will separate as it sits, so shake it or whisk it again before you use it.

Can I make this dressing in a jar instead of whisking?

Yes, and it is even easier. Put everything except the blue cheese in a jar and screw on the lid. Shake hard until it looks creamy and combined, then stir in the cheese at the end.

What's the best way to serve blue cheese vinaigrette?

Toss it with a simple green salad, or drizzle it over sliced tomatoes and cucumbers. It also works well on a Cobb salad, a grilled steak salad or inside a Buffalo chicken wrap with crunchy romaine.