New This Month

Blue Cheese Dressing with Basil

We tossed this tangy dressing with chilled romaine lettuce and thinly sliced red onions for a simple yet satisfying side.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, November 2002


  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3/4 cup buttermilk
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt, plus more for seasoning
  • 2 tablespoons honey
  • 2 tablespoons apple-cider vinegar
  • 2 tablespoons thinly sliced fresh basil
  • 1 cup crumbled blue cheese, such as Danish blue or Roquefort (4 ounces)
  • Freshly ground pepper


  1. In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, garlic, salt, honey, and vinegar until smooth. Fold in basil and blue cheese. Season with pepper and more salt, as desired. Cover with plastic wrap; store in the refrigerator until ready to use, up to 3 days.

Cook's Notes

This is best made at least several hours ahead of time to let the flavors blend. Keep it in the refrigerator, covered, until ready to serve.

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