Mary Berry Blue Cheese Dressing is a rich, indulgent condiment that combines the sharp tang of Stilton with a smooth base of mayonnaise and Greek yogurt. Ideally the blue cheese should be crumbled by hand into varying sizes to ensure the dressing has a rustic texture with pockets of intense flavor in every bite.
Mary Berry Blue Cheese Dressing Recipe Ingredients
- 100 g (4 oz) blue cheese (such as Stilton, Roquefort, or Gorgonzola)
- 100 g (4 oz) high-quality mayonnaise
- 100 g (4 oz) Greek yogurt (or sour cream/crème fraîche)
- 1 tbsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic powder (optional)
- Freshly ground black pepper to taste
- 1 tbsp fresh chives, finely snipped (for garnish)
How To Make Mary Berry Blue Cheese Dressing Recipe
- Prepare the Cheese: Place the blue cheese in a medium-sized mixing bowl. Use a fork to mash about half of the cheese into a paste, leaving the other half in small, chunky crumbles for texture.
- Mix the Base: Add the mayonnaise and the Greek yogurt to the bowl with the cheese. Stir the ingredients together until the base is smooth and the cheese is evenly distributed.
- Season and Brighten: Pour in the fresh lemon juice and the Worcestershire sauce. Add the garlic powder if you prefer a subtle savory undertone, and season generously with freshly ground black pepper.
- Adjust Consistency: Stir the mixture thoroughly. If the dressing is too thick for your preference, you can add one or two teaspoons of milk or water to reach a pourable consistency.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least thirty minutes. This resting period allows the sharp blue cheese flavors to infuse into the creamy base.
- Garnish: Give the dressing a final stir before serving and sprinkle the finely snipped chives over the top for a fresh finish.
Recipe Tips
- Cheese Selection: Stilton is the traditional choice for a British-style dressing, but you can use Gorgonzola Dolce for a creamier, milder finish or Roquefort for a saltier, more pungent punch.
- Yogurt vs. Cream: Using Greek yogurt provides a lovely tang that cuts through the fat of the cheese, but if you want a more decadent restaurant-style dressing, substitute it with double cream or crème fraîche.
- Avoid the Blender: Do not put this dressing in a food processor or blender. Mechanical blending will turn the blue cheese into a greyish liquid, destroying the beautiful white color and the chunky texture.
- Pepper over Salt: Blue cheese is naturally very high in sodium. You should rarely need to add extra salt to this recipe; focus instead on high-quality cracked black pepper to balance the richness.
What To Serve With Mary Berry Blue Cheese Dressing
Dressing accompaniments are fresh, crunchy additions frequently served to provide a crisp contrast to the heavy creaminess of the blue cheese base. Ideally the wedge of iceberg lettuce should be served ice-cold to ensure the leaves remain shatteringly crisp when smothered in the thick, savory sauce.
- Classic Iceberg Wedge Salad (with crispy bacon bits and cherry tomatoes)
- Buffalo-style chicken wings or cauliflower bites
- Roasted root vegetables such as beets or carrots
- A dip for crunchy celery and carrot sticks
How To Store Mary Berry Blue Cheese Dressing
- Refrigerate: Store the dressing in a sealed glass jar in the refrigerator for up to five days.
- Separation: It is normal for a small amount of liquid to settle at the top after a few days. Simply stir the dressing with a spoon to restore the creamy emulsion.
- Freeze: Freezing is not recommended for this recipe. The mayonnaise and yogurt will separate and become grainy once thawed, ruining the silky texture.
Mary Berry Blue Cheese Dressing Nutrition Facts
- Calories: 110 kcal (per two-tablespoon serving)
- Carbohydrates: 2g
- Protein: 3g
- Fat: 10g
- Fiber: 0g
- Sugar: 1g
Nutrition information is estimated per serving based on eight servings.
FAQs
Yes, you can use low-fat mayonnaise and fat-free Greek yogurt. However, keep in mind that the flavor of the blue cheese will be much more prominent without the fat to mellow it out.
White wine vinegar or apple cider vinegar are excellent substitutes. Use only half the amount initially, as vinegar can be sharper than fresh citrus.
Stilton is a specific type of blue cheese from England. While all Stilton is blue cheese, not all blue cheese is Stilton. It is Mary Berry’s preferred variety for its crumbly texture and mellow finish
Mary Berry Blue Cheese Dressing Recipe
Description
A classic, chunky, and creamy blue cheese dressing perfect for salads, wings, or as a dip.
Ingredients
Instructions
- Mash half the blue cheese with a fork in a bowl.
- Stir in the mayonnaise and Greek yogurt until combined.
- Add lemon juice, Worcestershire sauce, and pepper.
- Mix well, ensuring some cheese chunks remain.
- Chill in the refrigerator for thirty minutes to meld flavors.
- Serve cold over salad or with appetizers.
Notes
- If using Gorgonzola, the dressing will be much thicker and creamier.
- For a thinner consistency, whisk in a tablespoon of milk.
- This dressing is naturally gluten-free (check your Worcestershire sauce label).
