Keens blue cheese dressing recipe comes from my deep love for the old New York steakhouse style. Keens Steakhouse opened back in 1885 in the Herald Square area, and the place has always kept things bold and simple.

Their blue cheese dressing is made with imported Stilton, and that rich taste matches the big steaks and the famous mutton chop they serve.

The dressing carries the same straight-to-the-point charm the restaurant is known for. I love both steakhouse and store brougt but I always wanted to make the copycat of Keens blue cheese dressing.

Today, I got the change and making Keens Blue Cheese Dressing Recipe to enjoy with my morning salad.

The mix of creamy base and sharp blue cheese hits the right note. You’ll enjoy it on a wedge salad, a grilled steak, or just spooned over crisp cold lettuce. You can use it anytime you want that strong, clean blue cheese flavor at home.

What Blue Cheese is Best for Keens Blue Cheese Dressing?

When I make this dressing, I like to use a strong cheese that melts right into the creamy base. Stilton is the classic pick because that’s what built the Keens flavor years ago. But I’ve also tried Maytag, Danish blue, and even Roquefort. Each one brings its own taste.
Here’s a quick look at good choices:

• Stilton — closest to the original Keens style
• Maytag Blue — milder and very smooth
• Danish Blue — rich and budget-friendly
• Roquefort — sharp, salty, strong flavor
• Gorgonzola — soft, creamy option if you want less punch

Go with what you like. The dairy base will round it out.

Keens Blue Cheese Dressing Recipe Perfect For

• Iceberg wedge salads
• Cobb salads
• Burgers and steak sandwiches
• Dipping hot wings
• Fresh-cut veggies
• Potato wedges or fries
• Grilled steak toppings

Ken’s Blue Cheese Dressing Ingredients

1 cup mayonnaise – This makes the creamy base that holds the whole dressing together. It gives that smooth steakhouse texture I always look for in a good blue cheese dressing.

½ cup sour cream – I use this to add gentle tang and a thicker body. It keeps the dressing rich without feeling heavy, which I really like for salads.

¼ cup buttermilk – This thins the mix to the right level and brings a soft sour note. I like how it pulls all the dairy flavors together.

1 garlic clove, grated – Fresh grated garlic adds a quiet bite that fits the Keens style. It gives flavor without pushing ahead of the blue cheese.

½ teaspoon black pepper – A little pepper rounds out the creamy base. It adds balance and keeps the dressing from tasting too flat or too mild.

½ teaspoon dry mustard powder – This gives a tiny lift and mild heat in the background. I use it because it deepens the flavor without changing the classic taste.

¼ teaspoon cayenne pepper – Just enough to warm the dressing without making it spicy. I like it for that subtle kick you only notice after a second.

¼ teaspoon kosher salt – Salt sharpens everything so the dairy and cheese don’t taste dull. A small amount makes the full flavor come forward.

½ teaspoon sugar – This softens the tang and gives the dressing a smooth finish. I always add a touch because it keeps the flavor from feeling too sharp.

½ teaspoon Worcestershire sauce – This adds a savory layer and tiny bit of depth. It’s one of those things you don’t taste directly, but you’d miss if it wasn’t there.

4 ounces blue cheese, frozen then grated – Freezing then grating makes tiny shreds that blend right in. It gives that strong, rich Keens-style taste that spreads through every bite.

Ingredients Substitutions & Variations

• Swap Greek yogurt for sour cream if you want a lighter dressing.
• Use heavy cream instead of buttermilk for a thicker dip-style version.
• Try smoked blue cheese to add a deeper, earthy flavor.
• Add lemon juice if you want more brightness.
• Use green onions or chives for a soft onion taste.

How To Make Keens Blue Cheese Dressing Recipe

Step 1 | Make the Creamy Base

Combine mayonnaise, sour cream, and buttermilk in a mixing bowl. The buttermilk amount determines thickness, so adjust slightly depending on whether this will be used as a dressing or a dip. Whisk until smooth and uniform.

Step 2 | Add the Flavor Ingredients

Stir in the grated garlic, black pepper, dry mustard, cayenne, salt, sugar, and Worcestershire sauce. Whisk thoroughly until the mixture is fully blended. This creates the complete seasoned base that will hold the blue cheese flavor evenly.

Step 3 | Prepare and Add the Blue Cheese

Remove the blue cheese from the freezer after at least one hour. Grate the frozen wedge directly into the dressing using a standard grater. Grate a little, stir it in, then continue grating and stirring in stages until the entire wedge is incorporated.

The tiny shavings stay suspended in the dressing, creating a smooth, evenly flavored result rather than large chunks sinking to the bottom.

Step 4 | Final Whisk and Blend

Once all the grated blue cheese is mixed in, give the dressing a final, full whisk to distribute the cheese evenly. This creates a creamy dressing that tastes like liquefied blue cheese with balanced seasoning.

Step 5 | Chill for Best Flavor

Cover the bowl with plastic wrap and refrigerate for at least 3–4 hours. Overnight resting makes the flavor deeper and more blended. While optional, chilling significantly improves taste and consistency.

Step 6 | Serve

Serve over a wedge salad, iceberg lettuce, or with any dish that pairs well with a rich blue cheese dressing. For extra punch, grate a little more blue cheese on top right before serving.

Beginner Tips for Ken’s blue cheese dressing

• Freeze the cheese before grating for better texture.
• Don’t rush the chilling time. It needs those hours to develop flavor.
• Use fresh garlic, not garlic powder. It gives the dressing a clean taste.
• Start with less buttermilk if you prefer a thick dip.
• Stir from the bottom of the bowl so the cheese spreads evenly.
• Taste before adding extra salt, since blue cheese is already salty.

Mistakes To Avoid While Making Keens Blue Cheese Dressing

1. Using warm cheese. It clumps and won’t blend into the creamy base.
2. Adding too much buttermilk early. It can turn runny fast, so start small.
3. Skipping the chill time. The flavors won’t taste settled or smooth.
4. Overloading garlic. Fresh garlic is strong, so stick to the grated clove.
5. Not whisking enough. You want an even dressing, not pockets of spice.
6. Using low-fat mayo or sour cream. It changes the texture and taste.

What To Do With Ken’s Blue Cheese Dressing

I like to keep a jar of this dressing in my fridge because I end up using it all week. It’s rich enough to go with more than salads.

Some days, I spoon it over grilled steak tips. Other times, I use it as a dip for hot wings or crisp veggies when I want something quick.

You can drizzle it on burgers, fold it into a baked potato, toss it with chicken, or even spread a little on a sandwich for extra flavor. Here are a few ideas if you want to try something new:

• Toss with crisp iceberg or romaine
• Spread on a steak sandwich
• Use as a dip for wings or fries
• Mix into a chicken wrap
• Spoon onto a baked potato
• Serve with grilled steak or pork

How to Store Leftover

• Fridge: Keep the dressing in a sealed jar for 5–6 days.
• Stir Before Use: Blue cheese settles a bit, so give it a quick stir.
• Keep Cold: Always store it chilled; dairy breaks down when warm.
• Don’t Freeze: The texture gets grainy if frozen.

Keens Blue Cheese Dressing Recipe FAQs

Can I use pre-crumbled blue cheese instead of a block?

Yes, you can use crumbled cheese, but the texture won’t be the same. When you grate the cheese from a frozen block, it melts into the dressing and spreads the flavor more evenly. Crumbled cheese tends to clump, and the dressing won’t taste as smooth.

Why freeze the blue cheese before grating?

Freezing firms the cheese, making it grate clean without smearing. It also keeps the tiny shavings light, so they float through the dressing instead of sinking to the bottom. This step creates that silky Keens texture people love.

Can I make this dressing thicker?

Yes. Use less buttermilk or swap it for heavy cream. If you want a dip-style dressing, cut the buttermilk in half and add a little more sour cream until the texture feels right for you.

What if the dressing is too salty?

Blue cheese itself is salty, so taste before adding more. If you overdo the salt, stir in a little more sour cream or buttermilk to balance the flavors without thinning the mix too much.

Can I use Greek yogurt instead of sour cream?

You can. Greek yogurt makes the dressing lighter and adds a sharper tang. Just keep in mind that it will change the flavor slightly and make it less rich than the classic Keens version.

How long should the dressing chill before serving?

At least three to four hours is best. Overnight gives you the deepest flavor, since the garlic, cheese, and seasoning blend fully into the creamy base. It tastes richer and better the next day.

What’s the best way to adjust the thickness?

Add buttermilk little by little. A tablespoon at a time works well. If you want it thicker again, add a spoon of sour cream and whisk until smooth. You can control the texture very easily.

Which dishes taste best with Keens and Ken’s style dressing?

Wedge salads are the classic choice, but it works great on burgers, wings, fries, grilled steak, baked potatoes, and chicken wraps. The strong blue cheese flavor fits into any savory dish that needs a creamy topping.

Is this dressing spicy?

Not really. The cayenne adds a warm note but doesn’t make the dressing hot. If you want no heat at all, just leave the cayenne out. The flavor will still stay bold and rich.

Making the Keens Blue Cheese Dressing Recipe at home feels like bringing a bit of that old New York steakhouse charm right into your kitchen.

The flavor stays bold, smooth, and full of character, much like the dressing served at Keens and the Ken’s version folks pick up at the store.

With simple steps, a few everyday ingredients, and a little chill time, you end up with a dressing that works for salads, wings, fries, and so much more.

Try it once, and you’ll see why it stayed a classic for more than a century.