Blue Cheese and Mustard Vinaigrette

Preparation info

  • Difficulty


  • Makes

    ¾ cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This creamy vinaigrette has all kinds of uses, both as a dressing and as a dip. Choose a rich, creamy blue like Cambazola, Saga, or, my favorite, Point Reyes Original Blue. I’ve decided not to worry about eating raw egg, but if it concerns you, you can coddle or even hard-boil the egg before using the yolk.


  • 3 tablespoons homemade chicken or vegetable stock or your favorite canned broth
  • 3 ounces crumbled creamy blue cheese (½ cup or so)
  • 1 egg yolk
  • tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar or cider vinegar
  • 1 teaspoon packed light or dark brown sugar
  • ¼ cup olive oil or cup olive oil and cup toasted walnut oil
  • 1 tablespoon chopped chives
  • Salt and freshly ground pepper


Stir the Stock and cheese together to form a smooth paste (if you give the stock a quick zap in the microwave first, it may blend with the cheese more easily). Place the mixture in a blender, and add the egg, mustard, vinegar, and sugar. Blend and, while the motor is running, slowly add the olive oil in a thin stream. Pour the mixture into a bowl and stir in the chives, then taste and add salt and pepper if you think it needs it. If the dressing seems too thick, you can thin it with additional stock. Store covered in the refrigerator for up to 5 days.