If you’ve ever had the Blue Cheese Wedge Salad at Outback Steakhouse, then you know the dressing is what makes it unforgettable.
It’s bold, tangy, a little creamy, and bursting with that signature blue cheese bite — but with a vinaigrette-style base that keeps it light. Good news:
You can now bring that same steakhouse flavor home with this easy and delicious blue cheese vinaigrette copycat recipe.
This dressing is perfect for wedge salads, chopped romaine, or even as a drizzle over grilled steak. And it only takes about 5 minutes to make — no blender required!
Why You’ll Love This Recipe
Unlike thick blue cheese dressings, this vinaigrette version is lighter in texture but still loaded with flavor. It’s got a tangy backbone from red wine vinegar, richness from olive oil, and chunks of crumbled blue cheese in every bite.
It tastes restaurant-quality but comes together with basic pantry ingredients and a single mixing bowl. You’ll love it on salads, veggies, or even grilled meats. And it stores beautifully in the fridge for days!
What You’ll Need
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional, balances the tang)
- 1 small garlic clove, minced
- ½ cup extra virgin olive oil
- ¼ cup crumbled blue cheese
- Salt and freshly ground black pepper to taste
Optional Add-ins:
- 1 tablespoon finely minced shallot
- ½ teaspoon Worcestershire sauce (for depth)
- Pinch of dried oregano
Pro Tips
- Use a fork to mash some of the blue cheese into the vinaigrette for added creaminess.
- Let the dressing sit for 10–15 minutes before serving to let flavors meld.
- Choose a quality blue cheese — gorgonzola or Danish blue both work beautifully.
- For smoother texture, blend the dressing in a small food processor.
- Taste and tweak — blue cheese varies, so adjust the salt and vinegar to your liking.
Tools You’ll Need
- Medium mixing bowl
- Small whisk or fork
- Measuring spoons and cup
- Garlic press or microplane (optional)
- Mason jar or bottle for storage
Substitutions and Variations
- Cheese swap: Use gorgonzola, Roquefort, or even feta for a milder option.
- No honey? Try maple syrup or omit for a sharper vinaigrette.
- Creamier twist: Add 1 tablespoon Greek yogurt or sour cream for a hybrid dressing.
- Dairy-free version: Use dairy-free blue cheese crumbles or leave them out entirely for a bold vinaigrette base.
Make Ahead Tips
This vinaigrette can be made up to 5 days in advance and stored in the fridge. The flavors deepen over time. Give it a good shake or stir before each use, as separation is natural.
Instructions
1. Whisk the Base
In a mixing bowl, whisk together red wine vinegar, Dijon mustard, honey (if using), and minced garlic until combined.
2. Slowly Add the Oil
While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified and smooth.
3. Stir in the Blue Cheese
Fold in the crumbled blue cheese. Use a fork to gently mash some of the crumbles into the vinaigrette for added creaminess while leaving some chunks for texture. Season with salt and black pepper to taste.
4. Taste and Adjust
Taste the vinaigrette. Add more vinegar if you like it tangier, or more honey to mellow the flavor. Let sit 10–15 minutes if possible before using.
Leftovers and Storage
Store leftover vinaigrette in an airtight container (a mason jar works great) in the fridge for up to 5 days. Shake well before each use. The blue cheese will soften over time and deepen the flavor. Do not freeze.
Recipe FAQs
Q: Is this dressing creamy or vinegary?
It’s a vinaigrette — so lighter than creamy blue cheese dressing — but still has a rich mouthfeel thanks to the olive oil and cheese.
Q: Can I use bottled blue cheese crumbles?
Yes, but opt for a good-quality brand. Freshly crumbled from a wedge will give the best texture and taste.
Q: What type of salad does this go best with?
It shines on wedge salads, romaine hearts, chopped Cobb salads, and grilled veggies.
Q: Is this the same dressing used on Outback’s wedge salad?
Very close! Outback uses a vinaigrette-style blue cheese dressing with bold tang and real cheese — this is a delicious homemade version.
A Tangy Twist You’ll Want on Everything
This Outback-style blue cheese vinaigrette is one of those recipes that turns a basic salad into something crave-worthy. It’s sharp, savory, and packed with flavor — and the fact that it comes together in just a few minutes is a total bonus.
Give it a try on your next salad night, or drizzle it over grilled veggies or steak for an extra punch of flavor. And when you do, leave a comment and let me know how it turned out! Did you tweak it to your taste? Use a different cheese? I’d love to hear how you made it your own!