Blue Cheese Vinaigrette– Easy Outback Steakhouse Copycat

This Outback Steakhouse Blue Cheese Vinaigrette is a bold, creamy salad dressing with a bit of tang and a little bite — kinda fancy but still super easy. No cooking, no drama — just toss stuff in a blender and you’re basically done. It works on salad, steak, roasted veggies… whatever’s in the fridge, honestly.

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Quick Summary

• Prep time: 5 mins
• Cook time: 0
• Flavor: Creamy, sharp, slightly sweet
• Great for: Salad bowls, steak nights, fridge-door therapy

Why I Like This Recipe

I wasn’t really in a “let’s cook” headspace. Just kinda needed something that worked. Pulled out a packet of dressing mix, grabbed the blue cheese that’s been sitting around, and yeah — it just came together. It’s strong but balanced, and now I keep a jar of it in the fridge pretty much always.

Ingredients

• 3 tbsp Danish blue cheese crumbles
• 2 tbsp red wine vinegar
• 2 tbsp balsamic vinegar
• ⅓ cup vegetable oil
• 2 tbsp water
• 1 packet Good Seasons Italian Dressing mix
• Optional: drizzle of honey for balance

How To Make Blue Cheese Vinaigrette

1. Blend the base: Toss the vinegars, oil, water, and dressing mix into a blender. Hit blend until it’s smooth-ish. Don’t overthink it.
2. Add cheese: Crumble in the blue cheese. Blend again — a quick pulse if you like texture, longer if you want it creamy.
3. Taste and adjust: Too sharp? Add honey. Not punchy enough? More vinegar. This part’s about you.
4. Chill it: Pour into a jar, lid on, and fridge it for at least 30 mins. It needs time to settle — so do you.
5. Shake and serve: Shake before using. It’s great on pretty much anything — salad, steak, roasted potatoes, even sandwiches.

Tips for Success

• Go with high-quality blue cheese — it’s doing the heavy lifting
• Chill the dressing so the flavors meld properly
• Don’t skip tasting — it’s how you make it yours
• Blend less if you like chunkier texture

Storage and Reheating

• Fridge: Keeps for about 5 days in a sealed jar. Shake before each use.
• Freezer: Don’t do it — dairy + vinegar = texture weirdness.
• Reheat: Nope. This one’s a cold girl.

Frequently Asked Questions

• Can I use a different cheese?
  You could… but then it’s not this. Gorgonzola is a decent sub though.
• Is it okay without the dressing packet?
  Sure, but you’ll need to season manually — salt, oregano, garlic, onion powder.
• Can I make it vegan?
  You could try a vegan blue cheese and a different seasoning blend. Haven’t tested it though.
• How long does it last?
  About 5 days in the fridge. Shake it up each time.
• Can I use olive oil?
  You can, but it might overpower the flavor a bit. Neutral oil is better here.

Common Mistakes and How to Dodge Them

• Using too much blue cheese: Yes, there is such a thing. It can overpower the dressing. Start with 3 tbsp and build up.
• Not chilling it: Right after blending, it’s kinda aggressive. Give it fridge time — like letting soup sit overnight. Just better.
• Forgetting to taste and adjust: It’s not a “blend once and done” kinda thing. Always taste. Sometimes it needs honey, sometimes more acid.
• Skipping the packet: It’s the shortcut that adds all the flavor. If you ditch it, you’ll have to compensate with spices. Not impossible — just more steps.
• Over-blending the cheese: Want a creamier texture? Sure, blend away. But if you like those little chunks, don’t overdo it. Pulse, don’t puree.

Nutrition Facts (Per Serving)

• Calories: 120 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 8mg
• Sodium: 180mg
• Potassium: 35mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 1g

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