Outback Steakhouse Blue Cheese Vinaigrette Copycat Recipe

This Outback Steakhouse blue cheese vinaigrette copycat brings that tangy, creamy dressing straight to your kitchen in about 10 minutes. If you have ever ordered a salad at Outback just for the dressing, you already know why this one is worth making at home.

It has that sharp blue cheese bite balanced by a bright, acidic vinaigrette base, and it works on way more than just salad greens.

Why I Love This Recipe

The balance here is what gets me. Most blue cheese dressings lean heavy and thick, but this one stays loose enough to coat a salad without weighing it down.

The red wine vinegar keeps it sharp and bright, and crumbled blue cheese adds texture you can actually see and taste in every bite. It comes together faster than a trip to the restaurant.

Recipe Ingredients

• 2 tbsp red wine vinegar – The acidic backbone; white wine vinegar works but is slightly milder
• 1 tbsp lemon juice – Fresh squeezed adds a cleaner brightness than bottled
• 1 tsp Dijon mustard – Helps the dressing emulsify and adds a faint sharpness
• 1 tsp sugar – Balances the acid; honey is a fine swap
• 1 small garlic clove, minced – About 1/2 tsp; use garlic powder in a pinch
• 1/4 tsp salt – Kosher or fine sea salt
• 1/4 tsp black pepper – Freshly cracked if you have it
• 1/4 cup olive oil – A mild, light olive oil works better here than an intensely fruity one
• 1/4 cup crumbled blue cheese – Gorgonzola or Roquefort both work; avoid pre-crumbled if possible
• 2 tbsp mayonnaise – Gives the dressing a slight creaminess and body without making it a full ranch

Variations / Substitutions

• Gorgonzola instead of blue cheese – Milder and creamier, the dressing will taste slightly less pungent but still very good.
• Honey instead of sugar – Adds a floral sweetness and the dressing will cling a little more, which is great on a wedge salad.
• Apple cider vinegar instead of red wine vinegar – Fruitier and a touch sweeter; the flavor shifts noticeably but works if that is what you have.
• Greek yogurt instead of mayonnaise – Keeps the creaminess and cuts some fat; the dressing will taste slightly tangier overall.
• Extra garlic – If you want a bolder, punchier dressing, go up to a full clove.
• Dairy-free – Skip the blue cheese and mayonnaise; use a cashew-based mayo and crumbled vegan feta with an extra splash of vinegar for bite. The result is a different dressing entirely but still good.

If you like homemade dressings, also look up a Copycat Outback Ranch Dressing Recipe.

How To Make Blue Cheese Vinaigrette

Step 1: Whisk the Base

In a medium bowl, combine the 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp sugar, 1 small minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk everything together for about 30 seconds until the sugar dissolves and the mixture looks uniform.

This step matters more than it sounds. Getting the acid and seasoning balanced before the oil goes in means you are not chasing flavor at the end.

Step 2: Stream in the Olive Oil

While whisking steadily, pour the 1/4 cup olive oil in a slow, thin stream. Keep whisking the whole time, for about 60 seconds, until the dressing looks slightly opaque and the oil no longer pools on the surface.

You are not making a fully emulsified dressing here, so it will not be thick like a Caesar. It should look a little creamy but still loose, and it will separate slightly when it sits. That is normal.

Step 3: Fold in the Blue Cheese and Mayo

Add the 2 tbsp mayonnaise to the bowl and whisk it in until smooth, about 15 seconds. Then gently fold in the 1/4 cup crumbled blue cheese with a spoon rather than a whisk. You want the chunks to stay intact.

The dressing should look creamy with visible pockets of blue cheese throughout. Taste it now and adjust salt or vinegar if you want more punch.

Step 4: Pour Over Greens and Serve

Drizzle the dressing over your salad and serve immediately. The blue cheese will look bright and white against the greens, and the vinaigrette will coat the leaves in a thin, glossy layer rather than sitting in a heavy pool at the bottom.

Recipe Tips

• Use room temperature ingredients. Cold olive oil straight from the fridge can make the dressing feel thick and slightly greasy. Give everything 10 minutes on the counter first.
• Crumble the blue cheese yourself. Pre-crumbled cheese is often dried out and coated in starch, which messes with the texture of the dressing.
• Taste before adding extra salt. Blue cheese is already salty. Dress, taste, then decide.
• Let it sit 5 minutes before serving. The garlic mellows slightly and the flavors pull together in a way that tastes noticeably better than straight out of the bowl.

Cook times by batch size:

How To Store

• Refrigerate – Store in a sealed jar or airtight container for up to 5 days. The dressing will separate in the fridge; just shake the jar or give it a quick stir before using.
• Serve Cold – This dressing is served cold or at room temperature straight from the fridge. No reheating needed.

What To Serve With Blue Cheese Vinaigrette

A classic wedge salad is the obvious move, and it works because the crisp, cold iceberg holds up against the acidic dressing without wilting. It also goes well drizzled over a grilled steak salad, where the sharpness of the cheese cuts through the rich, fatty beef. If you want something unexpected, try it as a dipping sauce alongside Buffalo chicken strips — the tangy vinaigrette base does a lot of the same work as a classic wing sauce accompaniment.

Frequently Asked Questions

Can I make this dressing ahead of time?

Yes. It actually tastes better after sitting in the fridge for a few hours, since the garlic has time to mellow into the other flavors. Make it up to 2 days ahead for the best result.

Why is my dressing separating?

Oil and vinegar always separate eventually — that is just how vinaigrettes work. Give the jar a good shake or a 10-second whisk and it will come back together.

Can I use this as a marinade?

Yes, it works well for chicken or steak. The acid in the vinegar tenderizes the meat slightly; marinate for no more than 2 hours or the texture can get a little soft.

Is this dressing gluten-free?

It is, as long as your Dijon mustard is certified gluten-free. Most standard Dijon brands are, but it is worth checking the label.

Blue Cheese Vinaigrette Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1/4 cup crumbled blue cheese
• 2 tbsp mayonnaise

Method

 

1. Whisk together the red wine vinegar, lemon juice, Dijon mustard, sugar, minced garlic, salt, and black pepper in a medium bowl for about 30 seconds until the sugar dissolves.
2. While whisking steadily, pour in the olive oil in a thin stream over about 60 seconds until the dressing looks slightly opaque.
3. Whisk in the mayonnaise until smooth, about 15 seconds, then fold in the crumbled blue cheese gently with a spoon to keep the chunks intact.
4. Drizzle over salad and serve immediately.

Notes

This dressing is on the thinner side by design, so it coats greens without pooling. If you want a thicker consistency, add an extra tablespoon of mayonnaise. Make sure to taste before adding salt since blue cheese varies quite a bit in saltiness depending on the brand.