Outback Steakhouse is a wildly famous Tampa, Florida-based restaurant chain specializing in American cuisine and comfort food.
Famous for its Australian-themed decor, casual atmosphere, Bloomin’ Onion appetizer, and sizzling steaks, it is a staple for diners across the globe.
A favorite amongst frequent Outback Steakhouse diners is the deeply delicious Steakhouse Salad served with a blue cheese vinaigrette, which is a breeze to replicate at home!
How to make Outback Blue Cheese Vinaigrette
Table of Contents
There is certainly more than one cream and mayonnaise-based blue cheese dressing out there, but Outback’s variation stands out from the crowd by using Danish blue cheese and a vinegar base.
Danish blue cheese is known for its soft, crumbly texture and comparatively mild flavor and is perfect for this recipe but not mandatory!
There are multiple variations of blue cheese and all of them will work in this recipe.
You also don’t need to break your back sourcing special ingredients for this vinaigrette.
It’s straightforward and you probably have most of the ingredients in your kitchen already.
The great thing about making salad dressing recipes at home is you get to experiment with spices and vinegar until you figure out what works best for your palate.
This is a great recipe to practice flexing your improv cooking muscles, and it comes together in less than 10 minutes, so if you make a mistake you can correct it in no time!
This Outback Blue Cheese Vinaigrette recipe is made in a blender, but if you don’t have a blender don’t worry! It can easily be made by vigorously shaking the ingredients in a jar or whisking in a mixing bowl.
(for 4 servings)
- ¼ cup of high-quality Italian olive oil
- ½ cup of Danish blue cheese or other blue cheese variation
- ¼ cup of distilled white vinegar
- 2 tablespoons of fresh basil, finely chopped
- ¼ teaspoon of balsamic vinegar
- 2 teaspoons of Dijon mustard
- 2 tablespoons of full-fat sour cream
- Black pepper and kosher salt to taste
- Pinch of white sugar (optional)
- Water as needed
(If you aren’t using a blender, add all of the ingredients to a lidded mason jar and shake vigorously or add all the ingredients to a mixing bowl and whisk until homogeneous.)
Rinse the fresh basil under cold water and pat dry.
Once the basil is dry, roughly chop the tender stems and leaves. This will help them break down more evenly in the blender.
If you aren’t using a blender, finely chop the basil until it is minced but not mushy.
Pour olive oil, white vinegar, and balsamic vinegar into the container of a high-powered blender or immersion blender.
Carefully add in Dijon mustard, sour cream, fresh basil, and sugar (optional).
Add a pinch of kosher salt and a few cracks of freshly ground black pepper to taste.
Don’t go overboard with the salt, as there is salt in the blue cheese that will add flavor to the dressing.
Blend on medium power until the contents of the blender are homogeneous and pourable.
If the consistency is too thick, add in a few splashes of water to thin out the mixture.
Add the blue cheese to the mixture in the container of the blender.
Set the blender to low and pulse 5-6 times so blue cheese breaks up into fine crumbles but doesn’t dissolve completely into the dressing.
If the dressing thickens up after adding in the blue cheese crumbles, add a few splashes of water until you reach the desired consistency.
Transfer to a mason jar or other refrigerator-safe container and enjoy!
The best thing about making blue cheese dressing at home is that the recipe acts as a blueprint, so if you’re missing ingredients or don’t like a certain flavor you can easily use substitutes!
If you aren’t a fan of Danish blue cheese or are missing a few ingredients for this salad recipe, here are a few suggestions for ingredients you can easily swap without missing out on flavor or texture.
1. Goat Cheese
It’s no secret that blue cheese isn’t for everyone and that’s ok! If you want to replicate this vinaigrette but don’t want to go the blue cheese route, goat cheese is a great option.
2. Feta Cheese
Feta cheese is also an excellent substitute for blue cheese if you’re looking for something that is comparable in saltiness but not as pungent.
There are lots of simple farm cheese options on the market and for this recipe feta is one of the best around.
3. White Wine Vinegar
If you’re looking for a softer, more elegant vinegar to use in place of distilled white vinegar, white wine vinegar is a perfect option.
It will help keep the dressing bright without being overpowering.
4. Red Wine Vinegar
One of the most commonly found vinegar in a home pantry is red wine vinegar and for good reason. It’s a tried and true kitchen workhorse and can stand in for any light-bodied vinegar.
5. Black Vinegar
If you don’t want to bust out the balsamic since it can be expensive, a great alternative is black vinegar.
It has a rich flavor and can be found in the Asian foods section of most grocery stores.
Oregano, like basil, is widely used in Mediterranean cooking.
It is more floral and peppery than basil but adds a wonderful depth to dishes and can easily be used in its place.
7. Italian Dressing Seasoning Packets
A sure-fire way to save time without skimping on flavor is using an Italian dressing seasoning packet like Good Seasons. Simply use one packet in place of salt, pepper, and basil.
What to serve with Outback Blue Cheese Vinaigrette
The great thing about this vinaigrette is that even though it was made for the classic Outback Steakhouse Salad, it goes well with a plethora of meats and vegetables.
Just because it’s technically a salad dressing doesn’t mean you are obligated to only use it on salad, and there are lots of creative ways to incorporate it into a myriad of dishes!
We have established that this vinaigrette was made for a steakhouse salad, and for good reason; steak and blue cheese are a match made in heaven.
The good thing though, is there is more than one way to eat a steak, and if steak salad isn’t your thing, you can easily use the Outback blue cheese vinaigrette as a marinade or dipping sauce.
The acid in the Outback blue cheese vinaigrette makes the smoky, chargrilled goodness of grilled chicken sing, while the richness of cheese calms any excess heat.
Simply brush the grilled chicken with the vinaigrette as soon as you take it off of the grill, and let it sit for 3-5 minutes before cutting into it.
While meat seems like the obvious choice for a blue cheese vinaigrette, it functions beautifully as a dip on crudité plates.
Cruité plates are easy to assemble and traditionally served with thicker cream or mayo-based sauces, which makes this dressing a great choice for a light dipping sauce option.
How to store Outback Blue Cheese Vinaigrette
It is very easy to scale up this recipe and store it for future use. To do, so just double or triple the quantities and make sure it’s kept in an airtight container.
Store in the fridge
This vinaigrette will stay good for up to 1 week in the fridge.
Simply pour the vinaigrette into an airtight container.
The oil will solidify slightly, so let it come up to room temperature and give it a quick stir before using.
Store in the freezer
Vinaigrette dressings keep surprisingly well in the freezer for up to 6 months.
Pour into a freezer-safe bag and remove as much air as possible before freezing.
The consistency will change slightly once thawed, but a spin in the blender or a vigorous whisk in a mixing bowl will revive the texture and you’ll be good to go.
Outback Blue Cheese Vinaigrette Recipe
- 1 high-powdered blender
- 1 immersion blender alternative
- Rinse the fresh basil under cold water and pat dry. Once the basil is dry, roughly chop the tender stems and leaves. This will help them break down more evenly in the blender.If you aren’t using a blender, finely chop the basil until it is minced but not mushy.
- Pour olive oil, white vinegar, and balsamic vinegar into the container of a high-powered blender or immersion blender. Carefully add in Dijon mustard, sour cream, fresh basil, and sugar (optional). Add a pinch of kosher salt and a few cracks of freshly ground black pepper to taste. Don’t go overboard with the salt, as there is salt in the blue cheese that will add flavor to the dressing. Blend on medium power until the contents of the blender are homogeneous and pourable. If the consistency is too thick, add in a few splashes of water to thin out the mixture.
- Add the blue cheese to the mixture in the container of the blender.Set the blender to low and pulse 5-6 times so blue cheese breaks up into fine crumbles but doesn’t dissolve completely into the dressing. If the dressing thickens up after adding in the blue cheese, add a few splashes of water until you reach the desired consistency.
- Transfer to a mason jar or other refrigerator-safe container and enjoy!
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