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A quick, easy and super delicious recipe for Blue Cheese Aioli. This condiment is fabulous on grilled burgers!

Whenever Jack and I have friends or family over to our house for a meal, we try as often as possible to serve something special that will make the meal memorable for our guests.  (As food bloggers – we do have a reputation to live up to!) Sometimes, it’s a great new recipe that we wanted to share; other times it’s a tried-and-true recipe that we know our guests will love!

With the Memorial Day weekend coming up, our delicious Blue Cheese Aioli is one way to make your grilled hamburgers really memorable at your holiday barbeque!

This blue cheese aioli is one of our tried-and-true recipes that will have guests singing your praises!  It’s a mix of crumbled blue cheese, mayonnaise, Dijon and whole grain mustards, as well as a little bit of garlic – all combined into one fabulous condiment!  The tanginess of the blue cheese, mustards and garlic are mellowed by the mayonnaise and this blue cheese aioli, generously smeared on a bun, is just perfect with a burger served hot off the grill!

Make this blue cheese aioli today (it’s really quick and easy to prepare) – because tomorrow, we’ll be sharing our easy and delicious recipe for Seasoned Hamburgers with Caramelized Onions!

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Blue Cheese Aioli - A Family Feast

Blue Cheese Aioli

  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 2 cups


The blue cheese should be broken up into very small pieces, but not pureed. We recommend that you mix this recipe by hand and not use a food processor.


  • 1 medium garlic clove, passed through a garlic press or very finely minced
  • 1 teaspoon whole grain mustard
  • 1 teaspoon Dijon mustard
  • 1 cup mayonnaise
  • 6 ounces crumbled blue cheese


  1. Put all ingredients in a small bowl and using a wire whisk, whip to combine.

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  • Catalina wrote:

    omg! This is the best blue cheese recipe! I used half mayo – half yogurt. It was amazing. Thnks for sharing it. My hubby loves for me to spread this on sandwiches or use as a dip. 🙂

    • Martha wrote:

      Sounds like a great variation Catalina! Thanks!

  • jarin wrote:

    I just made this and made some subsitutions, Instead of using whole grain and dijon mustard I used wholegrain dijon, as well as Honey mustard, and I used 1.5 cups mayo, and 0.5 cup buttermilk and blended it all for a smoother consistency in order to put on top of a Buffalo chicken poutine

    • Martha wrote:

      Sounds great Jarin!

  • Ashley wrote:

    I should have asked this awhile ago, definitely at some point before I was going to make it…oops…would this e good in place of a regular blue cheese dip? I’ve made your other recipe for blue cheese but thought this sounded easier 🙂

    • Martha Pesa wrote:

      Hi Ashley! The aioli has more of a mayonnaise taste and it’s richer and thicker than our blue cheese dressing – but I think both are pretty good as a dip. You’d probably want to use the aioli a little more sparingly. Hope that helps! Martha

      • Ashley wrote:

        Thanks for responding so quickly 🙂 I decided to just make the blue cheese. Turned out perfect.

        • Martha Pesa wrote:

          You’re welcome Ashley! Thanks for visiting our site!

  • Meghan @ The Tasty Fork wrote:

    I totally understand having a reputation to up hold! I always feel extra pressure to bring food to parties. I feel like everyone is expecting something fabulous. This aioli is a show stopper. I love it!

    • Martha wrote:

      Thanks Meghan! All of your food looks fabulous..I’m sure you don’t disappoint!

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