Blue Cheese Dressing

By norsegal8

In a pinch, whole milk may be used in place of buttermilk. The dressing will be a bit lighter and milder in flavor, but will still taste good. We dressed a variety of different salad greens and found that delicate ones, such as mesclun and butter lettuce, became soggy under the weight of the dressing. Sturdy romaine and curly leaf lettuce were our two favorites. Remember that aggressive seasoning with salt and pepper is necessary because the dressing will be dispersed over the greens.

Ingredients

• 2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
• 3 tablespoons buttermilk
• 3 tablespoons sour cream
• 2 tablespoons mayonnaise
• 2 teaspoons white wine vinegar
• 1/4 teaspoon granulated sugar
• 1/8 teaspoon garlic powder
• Salt and ground black pepper

Details

Servings 1

Preparation

Step 1

Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds (see illustrations below). Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 14 days.