Recipe: Buttermilk Blue Cheese Dressing

After experimenting with a number of blends, this one had me lapping my plate like a hungry kitten. Sturdy enough to hold its own as a salad dressing, dipping sauce, or fried wing accompaniment. Makes about 1 1/2 c.

Ingredients:
1/2 c buttermilk
1/4 c mayonnaise
1/4 c salad oil
1/2 c crumbled blue cheese*
1 large garlic clove
2 anchovy fillets (the salted, canned variety)**
1 T red wine vinegar
1/2 t Kosher salt
1/4 t pepper

Method: Reserve 1/4 c blue cheese and blend everything else until smooth. Add blue cheese crumbles and refrigerate at least 2 hours, and preferably overnight, before using.

* You don’t have to use high quality cheese, but it does need to be dry vs. vs creamy.
** If you don’t have anchovies, substitute a couple good squirts of Worchestershire sauce. But anchovies are better.