Blue cheese dressing
Thick and tangy with flavors from the sharp and flavorful blue cheese sets us up in a place where this will be great for sandwiches or salads. Add more buttermilk (or milk) to thin it out if you want it pourable.
- 1 cup mayonnaise
- 1⁄2 cup sour cream
- 4 ounces crumbled blue cheese
- 1⁄2 teaspoon MSG (optional)
- salt and pepper to taste
- buttermilk (probably less than a quarter cup - can use regular milk too))
Add the mayonnaise, sour cream, blue cheese crumbles, MSG (if using) and salt and pepper and whisk well to combine.
Taste now to see if you think it needs more salt and pepper. You can stop now (without the buttermilk) if you want more of a mayonnaise like consistency to spread on sandwiches.
Add buttermilk a little bit at a time and whisk until you reach the right consistency. I usually only need about 3 tablespoons to hit a thick dressing stage but if you're making this for salads, you might want to add more.
Store in a jar or container with a lid in the refrigerator for no more than 2 weeks.
If you want it to be a dip, add less buttermilk. If you're hoping for a dressing add more buttermilk.