Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 1 tsp fresh lemon juice
  • 1 tsp white wine vinegar
  • 1/4 tsp garlic powder
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp salt
  • 4 oz blue cheese crumbles

Instructions:

  1. In a medium glass mixing bowl, combine the mayonnaise, sour cream, and buttermilk.
  2. Whisk the dairy base vigorously until the mixture is completely smooth and emulsified. Note: This prevents any oily separation later on.
  3. Stir in the lemon juice, white wine vinegar, garlic powder, Worcestershire sauce, and black pepper.
  4. Gently fold in the blue cheese crumbles using a silicon spatula until the cheese is distributed but chunks remain intact. Note: Over mixing here will turn the dressing grey and muddy.
  5. Taste the mixture carefully.
  6. Add salt if necessary, considering the existing salinity of the cheese.
  7. Transfer the dressing into a clean mason jar.
  8. Refrigerate for at least 2 hours until the flavors have steeped and the texture has thickened. The waiting is the hardest part, trust me. But that two hour chill is what allows the garlic powder to hydrate and the blue cheese to really start talking to the buttermilk. If you skip this, the dressing will taste a bit disjointed and thin.