Yield: 20 servings
Cooking time: 2 hours (melding flavors in the 'frig)
Preparation time: 12 minutes
* 1/2 lb Roquefort, Gorgonzola or Blue cheese
* 8 ozs. Mayonnaise
* 4 ozs. Buttermilk
* 2 ozs. Malt Vinegar
* 1 ozs Fresh Lemon Juice
* 1 Pinch salt
* 1 tbs Sugar
* 1/2 tsp Worcestershire sauce
* 3 cloves garlic finely minced
* 1/8 large onion, juiced
* 2 tbs. parsley, minced
* 2 oz. vinegar, white wine - use one vinegar or the other, wine vinegar is optional here
In a 1 quart bowl, crumble the cheese with two forks. Add all the remaining ingredients. Beat the mixture by hand until well blended and smooth. Refrigerate 1-2 hours. Taste for salt. The blue cheese should have plenty, however.
This recipe makes about 24 ounces. It will keep in the frig, due to the vinegar.
Do not break up the cheese too much if you are using this as a salad dressing, instead of the Buffalo Wings palative.
Add more cheese to adjust the sharpness of the flavor.