Blue Cheese Salad Dressing

Per Rebecca’s request, here is a recipe for blue cheese dressing. If you leave the cheese out, it’s ranch dressing. Either way, it’s a good thing to have in the refrig for a quick salad or dip…

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Start with a clove of garlic, cut it in half and remove any green sprout.

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Crush the clove with the side of a knife, then add a pinch of salt.

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Using the side of the knife, crush and smear the garlic using the salt as abrasive until it is a smooth paste.

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Transfer the garlic paste to a bowl and add 8 oz. of Best Foods mayonnaise and 6 oz. of buttermilk. Whisk until smooth.

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Crumble 4 oz. of Saint Agur bleu cheese into the bowl, taking care to break the firmer outer surface into small pieces. The softer part will break up with the whisk.

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Season with a generous amount of freshly ground black pepper and salt.

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Tightly covered, the sauce will keep well for a week or so. The garlic flavor will get stronger as it sits, so use a smaller clove if you intend to keep it around.

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A favorite all-American salad. Goes well with chicken and biscuits!