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…
Start with a clove of garlic, cut it in half and remove any green sprout.
Crush the clove with the side of a knife, then add a pinch of salt.
Using the side of the knife, crush and smear the garlic using the salt as abrasive until it is a smooth paste.
Transfer the garlic paste to a bowl and add 8 oz. of Best Foods mayonnaise and 6 oz. of buttermilk. Whisk until smooth.
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.
Season with a generous amount of freshly ground black pepper and salt.
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.
A favorite all-American salad. Goes well with chicken and biscuits!