This is an excellent dressing for wedge salads, and for ones of grilled romaine. I love it drizzled over a pile of really, really ripe tomatoes. It’s a great dip for spicy chicken wings. And it is also good with steak. The amounts listed below are merely starting points. Adjust them as you like, to achieve the flavors you like.
- 4 ounces blue cheese, like Roquefort, crumbled
- ¼ cup buttermilk
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 dash Worcestershire sauce, to taste
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
191 calories; 17 grams fat; 6 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 28 milligrams cholesterol; 616 milligrams sodium
- Sprinkle the cheese into a medium-size bowl, and mash with a whisk. Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth. You may wish for a little more hot sauce, or lemon juice or Worcestershire sauce, to taste. Then whisk again, and set aside.