I first posted about this dressing back in 2010, and rediscovered it while updating the images for all those older posts.
After some reflection, I’m upgrading it from REALLY GOOD, even past WICKED Good, and all the way to Best!
Because, yes, it is just that good.
And, I’ve made a rather interesting discovery with this batch – you can choose two paths to this truly fine dressing…
Both versions are tasty, but one will taste most excellent from just about the instant you stir it all together, while the other will take a few hours (or, more better, overnight) for the flavor to fully develop. As I see it, it’s a win-win.
Both start with these basics…
•3/4 cup mayonnaise
•3 tbsp sour cream
•1/2 lemon, juiced
•1/8 tsp sea salt or seasoned salt
•1 tsp garlic powder
•1/8 tsp cracked black (Tellicherry) pepper
•4 oz Gorgonzola or blue cheese
•1 tbsp milk
•2 tbsp red wine vinegar
•1 tsp dried shallot (available at your local spice merchant, or here)
It’s good, right?
add the milk, vinegar, and shallot; stir to combine well, then cover tightly and stash in the fridge for at least four hours.
I made this batch for a new version of Buffalo wings I’m working on and it was perfect. The wings? Less so. They tasted fine (the sauce was da bomb!), but I need to work on oven temps and times before I can share that recipe.
In the meantime, enjoy this moldy cheese treat with chips, with veggies, on a romaine salad, or, go old school and drizzle some over a wedge of Iceberg next to a steak.
Hmmm, mebbe a nice, bourbon marinated steak…
but that’s a post for another day.