1 1/2 teaspoons minced garlic 1/2 teaspoon dry mustard, preferably Coleman's 3/4 teaspoon black pepper 1/8 teaspoon white pepper 1/4 cup red wine vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1 cup sour cream 3 cups mayonnaise 1/2 cup buttermilk 1/2 pound Maytag blue cheese, crumbled 4 heads romaine, hearts only, (reserve outer leaves for another use), washed and dried
In a bowl whisk together garlic, mustard, black pepper, onion salt, and white pepper and whisk in the vinegar, Worcestershire sauce, and hot pepper sauce. Add the sour cream, mayonnaise, buttermilk and whisk the dressing until it is combined well. Fold in the blue cheese and chill the dressing, covered, overnight. The dressing keeps, covered and chilled for 1 week. The dressing yields 6 cups.
In a large bowl, toss the hearts of romaine with just enough dressing to coat. Serve immediately.
Recipe courtesy of Gourmet Magazine