Universally Useful Blue Cheese Dressing
- 6 ounces (1 1/2 cups) crumbled blue cheese
- 1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
- 1 teaspoon steak sauce (recommended: A1)
- 1/3 cup buttermilk
- 3 tablespoons whole milk
- 1 teaspoon apple cider vinegar, good white wine vinegar, or white balsamic vinegar
I promised a trio of sauces, but I just had to get this in under the wire. If you like blue cheese - as I, swooningly, do - then know that this, dribbled over sliced, sweet tomatoes along with a torn-off log of baguette is a perfect enough supper just as it is. And you can make a fabulously retro steakhouse-style starter, by cutting a head of iceberg lettuce into wedges and dribbling each crunchy wedge with this plus, perhaps, a scattering of crisp-fried bacon crumbles. And it makes a fabulous dressing to dribble over leftover rare roast beef.
Put the crumbled cheese into a bowl, add the Worcestershire sauce, steak sauce, buttermilk, milk and the vinegar and mix gently until well combined. Thin if necessary with a little iced water. Chill until needed.
Make Ahead Note: The dressing will keep for 3 to 4 days in covered container in fridge - store in cold part of fridge rather than in the door.
From NIGELLA KITCHEN by Nigella Lawson. Copyright 2010 Nigella Lawson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.