Blue cheese dressing is bigger than salad. Sure, it’s an integral part of a wedge salad, but it’s also the only wing dipper that matters, and it makes a sad veggie platter bearable. Store-bought is fine, but you can make truly bomb blue cheese dressing yourself with just three ingredients.
The first — and most important — ingredient is blue cheese, and you get to pick your favourite. Want something super creamy and mildly pungent? Reach for the Cambozola. Crave a bit of tang? Roquefort has gotchu. You can even make orange blue cheese with some Shropshire. The point is that you are in control of your own salty, funky destiny.
The only other things you need are some good quality mayo, a bit of sherry vinegar (the best vinegar), and some sort of blending device. (I use my immersion blender and the cup that came with it.)
Add roughly equal parts of blue cheese and mayo (in tablespoons), blend, then blend in your vinegar, half a teaspoon at a time, until it is thinned to your desired consistency. You can also mix in a little fresh pepper if you like.
You now have a creamy, salty, slightly tangy, cheese-focused dressing with which to pour, dress and dip, and your life is the better for it.