Universally Useful Blue Cheese Dressing (Nigella Lawson) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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