I found this recipe long ago, in Gourmet magazine. It is a keeper. The only difference here is that I’ve doubled it. You will be glad I did, since it keeps for a week in the refrigerator. This dressing is so sharp and alive. It is wonderful on a typical mixed salad. Add bacon and it is off the chain! It also serves as a gorgeous sauce over warm or chilled beef tenderloin, a pretty and elegant sauce. The recipe already contains black pepper, but it really sets the flavor off if you also grind fresh, cracked pepper over top of the sauce just before serving it.
1 cup buttermilk
1 cup mayonnaise
½ teaspoon Worcestershire Sauce
2 tablespoons fresh lemon juice
2 small garlic cloves, minced
½ cup fresh parsley leaves
4 tablespoons finely chopped chives
4 ounces crumbled, firm bleu cheese
½ teaspoon salt
¼ teaspoon black pepper
Combine buttermilk, mayonnaise, Worcestershire sauce, lemon juice and garlic in the blender and pulse until smooth. Add parsley and pulse until chopped. Then add the cheese and only pulse a few times. You want the cheese to stay chunky. Stir in the chopped chives and pepper at the last minute, before serving. After pouring dressing, grind fresh, cracked pepper over your dish.
Thumbnail photo by A. Pitch CC BY 2.0