Adapted from the Wine Spectator
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk (not lowfat)
Juice of 1/2 a lemon
1 clove of garlic, crushed
3 ounces blue cheese, crumbled
Kosher or sea salt
Place
the sour cream, mayonnaise, buttermilk, lemon juice, crushed garlic in
the bowl of a food processor. Add the blue cheese last. Pulse until
combined, making sure to keep the mixture slightly chunky.
(Alternatively, stir the ingredients in a bowl with a wooden spoon or
whisk.) Season with kosher or sea salt, pulsing or stirring gently to
maintain the texture. The consistency should be thick but pourable.
Stir in more buttermilk if the dressing is too thick.
Spoon the dressing into a pouring vessel and refrigerate for one hour or up to three days. Remove 30 minutes before serving.
-Recipe courtesy of Cathy Pollak