- 4 ounces blue cheese, crumbled
- 2/3 cups mayonnaise
- 1/4 cup sour cream or thick yogurt
- 1/4 cup well-shaken buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon runny honey
- 1 tablespoon minced fresh chives, scallions, or garlic scapes Freshly ground black pepper Caynne-based hot sauce, dried red pepper flakes, or chili oil, to serve (optional)
- If you like a smooth dressing, grab a medium bowl and mash the blue cheese into the mayonnaise with the back of a fork. If a chunky dressing is preferred, keep the blue cheese aside and proceed to step 2.
- Mix the mayonnaise with the sour cream, most of the buttermilk, and all of the vinegar and honey.
- Add the chives to the bowl, along with the blue cheese, if making the chunkier style. Fold to combine, and season with pepper. Taste for seasoning, adding more buttermilk, vinegar, honey and pepper, as necessary.
- You can use the dressing right away but I think it's even nicer after a day in the fridge, which gives the flavors a chance to round out. The dressing will thicken as it sits, but can be thinned with a few drops of water. Serve with a dash of hot sauce. Keep any leftover dressing in an airtight container in the fridge, and use up in a few days.
