Aubrey's Blue Cheese Dressing

Author: Aubrey

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Ingredients

• 1 & ½ Tbs. white wine vinegar

• 1 Tbs. prepared horseradish

• 3 to 4 pressed or chopped garlic cloves, or more to taste

• 1 Tbs. milk & 1 tsp. lemon juice (to replace 2 Tbs. buttermilk I never have on hand); just put them together and stir for a few seconds.

• 1 tsp. Worcestershire Sauce

• 1 tbs. grated onion, using fairly fine holes on a grater with multi sized grating surfaces

• ¼ tsp. onion salt

• ¼ tsp. garlic salt

• 1 tsp. freshly grated black pepper

• ½ tsp. dry mustard

• ½ cup sour cream

• 1 cup mayonaisse

• 8 oz. blue cheese (My current favorite for this purpose is Boar's Head Crumbled, but any good crumbled blue cheese or gorgonzola will do.)

Instructions

1. In a food processor, or using an immersion blender add to a container in which you have room for all the ingredients, perhaps a quart jar, which can serve as the final container, the first 10 ingredients.

2. Blend for a few seconds.

3. Then add remaining ingredients and 4 oz. of crumbled blue cheese.

4. At this time fully process, or immersion blend it all together till you have a creamy dressing.

5. Now stir in another 4 oz. of crumbled blue cheese.