Author: Aubrey
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
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.
Blend for a few seconds.
Then add remaining ingredients and 4 oz. of crumbled blue cheese.
At this time fully process, or immersion blend it all together till you have a creamy dressing.
Now stir in another 4 oz. of crumbled blue cheese.