Blue Cheese Dressing

I just don't like store-bought salad dressings. They always contain some "weird" flavor that I can't put my finger on even when I search the ingredient list. Sugar? Maybe. Xanthan Gum? Does that have a flavor? But I still occasionally buy a bottle because they're quick. My last purchase was a jar of blue cheese dressing from the refrigerator case that set me back almost $5. I spooned it over a buffalo chicken salad and, yep, was let down. Again, that indefinable flavor.

Serendipitously, a few nights ago my husband came home with a huge, HUGE wedge of Gorgonzola from our local Italian deli (he gets a little panicky when he's procuring food and tends to blurt out things like - "I'll take a pound!" in this case of really good, $20 a pound cheese). So it's a fine time to make a batch of luscious blue cheese dressing. This is creamy and rich and the blue cheese is prominent but not overpowering. I like the flavor of fresh herbs and added chopped parsley—basil would be nice too or you could skip it. Measurements are approximate. Add a little more or less to taste and for the thickness you like.

Blue Cheese Dressing

Makes about 1 cup 

1/2 cup plus 2 tablespoon mayonnaise
1/2 cup whole milk
1/4 cup Gorgonzola, crumbled
2 teaspoons minced garlic (4 cloves)
2 teaspoons white wine vinegar
4 teaspoons minced onion
4 teaspoons chopped fresh parsley or basil
1/4 teaspoon pepper and kosher salt

Combine in a bowl or big jar. Stir/mash up with fork to blend. Chill and use within a week.