As you have probably deduced, both Sara and I really like to make our own salad dressings. A lot of times when I’ve made a salad dressing for the consumption of people that do not include my husband and children, people look at me like I’m smoking crack.

“You make your own dressing?” they ask, looking at me like I’ve sprouted a third eye. You know, like this is rocket science or something. The craziest thing is that making dressings is definitely on the easy end of kitchen creations–they’re generally made with things you have lying around the house (milk, mayonnaise, vinegar, oil, salt, pepper, garlic, onion, soy sauce, salt, sugar, etc. Although not all in the same dressing…that would be vile) and they can be whipped up in minutes. As in far less time than it will take you to scan your own groceries at the handy-dandy (not) self-serve line at Walmart, let alone drive to Walmart, park in Cambodia, navigate your way through the store, stop to take pictures of camouflage lingerie with your camera phone,

remember that you desperately need springtime Oreos, floral foam, and a multipack of blank CDs, drop $50 you never planned on spending, feel violated by the little old lady who checks your receipt on the way out to make sure those springtime Oreos that you’re currently stress-eating have been properly paid for, and then discover that the car you bought a year ago has been dinged by one of the many rogue shopping carts surrounding it. But hey, don’t tell your friends how easy homemade dressings are–let them think you’re Martha Jr. when all you really were was really LAZY.

Anyway, I know not everyone loves blue cheese dressing, but I sure do. Love love love. And this recipe is the best I’ve ever had. It comes out thick, which is perfect to dip veggies or hot wings in, or you can thin it out with a little milk or buttermilk (if you want to) to use on a salad. This dressing is amazing on my BBQ Chicken Cobb Salad.
World’s Best Zesty Blue Cheese Dressing
1 c. mayonnaise (do not use Miracle Whip. Just don’t. You may, however, use light mayonnaise.)
1/2 c. crumbled blue cheese
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. red wine vinegar
2 tsp. minced garlic (1-2 cloves)
A couple tablespoons of milk or buttermilk (optional)
Combine ingredients. Like I said, rocket science. If you’d like, thin to desired consistency with milk or buttermilk. Cover and refrigerate for at least an hour before serving. Win friends and influence people with homemade salad dressing.
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