Wow! It's been a while since I've blogged here.. Anyhow, had to add this gem to the archives.
Since it's summer, instead of dried chives and dill I used fresh. I also determined my own amounts and used milk instead of buttermilk with added lemon juice.
1 Pint Sour Cream
1 Pint Mayo
1 Pint Buttermilk
1 cup crumbled blue cheese - I used stilton which crumbled easier after a time in the freezer when everything else was prepped
Juice of 1 small lemon - about a 1/4 cup
1 T. Onion Powder
1 t. Garlic Powder
1 t. Fish Sauce - the secret ingredient!
1 T. Dried Chive
1 t. Dried Dill Leaf
1 t. Salt (I used black truffle salt)
1 T. Ground Black Pepper or more, lots more!
1 Pint Mayo
1 Pint Buttermilk
1 cup crumbled blue cheese - I used stilton which crumbled easier after a time in the freezer when everything else was prepped
Juice of 1 small lemon - about a 1/4 cup
1 T. Onion Powder
1 t. Garlic Powder
1 t. Fish Sauce - the secret ingredient!
1 T. Dried Chive
1 t. Dried Dill Leaf
1 t. Salt (I used black truffle salt)
1 T. Ground Black Pepper or more, lots more!
Whisk together in a bowl - best if made the day ahead. I've had it last a week in the fridge, but it usually disappears before then and I usually make a double batch.
Cook up some thick pepper bacon and sprinkle crumbles of that on the wedge salad along with a half dozen croûtons.
